Shortbread Cookies with Earl Gray & Cacao Nibs

Shortbread Cookies with Earl Gray & Cacao Nibs

Recipe by Ellie Markovitch
Course: Dessert, Snack


Cooking time



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.


  • 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


  • 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
IG @EllieMarkovitch
Facebook @storycookingmedia