Earl Grey Shortbread Cookies

I found this recipe quite a few years back and have made it every Christmas since.  The original blog that posted it no longer exists, but fortunately I had saved a copy of the recipe!  It's so simple and easy, with a lovely subtle earl grey scent that comes after the first bite or so.  I like it so much I increased the tea by a bag.  They are lovely with tea or coffee, lightly sweet, and because they are shortbread, they last beautifully and freeze just as well.   The one admonition I will leave you with is to find real chocolate sprinkles!  I love the De Ruijter brand which can be found at Costplus World Market or online.  India Tree is another brand with an acceptable ingredient list.  If you want to go for something expensive, there is also the Callebaut brand vermicelli.  Just don't get the artificial, waxy, "chocolate flavored", chemical smorgasbord jimmies by Wilton, Cake Mate, or Betty Crocker, (basically your typical grocery store jimmies), or you may as well just leave them out.  There is not a huge chocolate flavor from the sprinkles, just a little something extra.

 These fabulous cookies will perfume your kitchen with the beautiful scent of bergamot.   If you love that orange aroma, I highly recommend giving these treats a try!

Earl Grey Cookies

Makes about 18 cookies

1½ sticks (12 tablespoons) butter, softened 
½ cup (100g) white sugar 
½ teaspoon vanilla extract 
2-3 Earl Grey tea bags (I prefer three)

2 cups (256) all-purpose flour, sifted 

2 tablespoons real chocolate sprinkles

Preheat oven to 350°F (177°C).  Line baking sheets with parchment paper or a silpat.  With a mixer, cream butter and sugar on medium until light and fluffy.  Add vanilla and mix to incorporate. Cut open tea bags and pour contents into butter mixture. Mix until distributed.  Gradually add in flour on medium-low and mix well. Using a spatula, fold in chocolate sprinkles.  Form dough into heaping tablespoon size balls, (I use a cookie scoop), and place onto prepared baking sheets.  Keep dough balls about 2 inches apart. Using a fork, press each dough ball in a crisscross pattern to flatten slightly.  Cookies will not spread very much.  Bake in preheated 350°F (177°C) oven for 17 to 22 minutes, or until bottoms are golden brown.  Allow to cool on baking sheets for 10 minutes before transferring to wire racks.  Cool and store in an airtight container. 

Approximate nutrition per cookie: