Earl Grey Shortbread

Earl Grey Shortbread


1 cup Dierbergs butter, softened
½ cup Dierbergs sugar
3 tablespoons Dierbergs milk (divided)
2 teaspoons Earl Grey tea leaves
2 cups Dierbergs flour
¼ teaspoon salt
1 cup Dierbergs powdered sugar


In large mixer bowl, beat butter, sugar, 1 tablespoon of the milk, and tea leaves at medium speed until light and fluffy. Add flour and salt; beat at low speed just until combined. Spread dough in 9-inch square cake pan that has been lined with foil extending about 1 inch above sides of pan. Bake in 350°F. oven until edges are light golden brown, about 35 minutes. Cool in pan on wire rack 10 minutes.

Use edges of foil to lift shortbread from pan onto cutting board. Cut into 16 squares. In small bowl, whisk together powdered sugar and remaining 2 tablespoons milk until smooth. Drizzle over cooled shortbread. Store in airtight containers.

Servings: 16
Serving Size: Per square

Per Serving
Calories: 214
Cholesterol: 31 mg
Fat: 12 g
Sodium: 40 mg
Carbohydrates: 26 g
Protein: 2 g
Fiber: <1 g