We’ve been having weird weather changes lately (I know I know- it’s Texas, I should be used to it by now). But it was super chilly last week, we got random hot summer days in the middle, and then it switched to constant rain. Basically I had two complaints: 1- my hairspray was not proving effective against the weird humidity and 2- my allergies were back in full, horrible swing.
Thankfully my allergies only make an appearance with weather changes & I have a tried and true protocol. Allergy medications are a given, but unfortunately my allergies always affect my throat and then I’m walking around with a sore throat and hoarse voice. My solution: switching my morning cup of coffee for a London Fog Latte. (Probably the only time in my life that I opt for tea over coffee!) But really…black tea with a hint of lavender, a drop of vanilla, topped with steamed milk, and with a wonderful drizzle of local honey on top. YUUUM. The local honey is key here, since it has pollen from the area and is supposed to help de-sensitize your body against it. Honestly I don’t think there is any scientific proof to back this up- but I definitely support it and it’s become my go-to transition drink between seasons now!
Anyways, the iconic London Fog Latte is my inspiration for this recipe: Earl Grey Shortbread cookies. They’re simple, not too sweet, and have a subtle but strong Earl Grey flavor. The perfect shortbread cookie to pair with your coffee or tea (or London Fog Lattes because yes I’m currently that obsessed #dontjudge haha).
- 1 stick unsalted butter, cold
- 1/4 cup powdered sugar
- 1 bag Earl Grey Tea Leaves
- 1 cup all-purpose flour
- pinch of salt
- 1/2 teaspoon vanilla extract
- 1 tablespoon heavy cream (or milk)
- In the KitchenAid mixer, fix in the paddle attachment. Add the cold butter, powdered sugar, salt, and tea leaves. Beat together on medium-high speed for about 5 minutes.
- Scrape bowl to gather dough. Then, on low speed, add in flour gradually. Add in extract and milk/cream, and allow dough to mix together.
- Set the dough on a silicone non-sticking baking mat. Shape dough into a log, about 2 inches in diameter. Then tightly wrap the dough in plastic wrap and set aside in fridge for 2 hours minimum.
- When ready to bake, preheat the oven to 350 degrees F and then line two baking sheets with parchment paper.
- Take out the chilled log and unwrap it. Slice the log into 1/2 inch thick cookie slices. Place on prepared sheets, about an inch apart. Bake until cookie edges have started to barely brown, about 12-15 minutes.
- Let cookies cool. Serve with a cup of tea or coffee!
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