okay let's first get things straight, this is NOT a valentine's post. i promise (but i will do something valentine-ish in february #sorrynotsorry). i know it is only the beginning of january, but i had the urge to bake some shortbread cookies (holiday withdrawal) & i just love heart shaped cookies. it seemed even more fitting because these are such a dreamy shortbread cookie recipe with the addition of the earl grey. i used this double bergamont tea to give them a maximum earl grey flavour! these are truly the perfect cookie to serve with your tea.
now that we have cookies let's go over some new year plans, shall we?! i didn't want to bombard everyone with a cheesy 2016 inspirational recap post or both my personal & business goals for 2017 BUT i would love to give you a heads up on what i have planned for hey modest marce this year. up until now it has mainly been food focused, but since purchasing our first (& hopefully forever) home in the early fall i want to transition things a little. i want to show more lifestyle posts including all the different interior designs i have been working very hard on! linens, brass, paints, wallpaper (so much wallpaper) & so on. cheers to 2017 & all the fun things i have planned! i hope you are as excited as i am.
p.s. i have my first design sponge feature coming up this month showcasing both the great room & the powder room. i am very, very, very excited about it.
- 1 cup unsalted butter, room temperature
- 1 cup raw sugar (i use sugar in the raw)
- 1 teaspoon pure vanilla extract
- 2 teaspoons ground earl grey (i use this loose leaf tea)
- 2 cups all purpose flour
- 1/2 teaspoon sea salt
- 1-2 tablespoons strong brewed earl grey tea, room temperature
- in the bowl of a stand mixer with the paddle attachment beat butter & raw sugar until just combined. add in vanilla extract.
- sift in ground earl grey, flour & sea salt. beat until dough comes together.
- if dough is crumbly, add in the brewed earl grey tea one tablespoon at a time until you get the desired consistency.
- roll out on floured surface & shape into a disk. wrap in plastic & refrigerate for one hour.
- once dough has chilled, roll out on a floured surface to ¼ inch thick. use desired cookie cutters to create cookie shape.
- bake at 350 degrees for 10 minutes, or until the edges JUST begin to brown. let cool to room temperature.
p.s. cutest pink & grey ceramics by anna wallace ceramics including the dish, pinch spoon & cake plate!