Posted by on Jul 26, 2014 in Recipe | 0 comments

IMAG0130Have you ever spent hours searching for a recipe that you had previously saved?

After doing some major, and I mean major, reorganizing of my photos, I realized there was something equally important that I should also organize — my recipes. No, I don’t mean the (somewhat questionable) recipes that I’ve come up with…well, I do, but I mostly mean the amazing recipes I randomly come across and decide to save to try out later. 

It started out with marking up magazines and recipe books. I would tag them up with colorful post-it tabs and then I would have to go through every book and magazine later on, flipping through all the marked pages, searching for that one specific recipe. God forbid I forgot to put a tab on it. So I decided to keep a folder instead, then a notebook…and finally a binder. These quickly filled up with notes and copied recipes until I belatedly realized that the process hadn’t changed. I was still going nuts looking through everything for that one recipe.

And then I discovered bookmarks on the internet. Whoa. It was like a whole new world had just opened up to me. (Yea, I’m a bit slow when it comes to technology. But that’s besides the point!) Now I could save every single recipe I came across, and oh, I came across quite a few thanks to the interwebs, in one handy dandy folder. Now when I wanted to find a recipe I just had to squint and look through my list of bookmarks…unless I couldn’t find it, then I’d look through every single bookmarks folder hoping I’d saved it somewhere else by accident instead of forgetting altogether. In hindsight, sometimes it may have saved me time to just Google. >.>;;

Why did I just share that very long-winded story about how organized, yet unorganized, I am? Because I was recently introduced to Copy Me That, and I love it. You people out there. Yes, you sentient beings who are currently reading this babble of nonsense. If you are like me and have been plagued by the I-must-bookmark-every-amazing-recipe-I-come-across symptom only to then be tortured by the crap-where-did-it-go disease, you will adore Copy Me That. The interface is clean but cute, and it is quick and easy to use. Most importantly? It’s free.

Basically, Copy Me That allows you to copy recipes from any website and save it. You can also edit the recipe with your own preferences and changes, an option that I really like having. Another feature that I like is how you can check off any recipe in your recipe box and generate a shopping list of groceries needed. Very handy! I like it so much, that I’ve slowly been migrating my bookmarks folder over. In fact, you can eventually find all of our Snacktime Munchies recipes over on Copy Me That; just follow us here!

But this post isn’t just about gushing over my latest internet crush. I am quite proud to say that while I was -ahem- organizing my bookmarks and photos, I found a recipe that I had not yet shared. Earl Grey Shortbread Cookies. And honestly? These cookies are so good that I am quite ashamed of myself for not sharing it sooner.

Let’s fix that, shall we?

Earl Grey Shortbread Cookies



  • 2 cups all-purpose flour
  • 2 tablespoons loose Earl Grey tea leaves
  • 1/2 cup confectioners’ sugar
  • 1 teaspoon pure vanilla extract
  • 1 cup (2 sticks) butter, room temperature

Mix the flour, sugar, and tea together.

IMAG0128Note on the tea: I wanted my tea to be a fine powder so I used a spice/coffee grinder and then sifted it. If you have a mortar and pestle lying around somewhere, put that elbow grease to work! If none of these are at your disposal, I’d recommend using tea from a tea bag as the tea has already been ground somewhat.

Add the vanilla and butter. Mix until the dough is ‘pebbly’, then knead together until a dough is formed. Place dough on a sheet of plastic wrap and roll into a log, about 2 inches in diameter. Wrap it up, don’t forget to twist the ends of the plastic wrap to keep the dough from drying out, and chill in the refrigerator for about 30 minutes until the dough is firm to the touch. 

Preheat oven to 375 degrees F.

Slice the log into 1/3 inch thick disks. (As you can see, my cookies didn’t quite come out circular as I cut them while the dough was still a bit too soft.) Line your baking sheet with parchment paper; place cookies at least 1 1/2 – 2 inches apart from each other as they will spread a bit. Bake until the edges are beginning to turn a golden brown, about 12-15 minutes. Let cool and enjoy~!

By the way, have you been wondering what those delicious looking green cookies on the top tier are? Check out my Matcha Shortbread Cookies recipe! Both of these cookies are ‘icebox’ cookies so they’re terrific to make beforehand as you can keep the pre-made dough in the fridge or freezer until you’re ready to slice them up for baking.

Photographs taken and provided by AnnMarie Hwang

Leave a Comment

Your email address will not be published. Required fields are marked *