Earl Grey Shortbread Bars with Honey Lemon Glaze

For the shortbread bars:

2 1/2 cups (300g) all purpose flour

1 cup (200g) granulated sugar

1 teaspoon kosher salt

5 Earl Grey tea bags, cut open

2 sticks cold unsalted butter, cut into 1/2-inch cubes

For the honey lemon glaze:

1 1/2 cups (170g) powdered sugar

3 tablespoons freshly squeezed lemon juice (from 1-2 lemons)

2 tablespoons honey

1/2 teaspoon vanilla extract

1/4 teaspoon kosher salt

For garnish:

Zest of 1 lemon

1. Preheat the oven to 350°F. Line a 9x13-inch Farberware Nonstick cake pan with parchment paper on all sides.
2. To a food processor, add the flour, sugar, salt, and tea from the Earl Grey tea bags. Pulse a few times to combine. Add the cubed butter and process on high for about 2 minutes until the dough clumps together and no dry spots remain.
3. Press the dough into the lined pan, using your fingers to firmly press the dough into an even layer.
4. Bake at 350°F for 22-26 minutes or until the bars are just beginning to turn light golden brown around the edges. The bars will continue to firm up as they cool. Take the pan out of the oven and allow the bars to cool completely, about 1 hour.
5. Make the honey lemon glaze: To a medium bowl, add the lemon juice, powdered sugar, honey, vanilla extract, and salt. Use a whisk to combine until it’s the thickness of honey. If the glaze is too thick, add a tiny bit more lemon juice; if it’s too thin, add more powdered sugar.
6. Pour the glaze over the cooled bars and use a rubber spatula to spread the glaze to the edges. Zest the lemon over the top of the bars. Use a large sharp knife to cut into 24 rectangles. Enjoy on their own or dunked into your favorite tea.