*This is a sponsored post written by me, on behalf of LorAnn Oils. All opinions are 100% my own!*
Eeek!! I’ve just had a phenomenal week in New York at the Clinton Global Initiative Annual Meeting! I can’t wait to tell you all about it – but that needs a whole blog post in itself! I’ll try and get it up in the next few days!
But today, I am super excited to share this recipe with you! I’m participating in the Online Blog Conference this month and through that, got the opportunity to work with LorAnn Oils. LorAnn Oils makes flavorings, essential oils and fragrances to add to recipes or DIYs. I am so excited to be partnering with them for this post!
LorAnn let me choose 3 oils or bakery emulsions and I chose the Pumpkin Spice Emulsion, Lavender Oil and Bergamot Oil!
What is Bergamot Oil you ask? Yeah, I had no idea either 🙂 Libby suggested I pick that one and I had to ask her what it was! Bergamot is from the rind of a Bergamot orange, so it has the faint scent of oranges. It is also the flavoring in Earl Grey Tea. Hence, these cookies…
I love shortbread. I mean, who doesn’t? When I received the oils, I thought of 100 different ways to use the pumpkin spice emulsion and almost as many for the lavender oil! But I had just made lavender ice cream so thought it was time for something different! Tea and shortbread seem to go well together, so why not flavor the shortbread with the Bergamot Oil?
The cookies turned out wonderfully! The Bergamot added a slight orange undertone to the cookie and also made them smell delicious. I enjoyed these with a steaming mug of Earl Grey Tea and was one happy girl!
Thanks LorAnn for the oils! I can’t wait to try out the other flavors soon! If you want to buy your own flavors – check them out on Amazon! Click the banner to go straight to the options!
- 1 cup butter, softened
- ½ cup sugar
- 4 drops of Bergamot oil
- 2 cups flour
- Dipping chocolate (+2 drops Bergamot oil if desired)
- Preheat oven to 350 degrees.
- In the bowl of a stand mixer, cream the butter and sugar until light and fluffy. Add the Bergamot oil and mix. Add the flour and stir until combined.
- Gently roll out dough and cut out using cookie cutters. Transfer to a cookie sheet covered with a silicone baking mat. Bake for 10-12 minutes.
- When cookies have cooled, melt chocolate and mix in two drops of Bergamot oil. Dip the cookies in the chocolate and lay on a cookie rack to dry.
There are also 40+ other bloggers participating in this LorAnn Recipe Roundup! Check them out below!