Earl Grey Shortbread - Cuisinart FP-11 Series Instruction And Recipe Booklet

A light and buttery cookie —the perfect companion to your
1
TABLESPOON LOOSE
EARL GREY TEA LEAVES
¼
CUP GRANULATED SUGAR
16
TABLESPOONS
UNSALTED BUTTER
1-
INCH PIECES
¼
CUP CONFECTIONERS
SIFTED
½
TEASPOON PURE VANILLA
EXTRACT
2
CUPS UNBLEACHED
-
ALL PURPOSE FLOUR
½
TEASPOON KOSHER SALT
2 4
TO TABLESPOONS DEMERARA SUGAR
(
OR SIMILAR COARSE SUGAR
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
DESSERTS
54

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
(2 )
STICKS
fitted with the chopping blade. Process on High for 30 to
,
CUT INTO
40 seconds, or until finely ground. Add the butter,
confectioners' sugar and vanilla. Pulse 2 to 3 times and
' ,
SUGAR
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.*
afternoon tea.