London Fog Vanilla Bean Shortbread
Buttery, melt in your mouth shortbread cookies with lots of vanilla beans and a fun secret ingredient that makes them qualify for the name "London Fog"!
Prep Time:
Cook Time:
Total Time:
Ingredients:
| 1 cup | softened butter, (2 4-ounce sticks) |
| 2/3 cup | powdered sugar |
| 1 3/4 cups | flour |
| 1 vanilla bean split and scraped, or 1 tablespoon vanilla bean paste*) | |
| 1 tablespoon | earl grey tea , (about 1-2 teabags) |
| sandling sugar or turbinado sugar , for sprinkling |
Directions:
Preheat oven to 350?F. Line 2 sheet pans with parchment paper for easy clean up.
In the bowl of an electric mixer, cream the butter and sugar till fluffy. Add the vanilla bean paste, the flour and the tea leaves. Mix until dough comes together.
Wrap the dough in plastic wrap and chill for 30 mins.
Roll out the dough to about 1/4-inch on a lightlyl floured surface. I like to use 2 - 1/2-inch dowels (mine are about 16 inches long) on the counter with my dough between them. When I roll the dough, the dowels keep it from getting too thin or uneven.
Cut out desired shapes with cutters. Place on prepared baking sheets. Sprinkle with handling sugar or turbinado sugar.
Chill the cut cookies for 20 minutes before baking. This will help keep the cookies from spreading when they hit the heat.
Bake for about 12-14 minutes or until the edges are just barely brown. Cool on wire racks.
These cookies freeze well in an air tight container.
Source: thecafesucrefarine.com
