Earl Grey Biscuits, Reprised
This is just a dairy-free version of the Earl Grey shortbread cookies from July.
2 1/4 cups flour + extra
1/2 teaspoon salt
1 1/4 - 1 1/2 cup shortening
1/4 cup powdered sugar
1/2 cup white sugar
3 teaspoons vanilla
3 teaspoons cider vinegar
2 teaspoons lemon zest
3 bags Earl Grey tea
4 tablespoons cornstarch
2 eggs, beaten
Cream together shortening, sugar, vinegar and vanilla. In a separate bowl, mix the rest of the ingredients. Slowly add to the butter mixture and blend thoroughly. Roll out on flat, heavily floured surface surface and cut with cookie cutter. Refrigerate for 10 minutes. Bake for 20 -25 minutes at 350 F or until golden brown.
2 1/4 cups flour + extra
1/2 teaspoon salt
1 1/4 - 1 1/2 cup shortening
1/4 cup powdered sugar
1/2 cup white sugar
3 teaspoons vanilla
3 teaspoons cider vinegar
2 teaspoons lemon zest
3 bags Earl Grey tea
4 tablespoons cornstarch
2 eggs, beaten
Cream together shortening, sugar, vinegar and vanilla. In a separate bowl, mix the rest of the ingredients. Slowly add to the butter mixture and blend thoroughly. Roll out on flat, heavily floured surface surface and cut with cookie cutter. Refrigerate for 10 minutes. Bake for 20 -25 minutes at 350 F or until golden brown.