Earl Grey Chocolate Shortbread

Ingredients:

1 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1/4 tsp salt
2 - 2 1/2 Tablespoons Earl Grey tea
1 1/3 sticks unsalted butter, room temperature (next time try cold)
1/2 cup granulated sugar
1 teaspoon vanilla extract
1 large egg yolk

Preheat oven to 325 degrees
Grease an 8 or 9-inch round cake pan (Or use cake ring)

Sift together flour, cocoa and salt.  Mix in 2 tablespoons Earl Grey tea.
In a food processor or with an electric mixer, beat the butter and sugar until smooth (about 1-2 minutes). Beat in the vanilla extract and egg yolk. Scrape down the sides of the bowl as necessary.  Add the flour mixture and beat until the dough forms.

Press the shortbread into the greased cake pan into an even layer onto the bottom of the pan.  I used a fork to prick evenly all around the edge of the shortbread and on each piece too.

Bake for about 25 minutes, or until the shortbread is just set and no longer looks wet.  Remove from oven and set on a wire wrack.  Score while still warm.

Topping/Glaze:

I used the chocolate shell recipe from the Almond Butter cookie recipe which is just melted chocolate and coconut butter or oil.  I warmed this up again and drizzled this over the cooled shortbread.  I used the back of a spoon to spread it evenly.  I had some raw pistachio butter (which basically looked like smashed up pistachio) and sprinkled the pistachio evenly over the shortbread.