Friday, September 18, 2020

London Fog Vanilla Bean Shortbread

London Fog Vanilla Bean Shortbread

What's perfect with a cup of tea? Obviously, the shortbread is the perfect match! If I'm being honest I'll tell you that I would eat these cookies all year ...


  • 1 ¾ cup flour
  • ⅔ cup powdered sugar
  • 1 tablespoons Earl Grey tea (about 1-2 teabags)
  • 1 cup softened butter (2 4-ounce sticks)
  • 1 vanilla bean split and scraped or 1 tablespoon vanilla bean paste)
  • sandling sugar or turbinado sugar for sprinkling


First, preheat oven to 350 ° F. Line 2 baking sheets with parchment paper for easy cleaning.

Then, in the bowl of an electric mixer, cream the butter and sugar until fluffy. Add the vanilla bean paste, flour and tea leaves. Mix until the dough comes together.

Wrap the dough in plastic wrap and let cool for 30 minutes.

Roll out the dough to about 1/2 inch on a lightly floured surface. I like to use two 3/8 inch dowels (mine are about 16 inches long) on the counter with my dough between them. When I roll the dough, the pegs keep it from getting too thin or uneven.

Cut out the desired shapes with knives. Place on prepared baking sheets. Sprinkle with handling sugar or turbinado sugar.

Cool cut cookies for 20 minutes before baking. This will help prevent the cookies from spilling out when they reach heat.

Bake for about 12 to 14 minutes or until edges are just slightly golden. Cool on wire racks.
These cookies freeze well in an airtight container.

Happy Cooking Time.