A standard recipe that I make is Lavender Earl Grey vegan cake, so I was thinking why not cookies? These were a test to make for the cookie table in May! They were a success according to a couple taste testers (aka Laura, Kim, and Sara!). The flavor of the tea and lavender is so fragrant in this buttery shortbread cookie. The recipe came from here via a basic Google search.
2 cups all purpose flour
1 tbsp loose earl grey tea
1 tbsp dried culinary lavender
1/2 tsp salt
3/4 cup powdered sugar
2 sticks butter, at room temperature
1. Use a coffee grinder or a food processor to grind the tea and the lavender. You just want the leaves to be fine enough that you would want to eat them in a cookie. You could also chop the leaves finely.
2. Mix all the dry ingredients with a wire whisk.
3. Blend with butter until the mixture is smooth.
4. Put the dough in the refrigerator for about 15 minutes or so.
5. Preheat the oven to 300 degrees. Form discs of dough out of 1/2 teaspoonful balls. Really you can do whatever shape you want. Since this is a shortbread cookie, it retains its shape when you bake it.
6. Bake for about 7 minutes or until the cookies are lightly golden brown around the edges.