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.
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
Start by putting all the dry ingredients in a food processor to finely chop the tea leaves.
Next, add in the water, vanilla, and cubed cold butter. Pulse until a dough forms.
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.
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.
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!