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London Fog Shortbread Cookies with Bergamot Glaze

A stack of four soft, glazed london fog cookies on a white plate, with the top cookie having a bite missing.
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Bake these elegant London Fog Shortbread Cookies infused with Earl Grey tea for a sophisticated afternoon tea treat. They feature subtle bergamot notes and a simple vanilla glaze.

Ingredients

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  • 1 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons finely ground Earl Grey tea leaves (use 2 tea bags)
  • 2 cups all-purpose flour
  • 1/4 teaspoon salt
  • For the Glaze: 1 cup powdered sugar
  • 2 tablespoons milk or cream
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon lemon juice (optional, for brightness)

Instructions

  1. Combine the finely ground Earl Grey tea leaves with the flour and salt in a medium bowl. Whisk to distribute the tea evenly.
  2. In a large bowl, cream the softened butter and granulated sugar together with an electric mixer until light and fluffy, about 3 minutes.
  3. Beat in the vanilla extract.
  4. Gradually add the flour mixture to the butter mixture, mixing on low speed until just combined. Do not overmix. The dough will be stiff.
  5. Shape the dough into a disk, wrap it in plastic wrap, and chill in the refrigerator for at least 1 hour.
  6. Preheat your oven to 325°F (160°C). Line baking sheets with parchment paper.
  7. On a lightly floured surface, roll the chilled dough out to about 1/4 inch thickness. Cut the dough into desired shapes (squares or circles work well).
  8. Place the cutouts onto the prepared baking sheets. Prick the tops of the cookies a few times with a fork.
  9. Bake for 12 to 15 minutes, or until the edges are lightly golden. The centers should remain pale.
  10. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
  11. Prepare the glaze: Whisk together the powdered sugar, milk or cream, vanilla extract, and lemon juice (if using) until smooth. Add more liquid, one teaspoon at a time, if the glaze is too thick.
  12. Once the cookies are completely cool, drizzle or dip the tops into the glaze. Let the glaze set before serving.

Notes

  • For the best Earl Grey flavor, use high-quality loose-leaf tea. Grind the leaves finely using a spice grinder or food processor before measuring.
  • If you prefer a stronger bergamot flavor, add 1/4 teaspoon of pure bergamot extract to the dough along with the vanilla.
  • For an elegant touch, dust the cooled, unglazed cookies lightly with powdered sugar instead of using the glaze.

Nutrition

Find it online: https://hearthbite.com/london-fog-cookies-shortbread-recipe/