Quite the Stir is thrilled to share this delightful Earl Grey Marscapone Shortbread Cookie recipe, courtesy of one of our talented readers. Could this be your new favorite treat? One bite and you’ll understand the appeal. Nutritional information may vary. Enjoy guilt-free(ish)

Yields: Approximately 24 cookies

For the Shortbread:

For the Mascarpone Filling:

Brew the Tea: Steep 1-3 Earl Grey Radiance tea bags (adjust to taste) in 1/4 cup boiling water for 5-7 minutes. Let cool completely.
Cream the Butter and Sugar: In a large bowl, cream together the softened butter and powdered sugar until light and fluffy.
Add Dry Ingredients: Whisk together the flour and salt. Gradually add to the butter mixture, mixing until combined.
Incorporate Tea: Add the cooled tea to the dough and mix until evenly distributed.
Chill the Dough: Shape the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Bake the Cookies: Preheat oven to 350°F (175°C). Roll out the dough to about 1/4-inch thickness. Cut out cookies using a desired shape. Place on a baking sheet lined with parchment paper. Bake for 12-15 minutes, or until golden brown. Let cool completely.
Make the Mascarpone Filling: In a bowl, beat together the mascarpone cheese, powdered sugar, and vanilla extract until smooth and creamy.
Assemble the Cookies: Spread a layer of mascarpone filling on the bottom of one cookie. Place another cookie on top to create a sandwich.

Adjust Earl Grey flavor: For a stronger Earl Grey taste, use 2-3 teabags. For a milder flavor, use 1 teabag. Steeping for longer than 3-5 minutes can make the tea bitter.
Experiment with teas: Try different teas to create unique flavor combinations.

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Earl Grey Mascarpone Shortbread Cookies