SHORTBREAD COOKIES

This is a fool – proof shortbread cookie recipe! With only three ingredients, there is little room for error.

The flavor is subtle — light and buttery — but suffice. They are great paired with a cup of strong tea as a breakfast biscuit, or perhaps a scoop of ice cream for dessert.

Enjoy!

 

shortbread cookies

40 mins prep + 10 mins bake time, makes 24 cookies


INGREDIENTS

1 cup butter, room temperature

½ cup powdered sugar, sifted

2 cups all purpose flour

 

METHOD

Preheat your oven to 350 degrees F and line a baking tray with parchment paper.

In a large bowl cream together the soft butter and sugar with an electric mixer until light and fluffy.

Gradually add in the flour and mix until the dough just comes together.

Carefully turn the dough out onto a counter dusted with powdered sugar and gently roll the dough into a long two by two inch log.

Wrap the log of cookie dough in plastic wrap and allow to firm up in the fridge for at least 30 minutes.

Once the dough is firm slice the cookies into 3/4 inch thick rounds. Place each round on your baking trey and bake for 6 – 10 minutes or until just golden.

Allow the cookies to cool slightly before transferring to a cooling rack.

EARL GREY LEMON SCONES

Wake up, wake up… It’s the first of the month!

Raise your hand if you always think of Bone Thugz n Harmony on the first of every month.

I can’t be the only one! Okay, raise your hand if you like scones! How about earl grey infused scones? That’s enough to wake me up on any day, guaranteed.

Confession: I’m not a great baker. Mind you, I’m a pretty okay baker. But not a great one. I usually approach most baking recipes with a smudge of trepidation and an overwhelming sense of hope and failure. I come from a family of great bakers, so I know the skill is within me, I just know it!

So baby steps from now. And I feel these scones are a fool-proof recipe for baking scaredy-cats. And infusing them with earl grey just makes them oh-so-fancy. I borrowed the flavor profile from Dominique Ansel; one of the best dessert experiences I’ve had was eating his earl grey and bergamot cronut. Bergamot is the oil extracted from the rind of oranges found on dwarf trees in Seville, Spain. Now, we’re not that fancy. But I still wanted to implement a citrus element, so good ol’ lemons from Whole Foods will do.

earl grey + lemon scones

makes 8 scones, 15 minute prep + 20-30 minute cook time


INGREDIENTS

2 earl grey tea bags
1 cup flour
4 tablespoons sugar, divided
6 tablespoons butter, cold
1 lemon, zested
1/2 tablespoon lemon juice
1/4 cup milk

 

METHOD

Warm the milk in microwave for one minute. Steep the tea in the milk for 5 minutes. Place in freezer to cool. (Do not use glass like shown, it was purely for aesthetics. A rapid change in temperature will cause glass to crack.) Reserve 2 tablespoons of milk for brushing on dough prior to baking.

Meanwhile, combine flour, 3 tablespoons of sugar, and lemon zest in a large bowl. Using a food processor, gently pulse the flour mixture with the cold butter. If there are still visible chunks of butter, this is okay. If mixing by hand, run hands under cold water. You don’t want the butter to get warm or melt!

At this point you can mix in the milk and butter. Add more flour if dough is too wet. You want a crumbly, buttery texture. Roll into a ball and flatten out into a slightly domed circle. Chill on fridge for at least an hour.

When ready to bake, preheat oven to 375 degrees.

Remove dough from fridge and brush with the earl grey milk set aside earlier. Generously sprinkle sugar on top.

Bake for 20 minutes. Test the doneness with a toothpick. If necessary, bake for another 10 minutes.

When thoroughly baked and cooled, cut into wedges and serve!