These slice-and-bake shortbread cookies are enhanced with the flavors of Earl Grey tea and cranberry. Perfect to serve at your next baby shower, brunch or afternoon tea party!
Estas "slice-and-bake" galletas de shortbread están infusionadas con los sabores de Earl Grey y arándanos. ¡Son perfectas para servir en su próximo reunion!
*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.
Directions
Preheat oven to 350°F.
Sift flour and place immediately in freezer.
Mix butter until smooth but not until light and fluffy. Sift powdered sugar after measuring and add to butter. Mix until very smooth but not until fluffy.
Add brown sugar, vanilla extract, salt, contents of tea bag and dried cranberries to above mixture. Add cold flour all at once to the mixture. Blend until just combined. Do not over mix!
Divide dough into two equal portions. Roll each portion into a 10 inch cylinder. If dough sticks, chill in freezer for about 10 minutes.
You can freeze dough cylinder for 40 minutes or keep wrapped in freezer until ready to use. Dough keeps for one month.
Use a knife to cut cylinder into 1/2-inch slices. Place slices on parchment lined cookie sheets. If desired press a thumb in center of each cookie and fill with raspberry jam. Place in oven until very light golden brown, about 13 to 18 minutes.
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Estas "slice-and-bake" galletas de shortbread están infusionadas con los sabores de Earl Grey y arándanos. ¡Son perfectas para servir en su próximo reunion!
*Método de cuchara y barrido: use una cuchara para llenar la taza de medir con harina hasta obtener la cantidad requerida. Si coloca la taza de medir directamente en la bolsa de harina, empacará la harina con firmeza y se necesitará demasiada harina para la receta.
Direcciones
Caliente el horno a 350º F.
Cierna la harina y póngala en el congelador.
Bata la mantequilla hasta que quede suave pero no cremosa ni esponjosa. Cierna la azúcar en polvo después de medirla y añádasela a la mantequilla. Mezcle hasta que quede suave pero no esponjosa.
Añada la azúcar morena, la vainilla, la sal, los contenidos de la bolsita de té y los arándanos a la mezcla anterior. Añádale toda la harina a la mezcla de una vez. Mezcle hasta que una. No bata mucho.
Divida la masa en dos porciones iguales. Ruede cada porción hasta hacer un cilindro de 10 pulgadas. Si la masa queda pegajosa, enfríe en el congelador por alrededor de 10 minutos.
Puede congelar el cilindro de masa por 40 minutos o mantenerlo envuelto en el congelador hasta que este lista para usarlo. La masa puede ser congelada por un mes.
Use un cuchillo para cortar el cilindro en tajadas de ½ pulgada. Ponga las tajadas en un molde de galletas forrado con papel de pergamino. Si desea hacerlo, puede apretar el centro de la galleta con su dedo pulgar y llenar la hendidura con conserva de frambuesa. Hornee hasta empezar a dorar, alrededor de 13 a 18 minutos.
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