Pick-a-Tea Shortbread

Author: Canadian Living

Earl Grey Shortbread

  • Portion size 64 servings
  • Credits : Canadian Living Holiday Cookbook: Fall 2010

Ingredients

  • 3/4 cups unsalted butter softened
  • 1/3 cup granulated sugar
  • 1 1/2 teaspoon ground Earl Grey tea leaves
  • 1/2 teaspoon finely grated orange rind
  • 1 1/2 cup all-purpose flour
  • 1 tablespoon cornstarch
  • 1/4 teaspoon salt

Method

In large bowl, beat together butter, sugar, Earl Grey tea leaves and orange rind until light; stir in flour, cornstarch and salt. Knead to make smooth dough.

Between lightly floured waxed paper, roll out dough to 1/4-inch (5 mm) thickness. Using 2- x 1-inch (5 x 2.5 cm) leaf-shaped cutter, cut out shapes, rerolling scraps. Place on waxed paper–lined baking sheet. Press knife down centre of each leaf to make vein. Chill until firm, about 30 minutes.

Place, 1 inch (2.5 cm) apart, on parchment paper–lined baking sheets. Bake in 325°F (160°C) oven until firm and golden, about 16 minutes. Let cool on pans for 5 minutes; transfer to racks and let cool completely.

Nutritional facts Per cookie: about

  • Sodium 9 mg
  • Protein trace
  • Calories 34.0
  • Total fat 2 g
  • Potassium 5 mg
  • Cholesterol 6 mg
  • Saturated fat 1 g
  • Total carbohydrate 3 g

%RDI

  • Iron 1.0
  • Fibre 0.0
  • Folate 3.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 0.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 2.0
  • Vitamin C 0.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Pick-a-Tea Shortbread

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