Sweets

London Fog Lavender Shortbread Cookies

Author: Mary DiSomma

Featured cookie at Daly Bagel.

When The Daly Bagel invited me to make a tea inspired cookie for their “Tea Week”, I was beyond excited because I absolutely love tea, particularly Earl Grey.

It’s no surprise that this blend, infused with bergamot oil, is an international best seller. Its citrusy floral aroma makes the tea bright, refreshing and bold.

I decided to pair it with my signature shortbread cookie with a lovely icing decorated with some dried lavender for good measure.

When cooking with lavender, a little goes a long way to enhance your recipe.

London Fog Lavender Shortbread Cookies

London Fog Lavender Shortbread Cookies

Yield
24 Cookies
Prep Time
1 hour 1 hr
Cook Time
14 minutes 14 min
Total Time
1 hour 14 minutes 1 hr 14 min

Ingredients

For the Dough

For the Icing

Instructions

  1. Preheat the oven to 350 degrees. Line two baking sheet pans with parchment paper.
  2. In the bowl of a stand mixer, cream the butter and confectioners’ sugar for approximately 2 minutes. Scrape down the bowl side as needed. Add the ground Earl Grey tea leaves and the vanilla. Mix until combined.
  3. With the mixer on low, slowly add the flour mixture to the butter mixture. The dough will resemble small pebbles. Increase the speed to medium and mix until the dough comes together. Using your hands, form the dough into a flattened ball. Wrap in plastic food wrap and chill for 30 minutes.
  4. On a lightly floured work surface, roll the dough to about ½-inch thick. Using a round cookie cutter, cut the cookies and transfer to the parchment-lined baking sheet pans. Continue cutting cookies, rerolling the scraps of dough until all the dough is used.
  5. Place the baking sheet pans with the cookies in the freezer for 15 to 20 minutes. Bake for 12 to 14 minutes or until the cookies are slightly golden on the edges but still pale in color. Let cool on the pan for 5 minutes then transfer to a cooling rack to cool completely.
  6. Prepare the icing. In a bowl, whisk together the confectioners’ sugar, 2 tablespoons milk and the vanilla seeds. If the frosting isn’t thin enough, add the additional 1 tablespoon of milk. Dip the cookies, face down, in the icing. Place the cookies, icing side up, on a cooling rack with parchment paper underneath to catch any drips. While still wet, sprinkle top of cookies with dried lavender and, if desired, crystal sanding sugar.
London Fog Lavender Shortbread Cookies

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