Peach Earl Grey Shortbread Cookies

In a small saucepan, combine 2/3 cup of the tea, dried peaches and sugar. Save remaining tea for icing. Stir peach mixture over medium-high heat until sugar dissolves and liquid reduces by half and peaches become very soft, approximately 6 minutes.

Remove from heat.

In a food processor, purée peach mixture until mostly smooth. Transfer into a small bowl and cool completely.

On a cutting board, using a chef’s knife, finely chop the inside contents of the leftover tea bag. Discard all but 1 tablespoon.

In a medium bowl, whisk together the finely chopped tea, flour, baking powder and salt until well combined.

In the bowl of an electric mixer using the paddle attachment, cream the butter and both sugars on medium speed until light and fluffy.

Crack egg in a liquid measuring cup and add vanilla to egg.

On low speed, add egg and vanilla to butter and sugar mixture and blend well.

On low speed, add dry ingredients and blend well until a crumbly dough forms.

Wrap dough in plastic wrap, flatten into a disk, and chill for approximately 1 hour.

Preheat oven to 350° Fahrenheit.

Shape Shortbread Dough

Remove dough from the refrigerator and divide into 4 equal pieces.

Spray 2 large sheet pans with nonstick cooking spray or vegetable oil.

On a lightly oiled surface or directly on the sheet pan, gently roll each piece of dough into a 10 inch long log.

Gently place 2 logs onto one of the sheet pans parallel to each other across the shortest side of the pan, approximately 3 inches apart. Place the remaining 2 logs spaced out across the shortest side of the second sheet pan.

Using your hands, gently straighten out each log and flatten slightly to approximately 11 x 1 ½ inch rectangles. The spray or oil will make shaping each log easier.

Using a wooden spoon with a round handle, that has been lightly sprayed with nonstick cooking spray or vegetable oil, gently press the handle down the middle of each rectangle to form long indentations. Place both sheet pans, uncovered, in the refrigerator to chill for approximately 15-20 minutes. You can speed this process up by using the freezer for about 5 to 10 minutes instead.

Divide peach filling into fourths by cutting across the filling in the bowl with a small knife.

Remove each sheet pan from the refrigerator and, using a small spoon, and a small offset spatula, gently spread ¼ of peach filling down the length of each of the four indentations. Do not over fill.

Bake cookies for approximately 17-18 minutes or until each log is barely brown. Halfway through baking, gently push dough back into a rectangular shape if it starts to spread out.

Remove from the oven and allow logs to cool.

In a small bowl, whisk together sugar and enough tea to create a thick enough icing that can be drizzled.

Drizzle icing over each log. Allow logs to sit at room temperature until icing has hardened.

Using a long, sharp knife, cut each log crosswise into ¾- 1 inch wide strips.

Store in an airtight container in layers with wax paper between each layer.