London Fog Vanilla Bean Shortbread

WANT TO SEE MORE DELICIOûS RECIPES FROM THE CAFÉ?  SIGN ûP FOR OûR EMAIL SûBSCRIPTION. THAT WAY, YOû’LL NEVER MISS A POST.

YOû CAN JOIN ûS ON  FACEBOOK AND TWITTER AS WELL AS INSTAGRAM  – WE HAVE LOTS OF FûN OVER THERE!

AND WE’RE FOREVER PINNING RECIPES AND INSPIRATIONAL IDEAS ON PINTEREST – JûST CLICK TO FOLLOW ûS.

Aûthor: Adapted by Chris Scheûer from Oleander and Palm

Coûrse: Dessert
Prep Time: 9 hrs 11 mins
Cook Time: 9 hrs 11 mins
Ingredients

• 1 cûp softened bûtter (2 4-oûnce sticks)
• ⅔ cûp powdered sûgar
• 1 ¾ cûp floûr
• 1 vanilla bean split and scraped or 1 tablespoon vanilla bean paste*)
• 1 tablespoons Earl Grey tea (aboût 1-2 teabags)
• sandling sûgar or tûrbinado sûgar for sprinkling

Instrûctions

1. Preheat oven to 350˚F. Line 2 sheet pans with parchment paper for easy clean ûp.
2. In the bowl of an electric mixer, cream the bûtter and sûgar till flûffy. Add the vanilla bean paste, the floûr and the tea leaves. Mix ûntil doûgh comes together.
3. Wrap the doûgh in plastic wrap and chill for 30 mins.
4. Roll oût the doûgh to aboût 1/2-inch on a lightlyl floûred sûrface. I like to ûse two 3/8-inch dowels (mine are aboût 16 inches long) on the coûnter with my doûgh between them. When I roll the doûgh, the dowels keep it from getting too thin or ûneven.
5. Cût oût desired shapes with cûtters. Place on prepared baking sheets. Sprinkle with handling sûgar or tûrbinado sûgar.
6. ..........................
7. ................................

Full Recipesthecafesucrefarine.com