Holiday Recipes

Earl Grey Shortbread Cookies

The holidays are packed with traditions, like carefully crafted recipes and decorations. To get your start on the holiday season this year, why not try whipping up a batch of earl grey shortbread cookies and espresso candied walnuts? These recipes combine the classic comfort of warm spices with an unexpected kick to give your holiday festivities some flair. Relax after a long day with a cup of hot tea and buttery treats or spruce up your holiday desserts spread with an extra hint of caffeine. If you’re feeling ambitious, double down on both recipes for something completely unique! Whatever you decide, these festive holiday recipes will be sure to bring something special to your celebration.


Earl Grey Shortbread Cookies


Great with tea on a chilly afternoon. They make great hostess gifts too.
2 cups all-purpose flour
2 TBS loose leaf A&E Earl Grey tea
1/2 tsp salt
3/4 cup confectioners’ sugar
1 tsp vanilla extract
1 cup (2 sticks) butter, room temperature


In a food processor, pulse together the flour, tea, and salt, until the tea is just spotted throughout the flour. Add the confectioners’ sugar, vanilla, and butter. Pulse together just until a dough is formed. Place dough on a sheet of plastic wrap, and roll into a log, about 2 1/2-inches in diameter. Tightly twist each end of wrap, and chill in refrigerator for 30 minutes.

Preheat oven to 375℉

Slice the log into 1/3-inch thick disks. Place on parchment or silpat lined baking sheets, 2 inches apart (2 probably needed depending on size of sheets). Bake until the edges are just brown, about 12 minutes. Let cool on sheets for 5 minutes, then transfer to wire racks and cool to room temperature.


Candied Espresso Walnuts

Candied Espresso Walnuts

These are delicious after dinner with coffee & make great gifts.
Nonstick vegetable oil spray
⅔ cup sugar
3 tablespoons espresso ground A&E Solstice coffee
½ teaspoon ground cinnamon
¼ teaspoon coarse ground salt
1 large egg white
4 cups walnut halves (about 12 ounces)

Preheat oven to 325°F. Spray large rimmed baking sheet with nonstick spray. Whisk sugar, coffee, cinnamon and salt in small bowl. Whisk egg white in large bowl until frothy. Add walnuts to the egg mixture; toss to coat. Sprinkle walnuts with espresso mixture and toss to coat. Line a baking sheet with parchment paper and spread nut mixture evenly in a single layer on sheet.

Bake 5 minutes. Slide spatula under walnuts to loosen from baking sheet and stir, rearranging in single layer. Bake until walnuts are dry to touch, about 5 minutes longer. Loosen walnuts from sheet again; cool on sheet. Candied walnuts can be made 2 weeks ahead. Store in airtight container at room temperature.

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