I drink a lot of tea, and my favorite variety is Earl Grey. I like the citrus notes in it and drink it a few times a day. These Earl Grey tea cookies make what I originally thought to be a lot but they are so good that you really can’t eat less than three in a row. If you half the recipe they make just the right amount. Don’t worry though, they are small. If you like shortbread with a little bit of a bite you will love these like I do. These are truly my new favorite cookie.
- 2 cups all-purpose flour
- 2 tablespoons finely ground Earl Grey tea leaves (from about 4 bags)
- ½ teaspoon coarse salt
- 1 cup (2 sticks) unsalted butter, softened
- ½ cup confectioners' sugar
- 1 tablespoon finely grated orange zest
- Whisk flour, tea, and salt in a small bowl; set aside.
- Put butter, sugar, and orange zest in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 3 minutes. Reduce speed to low; gradually mix in flour mixture until just combined.
- Divide dough in half. Transfer each half to a piece of parchment paper; shape into logs. Roll in parchment to 1¼ inches in diameter, pressing a ruler along edge of parchment at each turn to narrow the log and force out air. Transfer in parchment to paper towel tubes; freeze until firm, 1 hour.
- Preheat oven to 350 degrees. Cut logs into ¼-inch-thick slices. Space 1 inch apart on baking sheets lined with parchment.
- Bake cookies, rotating sheets halfway through, until edges are golden, 13 to 15 minutes. Let cool on sheets on wire racks.
** Recipe via: Martha Stewart Living ** Photo by me