*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!
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- 1 cup butter, softened
- 1/2 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!
Strawberry Fudge from The Stylish Nest
Pumpkin Spice Latte French Macarons from Rickabamboo
Amaretto Cookies from The Blonde in the Apron
No Soda Root Beer Cupcakes and Frosting
Coffee Donuts from the First Year Blog
Pumpkin Spice Brownie Cookies from Flippin’ Delicious
Pumpkin Spice Latte Cake from The Frugal Foodie Mama
Sink Freshening Tabs in a Snap from Christina, Plain and Simple
Marshmallow Cookies with Princess Cake Frosting from Mom’s Busy Helper
White Chocolate Key Lime Shortbread from It Bakes Me Happy
Toasted Coconut Hot Chocolate from Delightful E Made
Pumpkin Spice Protein Smoothie from Nel’s Nook
Cinnamon Spice Cake with Caramel Frosting from Hezzi-D’s Book and Cooks
Almond Cake Cookies with Cinnamon Spice Glaze from Mom’s Test Kitchen
Soft Pumpkin Spice Cookies from Love Bakes Good Cakes
Princess Sand Tarts from Diary of a Recipe Collector
Baked Pumpkin Donuts with Cinnamon Glaze from Deliciously Sprinkled
Pumpkin Cheesecake Mousse from Confessions of a Cooking Diva
Purple People Eater Popcorn Balls from Seven Alive
Green Apple High Hat Cupcakes from Pint Sized Baker
Pumpkin Pie Pudding Parfait from Fearlessly Creative Mamas
Mango Butter Cake from Clark’s Condensed
‎Pistachio Lemon cake from Self Proclaimed Foodie
Apple Crumb Coffee Cake from Healthy Delicious
Chocolate Chip Horchata Zucchini Bread from Plate to Gate
Key Lime Cookies from Cooking with Curls
Key Lime Margarita Cookies from Lori’s Culinary Adventures
Chocolate Irish Cream Bundt Cake from Lynsey Lou’s
Earl Grey Shortbread Cookies from Never Skip Dessert
‎Maple Pumpkin Bread Pudding with Salted Maple Caramel Sauce from the Paisley Barn
Pumpkin Cinnamon Cream Puffs from That’s my Home
Citrus Body Scrub from Melissa’s Cuisine
Pumpkin Spiced Tres Leches Cake from Flavor Mosaic
Salted Caramel Meringue Cookies from The Bitter Side of Sweet
Pumpkin Toffee from Eazy Peazy Meals
Movie Theater Pops from KC Bakes
from I Love my Disorganized Life
Maple Bacon Fruit Dip from Renee’s Kitchen Adventures
Maple Macadamia Nut Bread Pudding from Awesome on $20 a Day
Pumpkin Spice Caramel Corn Snacks from Grumpy’s Honey Bunch
Cranberry Cheesecake Bites from Lady Behind the Curtain
Oooh, yum! I love shortbread and need to start playing around with flavorings. That looks and sounds delicious Mackenzie. 🙂
Shortbread cookies are one of our favorite type of cookies to eat! These look delicious!
Those look beautiful and delicious!
Thanks Lisa!! It was so easy – you should definitely give it a shot!
Thanks Nancy! Enjoy!
Thanks Krissy!
Great idea to use the Bergamot Essential Oil in shortbread cookies! Isn’t it amazing that just 4 DROPS can add so much flavor? Thanks Mackenzie!
What a great round up. I didn’t even know they made this many flavorings. I love short bread cookies.
I know! 4 drops!!! It’s so potent but the flavor is amazing. Just having the lid off the bottle made my kitchen smell divine!
Thanks Candi! I thought I would go for something a little out of the ordinary 🙂 And it worked so well!
I love shortbread cookies! I have a recipe on my blog for Lemon Coconut Shortbread. Lavender is my favorite, but I love earl grey tea, so I’m sure I’d love these. Thanks so much for sharing your recipe.
Oooh! I’ll have to check out your recipe – those sound amazing!