Gluten-Free Earl Grey Shortbread Cookies
 
Makes 12
Ingredients
  • 1 cup gluten-free flour*
  • 1 tablespoon loose Earl Grey tea leaves (2 tea bags, cut open)
  • ¼ teaspoon fine sea salt
  • 6 tablespoons confectioners’ sugar
  • ½ teaspoon vanilla extract
  • ½ cup unsalted butter, at room temperature
Instructions
  1. In a food processor, pulse together flour, tea, and salt. Add confectioners’ sugar, vanilla extract, and butter. Pulse 10 to 20 times until a dough forms. Remove dough from container and place on a sheet of plastic wrap. Roll dough into a log, 6 to 7 inches long and 2 inches in diameter. Refrigerate for 1 hour.
  2. Preheat oven to 375°. Line a rimmed baking sheet with parchment paper.
  3. Slice dough log into ⅓-inch-thick rounds. Place rounds 2 inches apart on prepared baking sheet.
  4. Bake until cookie edges are lightly browned, 11 to 12 minutes. Let cool on baking sheet for 5 minutes, then transfer to a wire rack and let cool completely. Store in an airtight container for up to 3 days.
Notes
*King Arthur Gluten-free Measure for Measure Flour or Bob’s Red Mill Gluten Free 1-to-1 Baking Flour work well.
Recipe by TeaTime Magazine at https://teatimemagazine.com/venture-along-with-courtney-kelly-in-the-latest-fairy-garden-mystery/