The weather has been getting warmer (kind of) here, and the snow is slowly making it’s descent into the earth. That means that on the weekends, I have no motivation to do anything other than make a cup of tea and settle into my chair with a book. I’m currently reading through The Night Circus by Erin Morgenstern, and it’s this interestingly-mystical-magical book that takes me to another world.
I decided that I wanted to make something fancy to go with my tea and my book, so I decided on shortbread. I have this amazing recipe for Rosemary Shortbread that I love, but I wanted to try something a little different.
If you didn’t know, London Fog is just Earl Grey tea with lavender and honey and steamed milk. You can get these in latte form at Starbucks and we serve them here in our coffee shop at Cedar Campus. The cookie version of this drink is buttery and the perfect biscuit for dunking in your tea.
These cookies are so easy to much on, believe me! But be careful! You might find yourself with an empty cookie jar if you don’t pace yourself!
London Fog Shortbread Cookies
1 cup butter, softened
1/2 cup sugar
2 cups flour
pinch of salt
3 tablespoons honey
1 opened teabag of Earl Grey
2 teaspoons lavender paste (You can find at Walmart or Amazon)
In a large mixing bowl, cream together the butter, sugar, and honey until the mixture is light and fluffy. Slowly add the flour and salt together until well combined. Add teabag contents with lavender paste and mix until the tea leaves are thoroughly mixed. Remove the dough and wrap tightly with plastic wrap (no air bubbles!). Place the dough in the fridge and let chill for 30 minutes.
Preheat your oven to 350°. After chilled, remove the dough and roll out on a lightly floured surface until approximately 1/4 inch thick. Cut out cookies using a round cookie cutter (or in my case, a shot glass) and bake on parchment lined baking sheet for 20-22 minutes or until the edges are slightly golden.
Let me know how they turn out as you enjoy them with family, or maybe just yourself!