so the weather this past long weekend felt very (dare i say it).. FALL. it made me SO happy, sorry summer lovers! i know we aren't even halfway into august yet but i can't help but be excited for my favourite season to arrive next month. because this weekend gave me a little touch of fall outdoors (i even wore a knit sweater), i decided to bring fall indoors too! these cookies taste and smell like everything you love about fall. to get a very strong chai tea flavour i used lorann oils amazing new chai tea flavouring! a little goes a long way as it is VERY concentrated. it has a blend of cloves, cardamom, cinnamon & vanilla. a.k.a the cozy flavours that make up fall! these will warm you from the inside out. while i thought cookies would be the perfect place to start with the chai tea flavouring, i think frosting will have to be next! chai tea latte buttercream anyone?!

ingredients

1 cup unsalted butter, room temperature
3/4 cup light brown sugar, packed
1 teaspoon lorann oils chai tea flavouring
1 teaspoon pure vanilla extract
1 3/4 cups all purpose flour
1/2 teaspoon sea salt
1-2 tablespoons water (optional)
1/2 cup quality white chocolate, melted

directions

in the bowl of a stand mixer fitted with the paddle attachment beat butter & brown sugar until combined.
add in chai tea flavouring & vanilla extract.
sift in the flour & sea salt. beat until dough comes together.
if dough is crumbly, add the water one tablespoon at a time until you get the desired consistency.
turn dough onto a floured surface & shape into a disk. wrap in cling wrap & refrigerate for one hour.
once dough has chilled, roll out on a heavily floured surface to ¼ inch thick. use desired cookie cutter to create the cookie shape.
bake at 350 degrees for 10 minutes, or until the edges JUST begin to brown. let cool to room temperature.
drizzle with melted white chocolate & pop in the freezer for 60 seconds so the chocolate fully hardens.
serve with a freshly brewed cup of chai tea!

this post was created in partnership with lorann oils! i am seriously *obsessed* with the new chai tea flavouring. fall is going to get even more cozier now!

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.

changing gears

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.

ingredients

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

directions

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.