Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Earl Grey Shortbread
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- Level: Easy
- Total: 3 hr
- Active: 25 min
- Yield: about 50 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 50 servings
- Calories
- 136
- Total Fat
- 7 g
- Saturated Fat
- 5 g
- Carbohydrates
- 16 g
- Dietary Fiber
- 0 g
- Sugar
- 9 g
- Protein
- 1 g
- Cholesterol
- 20 mg
- Sodium
- 25 mg
- Level: Easy
- Total: 3 hr
- Active: 25 min
- Yield: about 50 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 50 servings
- Calories
- 136
- Total Fat
- 7 g
- Saturated Fat
- 5 g
- Carbohydrates
- 16 g
- Dietary Fiber
- 0 g
- Sugar
- 9 g
- Protein
- 1 g
- Cholesterol
- 20 mg
- Sodium
- 25 mg
Ingredients
Directions
- Preheat the oven to 350 degrees F and line a 9-by-13-inch baking dish with foil, leaving a 2-inch overhang on all sides. Pulse the tea leaves briefly in a spice grinder until ground but not powdery. Transfer to a medium bowl and whisk in the flour and salt.
- Beat the butter in a large bowl with a mixer on medium-high speed until fluffy, about 2 minutes. Reduce the mixer speed to low; add 2 1/2 cups confectioners¿ sugar and the vanilla and beat until incorporated, then increase the speed to medium high and beat until smooth, about 1 more minute. Reduce the mixer speed to low and beat in the flour mixture, then increase the speed to medium and beat until just combined.
- Scrape the dough into the prepared pan. Lay a piece of plastic wrap on top and press the dough evenly into the pan; remove the plastic wrap. Bake until the shortbread is firm and the edges are just light golden, 40 to 45 minutes. Transfer to a rack and let cool 20 minutes in the pan. Gently lift the shortbread out of the pan using the foil overhang. Slice into 1 1/2-inch squares. Transfer to racks to cool completely.
- Make the glaze: Whisk the remaining 1 cup confectioners¿ sugar and the milk in a bowl until smooth; drizzle over the shortbread. Sprinkle with coarse sugar and let set, 20 to 30 minutes.
