As I’ve mentioned repeatedly on this site, making cookies around the holidays is one of my very favorite things. I can’t remember the last year I attended fewer than 2 December cookie swaps (I think it was before I moved to the Berkshires), which is fine with me because I’ll take any excuse to bake. One of my go-to recipes when I want to bring something unique to a cookie swap are these Earl Grey Shortbread Cookies.
In the event that you’re not swapping, these cookies are still awesome. Everyone I’ve ever made them for has been impressed, but they’re really quite simple. My favorite way to enjoy these cookies is with a cup of tea, but they’re also great with ice cream, hot chocolate or all by themselves.
There are other Earl Grey cookie recipes on the internet, but this one holds a special place in my heart because it was one of the first recipes I saved from the blog that inspired this site. Way back in 2008, my friend Allie had a food blog called A Food Coma. That site made me realize that I could become a food blogger as well. Though Allie’s site is long gone, her recipes live on in my kitchen. I’ve made some adjustments based on the methods that I’ve found worked best for me during the many times I’ve made these cookies. Earlier this week, I made three batches for my first swap of the season. I can’t wait to show them off.