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+ servings
5 from 1 vote
London Fog Vanilla Bean Shortbread
Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
Buttery, melt in your mouth shortbread cookies with lots of vanilla beans and a fun secret ingredient that makes them qualify for the name "London Fog"!
Course: Dessert
Cuisine: British
Keyword: London Fog Shortbread Cookies
Servings: 24
Author: Adapted by Chris Scheuer from Oleander and Palm
  • 1 cup softened butter (2 4-ounce sticks)
  • cup powdered sugar
  • 1 ¾ cup flour
  • 1 vanilla bean split and scraped or 1 tablespoon vanilla bean paste*)
  • 1 tablespoons Earl Grey tea (about 1-2 teabags)
  • sandling sugar or turbinado sugar for sprinkling
  1. Preheat oven to 350˚F. Line 2 sheet pans with parchment paper for easy clean up.
  2. In the bowl of an electric mixer, cream the butter and sugar till fluffy. Add the vanilla bean paste, the flour and the tea leaves. Mix until dough comes together.
  3. Wrap the dough in plastic wrap and chill for 30 mins.
  4. Roll out the dough to about 1/2-inch on a lightlyl floured surface. I like to use two 3/8-inch dowels (mine are about 16 inches long) on the counter with my dough between them. When I roll the dough, the dowels keep it from getting too thin or uneven.
  5. Cut out desired shapes with cutters. Place on prepared baking sheets. Sprinkle with handling sugar or turbinado sugar.
  6. Chill the cut cookies for 20 minutes before baking. This will help keep the cookies from spreading when they hit the heat.
  7. Bake for about 12-14 minutes or until the edges are just barely brown. Cool on wire racks.
  8. These cookies freeze well in an air tight container.
Recipe Notes

*I love vanilla bean paste and keep a jar of it in my pantry it at all times. It's so handy and it doesn't dry out like vanilla pods do. To me, it's also so... much cheaper than buying the vanilla bean pods and there's no scraping, just measure it and and pour it in.