Shortbread

I am on this simple kick.

Vanilla is my new favorite!

Pure ingredients with subtle flavor.

Shortbread is one of those cookies that just never gets old...and has an array of variations.

Today I made traditional Shortbread as well as a kicked up version with Earl Gray Tea.

I.heart.tea.

Iced and sweet or hot with cream...but I am in no way as much of a tea enthusiast as my sister-in-law. She has been on this super strict cleanse for the past 21 days. The poor thing has been eating rice cakes (as in the plain, unsweetened kind) with almond butter and sliced bananas on

top for dessert. Wow, right!

Well, I wanted to make her a treat so she could indulge a little on her final day of the diet.

Here is my recipe: Earl Gray Shortbread

1 cup all purpose flour

1 tbsp earl gray tea leaves

1/2 cup powder sugar

1 stick unsalted butter, room temperature

1/8 tsp salt

1/2 tsp vanilla extract

In a food processor, blend flour and tea. {I removed tea leaves from bags, but loose tea works just as well!} Add sugar, salt and vanilla - blend. Add butter and mix until the dough just comes together. Roll into a log and refrigerate for 15 minutes. Cut into 1/3 inch discs and bake at 350 degrees for 20 minutes, or until edges start to brown. Makes a baker's dozen. {13 cookies}

These are so good - super sweet and buttery with a slight earl gray favor that doesn't over power. Not to mention, they're gorgeous with little tea specks running throughout the cookie!

Variation Ideas:

• Green Tea with Orange Zest
• Replace Tea altogether with Nuts: Crushed Almonds, Pecans or Pine Nuts
• Omit Tea and sprinkle tops of cookies with Granulated Sugar before baking and dip cooled cookies in Melted Dark Chocolate
• Roll out and cut into heart shapes for your Valentine!

Happy Baking!