Ingredients

The following ingredients have 16 Servings
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 3/4 cup granulated sugar
  • 1 large egg
  • 1/2 teaspoon pure vanilla extract or vanilla bean paste
  • 1/2 teaspoon kosher salt
  • 1 1/2 cups (6.75 oz) all-purpose flour
  • 1 teaspoon finely ground Earl Grey tea (from 1 tea bag)
  • 1/4 cup powdered sugar, sifted
  • 1 tablespoon freshly squeezed blood orange juice

Instruction

  • Preheat oven to 350 degrees F. Line an 8-by-8-inch baking pan with parchment paper (see: lining a square pan with parchment), leaving an overhang/handle on at least two edges.In a large mixing bowl or the bowl of stand mixer, beat butter and sugar together until light and fluffy. Beat in egg, followed by vanilla extracts and salt, scraping down the sides of the bowl as needed. Add flour and tea and mix on low speed until just incorporated.Press dough into prepared baking pan in an even layer. The dough is quite sticky, so it might help to lightly flour your fingertips so they don’t stick to the dough; you can also use a piece of plastic wrap to help you press the dough into an even layer in the bottom of the pan.Bake for 28 to 30 minutes or until top is puffed and matte in finish and the edges are just starting to turn a very light golden brown. Remove from oven and place on a wire rack to cool completely.For glaze, whisk together sifted powdered sugar and juice until smooth. The glaze should be the consistency of honey; lift your whisk and the resulting drizzle of glaze should keep its shape for a few seconds before settling and disappearing. If it immediately settles back into the bowl of glaze, add a bit more sifted powdered sugar as necessary to thicken it. Likewise if the glaze is too thin, add a bit more juice, 1/2 teaspoon at a time, until the glaze reaches the desired consistency.Lift out entire block of shortbread using the parchment paper as handles. Drizzle with glaze (you can do this using a whisk or fork, or pour the glaze into a plastic squeeze bottle for more precise drizzles).Cut into squares, then cut each square in half diagonally to make perfect cookie triangles. Cookies will keep in an airtight container at room temperature for up to a week, or freeze for longer storage.