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DESSERTS
EARL GREY SHORTBREAD
Makes about 40 cookies
Active Time: 10 minutes
Inactive Time: 30 minutes, plus up to 25 minutes for baking
1. Put the tea and granulated sugar into the work bowl
fitted with the chopping blade. Process on High for 30 to
40 seconds, or until finely ground. Add the butter,
confectioners’ sugar and vanilla. Pulse 2 to 3 times and
then process on High until creamy, about 1 minute.
2. Scrape down sides and add the flour and salt. Pulse to
combine, using about 10 long pulses. Remove dough
and transfer to a lightly floured piece of parchment or
wax paper. Form the dough into a log, about 12 inches
in length and 1½ inches in diameter. Wrap well in the
parchment or wax paper, dusting off excess flour. Chill in
the freezer for 30 minutes.*
3. While dough is chilling, preheat oven to 350°F with the racks in the lower and upper
middle positions.
4. Once dough has chilled, remove from freezer and allow to sit for 5 minutes. Put the
demerara sugar into a shallow pan or plate and roll the dough so the sugar coats the
surface of the long sides.
5. Slice the dough into ¼-inch slices and place onto a parchment-lined baking sheet,
leaving about ½ inch between cookies. (Chill any dough in the refrigerator that is not
being baked right away.)
6. Bake in the preheated oven until just golden at the edges, about 8 to 12 minutes.
Repeat with remaining cookies.
*If you are preparing the dough ahead of time, after forming the dough into the log it can
chill in the refrigerator instead of the freezer for a minimum of 1 hour, or up to 2 days.
Nutritional information per cookie:
Calories 73 (55% from fat) • carb. 7g • pro. 1g • fat 4g
• sat. fat 3g • chol. 12mg • sod. 29mg • calc. 1mg • fiber 0g
1 TABLESPOON LOOSE
EARL GREY TEA LEAVES
¼ CUP GRANULATED SUGAR
16 TABLESPOONS (2 STICKS)
UNSALTED BUTTER, CUT INTO
1-INCH PIECES
¼ CUP CONFECTIONERS’ SUGAR,
SIFTED
½ TEASPOON PURE VANILLA
EXTRACT
2 CUPS UNBLEACHED,
ALL-PURPOSE FLOUR
½ TEASPOON KOSHER SALT
2 TO 4 TABLESPOONS DEMERARA SUGAR
(OR SIMILAR COARSE SUGAR)
A light and buttery cookie —the perfect companion to your
afternoon tea.