Earl Grey Shortbread

Total Time:
3 hr 10 min
25 min
2 hr 5 min
40 min

50 cookies

  • 1/4 cup Earl Grey tea leaves
  • 4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 4 sticks unsalted butter, at room temperature
  • 3 1/2 cups confectioners' sugar
  • 2 teaspoons pure vanilla extract
  • 3 tablespoons milk
  • Coarse sugar, for decorating
  • 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.

  • Photograph by Ryan Dausch

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