A London Fog is a delicious earl grey latte. The tea is steeped with lavender and finished with steamed milk. It’s such a delicious and classic drink, so I figured it would be fun to turn it into cookies! These shortbread cookies are infused with lavender and finished with a lemon earl grey glaze for the ultimate picnic treat. 

Makes around 15 cookies

Prep Time: 20 Minutes

Chill Time: 20 Minutes

Bake Time: 12 Minutes

Total Time: 1 Hr

Ingredients:

½ Cup (62g) Confectioner’s Sugar

1 Tsp (1g) Lavender

10 Tbs (141g) Softened Unsalted Butter

1 Tsp (4g) Vanilla Extract

1 ½ Cups (180g) All Purpose Flour 

½ Tsp (2g) Salt 

For the glaze:

½ Cup (62g) Confectioner’s Sugar

3 Tbs (50mL) Earl Grey Tea

1 Tsp (3g) Lemon Zest

Directions:

1.     Use either a mortar and pestle or a small blender/food processor to blend the confectioner’s sugar and lavender together until there are no large pieces or lavender remaining. 

2.     In a bowl, cream the butter and lavender sugar together until light and fluffy, about 2 minutes. Add the vanilla and mix until smooth. 

3.     Add the flour and salt and mix until the dough forms, then dump it out of the bowl and gather it into a flat disk. Cover with plastic wrap and chill for 20 minutes. 

4.     Once the dough is chilled, preheat your oven to 350 Degrees F (180C) and line a couple cookies sheets with parchment paper. I find that the easiest way to roll the dough out is to put it on a sheet of parchment, use your hands to gently flatten it out. This way you warm the dough slightly and prevent it from cracking. Place another sheet of parchment on top of the dough and roll it out between the sheets to keep it together. Roll it to ¼-inch thickness. 

5.     Use either a cookie cutter or just water glass to cut circles out of the dough. You can cut any size/shape you want. Place on the sheets lined with parchment, leaving about an inch of space between each cookie. Bake for 10-12 minutes or until light golden brown, then allow to cool completely on the sheets. 

6.     To make the glaze, add all the ingredients to a bowl and use a fork to mix until smooth. Dip the tops of the cooled cookies in the glaze and allow them to set at room temperature for 10 minutes. 

-Store in an airtight container at room temperature for up to 3 days.