Vanilla Cardamom Shortbread with Earl Grey Buttercream

(Makes 1 dozen sandwich cookies)

Cookies

 

2 sticks unsalted butter, softened

1/2 cup powdered sugar

1 1/2 cups all-purpose flour

1/2 cup cornstarch 

1 tsp ground cardamom

1 tsp vanilla extract

pinch of crushed earl grey tea

pinch of salt

 

In a large bowl, combine all dry ingredients. Add softened butter and vanilla extract into flour and mix until it can be formed into a ball. Cut ball in half and wrap each half in plastic wrap. Place in refrigerator for approx 15 minutes. Preheat oven to 300 degrees F. While you wait for the dough to firm up, go ahead and get started on the buttercream!

 

Buttercream

 

2 sticks unsalted butter, softened

1 3/4 cups powedered sugar

1/3 cup almond milk

3 earl grey tea bags

1 tsp vanilla extract

 

In a large mixing bowl, cream together butter and sugar and put aside. In a small sauce pan heat milk(i used almond but feel free to use any milk you have on hand) on low with 2 earl grey tea bags until simmering. Remove from heat and let cool. Add earl grey infused milk and vanilla extract to frosting and mix on low until well blended. 

 

Once the buttercream is finished, take out dough and roll out on a lightly floured surface to a 1/4" thickness. Use a 2" cookie cutter, place on greased cookie sheet, sprinkle with sugar and bake for 12 minutes. Once cookies cool completely, go ahead and frost them with piping bag.

Enjoy!

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Lemon + Thyme  Shortbread with Lemon Buttercream

 (Makes 1 dozen sandwich cookies)

Cookies

 

2 sticks unsalted butter, softened

½ cup powdered sugar

1 ½ cups all-purpose flour

½ cup cornstarch

Pinch of salt

1 ¼ tsp fresh thyme, finely chopped

1 ½ tsp lemon rind

1 TBS lemon juice

1 tsp vanilla extract

 

In a large bowl, combine all dry ingredients. Add softened butter into flour and mix until mixture resembles cornmeal. Once fully combined add the remaining ingredients. Make sure the lemon and thyme are evenly combined throughout the dough. Form into a ball, cut in half and wrap each half in plastic wrap. Place in refrigerator for approx 15 minutes. Preheat oven to 300 degrees F. While you wait for the dough to firm up, go ahead and whip up the buttercream!

 

Filling

2 sticks unsalted butter, softened

1 ½ cups powdered sugar

1 ½ tsp lemon juice

1 ½ tsp lemon rind

1 tsp vanilla extract

 

In a large mixing bowl, cream together butter and sugar. Once well combined, add remaining ingredients and mix on low until blended.

 

Once the buttercream is finished, take out dough and roll out on a lightly floured surface to a 1/4" thickness. Use a 2" cookie cutter, place on greased cookie sheet and bake for 12 minutes. Once cookies cool completely go ahead and frost them with piping bag.

Enjoy!

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Chocolate Shortbread with Rosemary Buttercream

 (Makes 1 dozen sandwich cookies)

Cookies

2 sticks unsalted butter, softened

¾ cup powdered sugar

1 ½ cups all-purpose flour

½ cup cornstarch

1 tsp fresh rosemary, finely chopped

Pinch of salt

4 TBS cocoa powder

1 TBS almond milk

1 tsp vanilla extract

 

In a large bowl, combine all dry ingredients. Add softened butter into flour and mix until mixture resembles cornmeal. Once fully combined add the remaining ingredients. Form into a ball, cut in half and wrap each half in plastic wrap. Place in refrigerator for approx 15 minutes. Preheat oven to 300 degrees F. While you wait for the dough to firm up, go ahead and get started on the buttercream!

 

Filling

2 sticks unsalted butter, softened

1 ½ cups powdered sugar

4 or 5 fresh rosemary sprigs

1 tsp vanilla

 

Melt butter in saucepan on low, stir in rosemary sprigs and take off heat. Let rosemary infuse the butter on counter overnight. In a large mixing bowl, cream together infused butter and the sugar. Once well combined, add vanilla and mix on low until blended.

 

Once the buttercream is finished, take out dough and roll out on a lightly floured surface to a 1/4" thickness. Use a 2" cookie cutter, place on greased cookie sheet and bake for 12 minutes. Once cookies cool completely go ahead and frost them with piping bag.

Enjoy!