I have been craving something different lately and knew I wanted to incorporate one of my favorite fruits somehow. Thus, these Earl Grey Shortbread Cookies with Pomegranate Glaze were born! These delicate and buttery cookies are easy and filled with a pop of color that makes it impossible not to smile.
The Recipe
January 6, 2019
Yields: 28 colorful cookies
Prep time: 10 minutes | Chill time: 30 minutes | Bake time: 12 minutes | Total time: 52 minutes
Ingredients
The Cookie
- 2 cups all-purpose flour
- 3 tablespoons earl grey loose-leaf tea
- 1/4 teaspoon salt
- 1 cup unsalted butter, slightly melted
- 3/4 cup powdered sugar
- 2 teaspoons vanilla extract
The Glaze
- 1 cup powdered sugar
- 3 1/2 tablespoons pomegranate juice
Instructions
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In a mixing bowl add flour, tea, and salt. Mix together until the earl grey tea is evenly incorporated. Then, add butter, powdered sugar, and vanilla. Mix together for about 2 minutes, or until dough starts sticking together and forming large clumps (don’t worry about over mixing!). Then place the dough on a surface and form into a log that is about 2-3 inches in thickness. Wrap in plastic wrap and chill for 30 minutes in the refrigerator.
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Preheat oven to 375°F and set cookie sheets with parchment paper aside. Take dough out of fridge and slice into 1/4 inch cookies. Place on cookie sheet, a couple inches apart, and bake for 12 minutes until slightly golden on edges. Remove from oven and let cool on cookie sheet for a few minutes before transferring to a cooling rack.
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While the cookies are cooling, make the glaze by mixing powdered sugar and pomegranate juice together. Once cookies are completely cool, drizzle glaze onto cookies. Share with friends to add a pop of color to your day!
