Recipe: Earl Grey Tea Cookies
Posted by
Brittney Murray
Thursday, April 14, 2011
8:31 AM
It's been a while since I posted something pertaining to tea, and in my opinion, that's a shame. I'm from the South, so most Southerners are used to good tea, although it's usually iced and sweet. I'm not opposed to sweet tea, but I encourage my readers to branch out a little in the realm of tea. Truth be told, I didn't fall in love with hot tea until my trip to Ireland in 2005.
A few months back, I went to visit a good friend who is as equally addicted to coffee as I am, and that's when I was introduced to Earl Grey tea cookies. First of all, doesn't that cause the brow to furrow in confusion right there? Stick with me here because these cookies are fantastic and great to have not only with tea, but coffee as well. Remember, I enjoy things that can pull double duty. If you don't have Earl Grey tea? No problem, use this recipe with any other tea that you may have. I've discovered that chamomile is a wonderful substitution for this recipe.
Yield: 2 Dozen
- 1 cup all purpose flour
- 1/4 cup sugar
- 1/4 cup confectioners' sugar
- 1 tablespoon Earl Grey tea leaves (use the ones in tea bags, not loose leaf)
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla
- 1 teaspoon water
- 1/2 cup unsalted butter
Preheat oven to 375°F. Pulse together all the dry ingredients in a food processor until the tea leaves are pulverized.
Add vanilla, water, and butter. Pulse together until a dough is formed. Form the dough into a log onto a piece of wax or parchment paper. Wrap the paper around and roll the log smooth. Freeze now, or chill for at least 30 minutes.
When chilled, slice the log into 1/3 inch thick pieces. Place on baking sheets and bake until the edges are just brown, about 12 minutes. Let cool on sheets for 5 minutes, then transfer to wire racks.
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