Earl Grey Tea Cookies

Earl grey tea is a type of black tea that is scented with the oil from a bergamot orange, adding a light citrus flavor to the deep smooth tea.  When consumed as a beverage, it pairs quite deliciously with shortbread or other tea cookies.  However, as someone who frequently dreams up crazy food concoctions, I enjoy baking the actual tea leaves right into the cookie itself.  Crazy, I know.  As it turns out their delicate flavor and light texture makes them incredibly addicting.  So addicting in fact that I often have to give half of them away before I devour the whole pan as they come out of the oven.  These Earl Grey Tea Cookies are great to enjoy with a cup of tea or packaged as a gift.

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1 cup flour

1 1/2 tbs earl grey tea – bagged tea ripped open works great

1/4 cup sugar

1/4 cup powdered sugar

1/2 tsp salt

1 tsp water

1 tsp vanilla extract

1/2 cup cold butter

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Start by putting all the dry ingredients in a food processor to finely chop the tea leaves.

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Next, add in the water, vanilla, and cubed cold butter.  Pulse until a dough forms.

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How simple could making cookie dough get?  Roll the dough into a log and wrap in wax paper.  Chill in the fridge for at least 30 minutes.  It can also be frozen at this point to make the cookies later.

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Flour your work surface well and roll out the dough until about 1/4 inch thick.  Cut out the cookies with a floured cookie cutter, drinking glass, or I use a ravioli press.  Reuse the scraps to make more cookies.  If the dough gets too soft, wrap it back up in the wax paper and place in the fridge until firm.

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Place the cookies on a baking sheet and bake at 375 for about 12 minutes, or until edges are just brown.  Let them cool on the baking sheet for 5 minutes and then transfer to a cooling rack.

Pour yourself a cup of earl grey tea and enjoy this sweet buttery tea cookie!

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