These delicate and aromatic Earl Grey shortbread cookies are a delightful treat for tea lovers. The infusion of Dilmah Earl Grey tea adds a subtle floral and citrus note to the classic buttery shortbread. Enjoy them with a cup of tea or as an elegant dessert.

Ingredients:

1 cup (2 sticks) unsalted butter, softened
1/2 cup powdered sugar
2 tablespoons Dilmah Earl Grey tea leaves or x2 tea bags 
2 cups all-purpose flour
1/4 teaspoon salt
1 teaspoon pure vanilla extract
Zest of 1 lemon (optional, for extra citrus flavor)
Instructions:

Preheat the Oven: Preheat your oven to 325°F (163°C). Line a baking sheet with parchment paper or a silicone baking mat.

Infuse the Tea:

Place the Dilmah Earl Grey tea leaves in a food processor or coffee grinder and pulse until finely ground. Alternatively, you can place the tea leaves in a sealable plastic bag and crush them using a rolling pin. - if you are using the tea bags tear open the tea bags and empty the contents 
In a small saucepan, melt 1/2 cup of the butter over low heat. Once melted, add the ground Earl Grey tea leaves and stir. Allow the mixture to simmer gently for 2-3 minutes, stirring occasionally. This will infuse the butter with the tea's flavor. Remove from heat and let it cool for a few minutes.
Cream Butter and Sugar:

In a large mixing bowl, cream together the remaining 1/2 cup of softened butter and powdered sugar until light and fluffy.
Combine Ingredients:

Pour the Earl Grey-infused butter (strained through a fine-mesh sieve to remove tea leaves) into the mixing bowl with the butter-sugar mixture. Add the vanilla extract and lemon zest (if using), and mix until well combined.
Add Dry Ingredients:

Sift the all-purpose flour and salt into the bowl. Gently fold the dry ingredients into the wet ingredients until a soft dough forms. Be careful not to overmix.
Shape the Cookies:

Transfer the dough to a lightly floured surface and shape it into a log, about 1.5 inches in diameter. You can also divide the dough in half and shape two smaller logs for bite-sized cookies.
Chill the Dough:

Wrap the dough log(s) in plastic wrap and refrigerate for at least 30 minutes. Chilling the dough will make it easier to slice and help the cookies maintain their shape while baking.
Slice and Bake:

Remove the chilled dough from the refrigerator and slice it into 1/4-inch thick rounds. Place the rounds on the prepared baking sheet, spacing them about 1 inch apart.

Bake:
Bake the cookies in the preheated oven for 12-15 minutes, or until the edges are lightly golden. The center should remain pale.

Cool:
Allow the cookies to cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely.

Serve:
Once the cookies are fully cooled, serve them with a cup of Dilmah Earl Grey tea or your favorite beverage.

Enjoy these delightful Earl Grey shortbread cookies with their subtle tea-infused flavor and delicate, crumbly texture!