Earl Grey Sablés with Pink Grapefruit Glaze
These Earl Grey-infused butter cookies topped with a citrus glaze are delicous.
Earl Grey Sablés with Pink Grapefruit Glaze
Photo Credit : Styled and photographed by Liz NeilyA sablé, the French equivalent of shortbread, is a classic butter cookie that has a melt-in-your-mouth texture with crisp edges and tender centers. Here, the cookies are flavored with Earl Grey tea, which itself contains the citrus fruit bergamot. A pink grapefruit glaze provides a pop of bright citrus flavor.
This recipe from Sarah Hearn Morrison first appeared in the January/February 2025 issue of Yankee Magazine.
Yield:
30 cookiesFor the cookies
Ingredients
2 tablespoons Earl Grey tea leaves
¾ cup granulated sugar
1 cup (2 sticks) salted butter, room temperature
2 teaspoons pink grapefruit zest
2 large egg yolks
2 cups (280 grams) all-purpose flour
Instructions
In the bowl of a food processor, combine the tea, sugar, butter, and grapefruit zest and process until smooth. Scrape down the sides of the bowl, add the egg yolks, and process until combined. Scrape down the sides and bottom of the bowl again, add the flour, and pulse until just combined and the dough forms into clumps.
Dump the dough onto a lightly floured workspace and bring it together, patting it into a square. Divide the square in half and roll each portion of dough into even 2-inch-wide logs. Wrap each tightly in plastic wrap, smoothing out the log and flattening the ends. Chill for at least 4 hours and up to one day. (The logs may also be frozen at this point for up to 4 months—just defrost in the refrigerator before slicing and baking.)
When ready to bake the cookies, preheat your oven to 350°F. Line a baking sheet with parchment paper and set aside.
Remove one log from the refrigerator and unwrap. Use a sharp knife to cut it into generous 1/3-inch-thick slices, place on the prepared baking sheet, and bake until the edges are light golden brown, about 12 minutes. Remove from the oven and let cookies cool on the sheet for 5 minutes before removing and placing them on a cooling rack. Repeat with the remaining dough.
For the glaze
Ingredients
1 cup confectioners’ sugar
2 teaspoons pink grapefruit zest
Pinch of kosher salt
2–4 tablespoons freshly squeezed pink grapefruit juice
Instructions
While the cookies are cooling, prepare the glaze. In a bowl, combine the confectioners’ sugar, grapefruit zest, and salt. Add the grapefruit juice a tablespoon at a time until you have a thin glaze, whisking until smooth. Dip one cookie at a time into the glaze, flip it up, and give it a shake or two to ensure the glaze evenly coats the top of the cookie. Return cookies to the cooling rack and allow the glaze to set before serving. Store cookies in an airtight container for up to 3 days.
