I was never a big tea drinker up until this Christmas when I discovered and fell in love with the fresh citrus aroma of Earl Grey. I actually made these cookies about a year ago but I still remember the wonderful citrus and buttery flavour from these cookies.
This weekend I suddenly thought about how wonderful these cookies would taste with my warm cup of Earl Grey tea! So I quickly found the recipe again and got busy in the kitchen. I love how this recipe requires very little ingredients and so quick to make.
The recipe I used is from Martha Stewart. However I’ve seen other recipes on the web that has slightly different proportion of ingredients (ie. vanilla extract, more sugar). I would love to experiment with different earl grey recipes in the future – not just cookies, apparently you can make cupcakes with them too!
Earl Grey Tea Cookies (Recipe from Martha Stewart)
2 cups all-purpose flour, plus more for dusting
2 tablespoons finely ground Earl Grey tea leaves, (from about 8 bags)
1/2 teaspoon salt
2 (8 ounce) sticks unsalted butter, softened
1/2 cup confectioner’s sugar
1 tablespoon finely grated orange zest
- Whisk together flour, tea, and salt in a small bowl; set aside.
- Put butter, sugar, and zest in the bowl of an electric mixer. Mix on medium speed until pale and fluffy, about 3 minutes. Reduce speed to low; slowly 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 1 1/4 inches in diameter, pressing a ruler along edge of parchment at each turn to narrow log and force out air. Transfer in parchment to paper-towel tubes; freeze 1 hour.
- Preheat oven to 350 degrees. Cut logs into 1/4-inch-thick slices. Space 1 inch apart on parchment-lined baking sheets.
- Bake until edges turn golden, 13 to 15 minutes. Let cool on sheets on wire racks.