These Earl Grey Tea and Coriander Cookies are amazing!  I am so in love with Bigelow’s Earl Grey Tea.  I guess I never really thought much about Earl Grey Tea until we won a trip to South Carolina to visit the Bigelow’s and their Tea Plantation.  It was an amazing adventure and I still can’t believe we had the chance to go!

One of the things they had planned for us while we were there was a tea tasting!  Before we tasted the tea though… we checked out the high quality of the Bigelow tea compared to other (popular) brands.  There was no doubt in my mind after that that Bigelow stood out high above the rest!  I don’t say that just because I was able to go on this trip… it’s my true opinion based on observation.  You can see the picture above shows how they use larger tea leaves in every bag, but what I can’t “show” you is how the tea’s smelled.  The aroma from the Bigelow Earl Grey tea was amazing!  The Bergamot oil was definitely apparent and such a wonderful fragrance.   The other teas were lacking that amazing Bergamot smell.  One of the reasons for that is the foil packaging that the Bigelow tea is packed in.

 The lovely smell and taste of the Earl Grey Tea inspired these tasty little cookies!  I used a little Coriander to round out the flavor because Bergamot and Coriander go so well together!

I really wish you could smell this tea right now!  🙂

I love these little cookies!  Hope you enjoy them too!

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Earl Grey Tea and Coriander Shortbread Cookies!

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adapted from this recipe: Pink Shortbread Cookies

Ingredients

• 1 cup unsalted butter, 2 sticks, at room temperature
• ¾ cup powdered sugar
• 1 teaspoon ground Coriander seed
• 1 teabag of Bigelow Earl Grey Tea
• 1 teaspoon baking powder
• 2 cups flour, all-purpose

Instructions

1. Combine butter, sugar, Coriander and contents of tea bag in a mixing bowl. Combine flour and baking powder in another bowl. Add flour mix slowly to the butter mix slowly just until combined... do not overbeat!
2. Form the dough into a slightly flattened ball and chill about 30 minutes. Place chilled dough into plastic zipper storage bag. With bag slightly open to allow air to escape, begin to roll out dough until it is evenly distributed in flat shape throughout bag. Place back into refrigerator until firm–at least 30 minutes–up to 2 days.
3. Preheat oven to 350 degrees. Line baking sheets with parchment paper, silicone mats, or grease generously with cooking spray.
4. Remove cookie dough from fridge and carefully cut three sides of bag with kitchen shears or scissors leaving one side intact. Open up and use cookie cutters to cut out cookies. Place on cookie sheet. Re-roll scraps after replacing plastic over top of new ball and refrigerate a few minutes until firm again. Repeat as needed until all dough is used.
5. Bake cookies for 10 to 12 minutes. Cool the cookies for 10 minutes on the baking sheet before removing.
6. If you don't want shaped cookies you can also roll the dough into a log and cut the dough into disks and bake.
7. I used an icing tip and melted chocolate for the leaf veins.

Nutrition Information

Serving Size

1 grams
Amount Per Serving Unsaturated Fat 0g

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