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Shortbread Cookies with Earl Gray & Cacao Nibs

Shortbread Cookies with Earl Gray & Cacao Nibs

Recipe by Ellie Markovitch Course: Dessert, Snack
Servings

48

Cookies
Cooking time

17

minutes

Shortbread is a wonderful way to taste and use local flours. They make wonderful gifts and are easy to customize. This recipe is a great base to add seeds, dried fruits, spices or dried herbs. Keep in mind that you may need to make small adjustment if measuring by cups or using different flour.

Ingredients

  • 6 ounces (172g) 2 cups plus 6 tbsp Maine Grains Organic Sifted All-Purpose Flour

  • 4 ounces (114g) 8 tablespoons of sugar

  • 8 ounces (226g) 2 sticks of butter, room temperature

  • 1 tsp (5g) coarse salt

  • 2 tbsp dried cacao nibs or other topping like dried cranberries and orange peels

  • 1 tbsp ground Earl Gray tea, or to taste

Directions

  • Preheat the oven to 350°F. Prep cookie sheets with a baking mat, parchment paper, or lightly grease.
  • In a bowl mix flour, salt and ground tea.
  • In a separate bowl, by hand or with a mixer, cream butter and sugar.
  • Add flour mixture to the butter sugar mixture and mix until well combined.
  • Chill for 30 minutes to 2 hours.
  • Roll out the dough between parchment paper and stamp cookie shapes.
  • Sprinkle and press lightly cocoa nibs or other toppings if using.
  • Transfer the cookies to the prepared cookie sheet and bake 350℉ for 17 minutes.
  • Let cookies cool completely

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By Ellie Markovitch
storycooking.com
IG @EllieMarkovitch
Facebook @storycookingmedia