It’s become very chic in the past few years to use tea leaves as an ingredient in addition to brewing them into a beverage. They add a subtle fragrance as well as flavor to these cookies, topped with a lemony glaze.
Yield: 2 dozen
Active time: 15 minutes
Start to finish: 45 minutes
2 tablespoons Earl Grey tea leaves
11/2 cups granulated sugar, divided
1 cup (16 tablespoons) soy margarine, softened
1/2 teaspoon pure vanilla extract
2 cups all-purpose flour
1/2 cup cornstarch
1/4 teaspoon salt
11/2 cups confectioners’ sugar
1 tablespoon grated lemon zest
3 tablespoons freshly squeezed lemon juice
1. Preheat the oven to 350°F, and grease two (10-inch) pie plates.
2. Combine tea leaves and 1/2 cup sugar in a food processor fitted with the steel blade or in a blender. Process until smooth, and transfer mixture to a mixing bowl. Add remaining sugar, margarine, and vanilla, and beat at low speed with an electric mixer until blended. Increase the speed to high, and beat for 3 to 4 minutes, or until light and fluffy. Reduce the speed to low, and add flour, cornstarch, and salt. Beat until well blended.
3. Press dough into the prepared pie plates, extending the sides up 1/2 inch. Cut dough into 12 thin wedges. Prick surface of dough all over with the tines of a fork.
4. Bake for 30 minutes, or until dough is lightly browned at the edges. Remove the pans from the oven, and go over cut lines again. Cool completely in the pans on a wire rack.
5. Combine confectioners’ sugar, lemon zest, and lemon juice in a bowl. Whisk well. Spread glaze over shortbreads, and allow to set for 15 minutes. Remove slivers from the pie plates with a small spatula.
Note: Keep cookies in an airtight container, layered between sheets of waxed paper or parchment, at room temperature for up to 5 days. Cookies can also be frozen for up to 2 months.
Variation:
Substitute lime juice and lime zest for the lemon juice and lemon zest.