Earl Grey Shortbread
- Portion size 64 servings
- Credits : Canadian Living Holiday Cookbook: Fall 2010
Ingredients
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
- Folate 3.0
- Vitamin A 2.0
