Earl Grey Shortbread Cookies with orange glaze

By á-27074

Ingredients

• Orange Glaze:
• 2 cups all-purpose flour
• 2 tablespoons loose Earl Grey tea leaves
• 1/2 teaspoon salt
• 3/4 cup confectioners' sugar
• 1 teaspoon pure vanilla extract
• 1 cup (2 sticks) butter, room temperature
• 2 tablespoons unsalted butter
• 2 cups powdered sugar, sifted
• 2 oranges, juiced and zested

Preparation

Step 1

In a food processor, pulse together the flour, tea, and salt, until the tea is just spotted throughout the flour. Add the confectioners' sugar, vanilla, and butter. Pulse together just until a dough is formed. Place dough on a sheet of plastic wrap, and roll into a log, about 2 1/2-inches in diameter. Tightly twist each end of wrap, and chill in refrigerator for 30 minutes.

Preheat oven to 375 degrees F.

Slice the log into 1/3-inch thick disks. Place on parchment or silpat lined baking sheets, 2 inches apart (2 probably needed depending on size of sheets). Bake until the edges are just brown, about 12 minutes. Let cool on sheets for 5 minutes, then transfer to wire racks and cool to room temperature.

To prepare Orange Glaze:
combine butter, sugar, orange zest, and juice over a double boiler.

Cook until butter and sugar are melted and mixture has thickened.

Remove from heat and beat until smooth and slightly cool.

Drizzle or brush on top of scones and let glaze get hazy and hardened.