Earl Grey Tea Cookies

by tina

These butter cookies are a great complement with tea or coffee!  I found this recipe and semi-followed it. Tweaked it a little, to my liking.

Ingredients:

  • 1 cup unbleached all purpose flour
  • 1/8 – 1/4 cup brown sugar* (I use Trader Joe’s organic brown sugar)
  • 1/8 – 1/4 cup confectioner’s sugar*
  • 1/4 teaspoon salt
  • 1 1/2 tablespoon earl grey tea, food processed (or 3 Tazo earl grey tea bags ripped open)
  • 1/2 cup good quality unsalted butter
  • 1/2 teaspoon pure vanilla extract
  • 1 teaspoon water

(yields 2 dozen cookies)

*The brown sugar to confectioner’s sugar ratio is 1:1. I use a little more than 1/8 and a little less than 1/4 cup for the brown and confectioner’s sugar. I came about this odd amount because when I made it the first time with 1/4 cup, I found it a little too sweet for my liking. Then I made it with 1/8 cup and it wasn’t quite sweet enough.

In a medium mixing bowl, mix the dry ingredients (flour, sugars, salt, tea) together with a spatula. Make sure to smooth out any sugar clumps and mix evenly.

Mix all the wet ingredients (butter, vanilla extract, water) in the stand mixer’s mixing bowl. (level 2/3)

Add the dry ingredients to the wet.

Mix at low speed (level 1/2) for a few minutes.

Then turn it up to low medium (level 2/3) for a couple of minutes. Stop occasionally to make sure everything stuck at the bottom and on the spatula is mixed in. Once it looks like the picture below, you can stop.

Use your hand and press all the little clumps together to form a mound.

Take it out of the mixing bowl and mold it into a packed rectangular log. Feel free to slap/pound it a little to pack it together well.

Once molded into shape, use saran wrap to completely cover the log and smooth out the surfaces. Place this in the freezer for 40 mins.
Freezing the log solidifies it and makes it easier to hold its cookie shape when it is sliced later.

Preheat the oven to 375F.
Slice cross section pieces that are about 1/3 inch thick.

Place the slices on a silpat on a cookie sheet.

Bake for 8-10 mins or until the bottom edges are light brown. Let it cool for 5 mins.

Remove the cookies from the silpat and place them on a cooling rack for 20 mins.

They’re now ready to be enjoyed–They’re so addicting.

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5 Comments to “Earl Grey Tea Cookies”

  1. These look wonderful! I love unusual cookies. I’m bookmarking so I can make these at some point!

  2. I was gonna make these cookies cuz I was craving them but then I saw how much caffeine is in earl grey and decided against it. Damn it…I want some..

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