A tea-flavored shortbread cookie made with Truvia Baking Blend instead of sugar
Ingredients
8 oz unsalted butter, softened
¾ cup Truvia Baking Blend
1 tsp vanilla extract
Pinch salt
2 cups all-purpose flour
¼ cup rice flour
3 bags Bigelow Earl Grey Tea
1 egg white
½ cup Turbinado sugar
Instructions
Cream butter and sugars in the bowl of a standing mixer just until combined, 1-2 minutes. Add salt and vanilla.
Gradually add flours in batches and mix just until combined. The dough will be stiff and crumbly.
Gather the dough into a ball and roll into a log approximately 6 inches long and 2 inches high. Wrap log in wax paper. Refrigerate dough overnight or for at least two hours.
To bake the cookies, preheat the oven to 350 and line two baking sheets with parchment paper or a Silpat baking liner.
Spread the Turbinado sugar on a piece of wax paper. Paint outside of each log of dough with egg white and roll in the Turbinado sugar, pressing down so that the crystals will adhere, until well coated on all sides.
Slice the log into cookies one-quarter inch thick and place on baking sheet, leaving ample room between the cookies for they will spread. (You should get eight to a sheet.)
Bake cookies for 18-20 minutes until the center is firm to the touch and the outside is browned. Cool on a wire rack.
Store in an airtight container.
Notes
The addition of rice flour gives the shortbread a melt-in-your-mouth texture. If you do not want to use Turbinado sugar to garnish the edges of the cookies, you could substitute finely chopped nuts.
Recipe by West of the Loop at https://www.westoftheloop.com/2015/01/12/earl-grey-shortbread-truvia-bigelow-tea/