Earl Grey Tea Cookies
- Contributor
- Mary Agnes Martin
- Images
- 0
- Status
- Published
Ingredients
Structured rows stay easy to scan and print.
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2 cups all-purpose flour, plus more for dusting
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2 tablespoons finely ground Earl Grey tea leaves, about 8 tea bags
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1/2 teaspoon salt
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2 sticks (8 ounces) unsalted butter, softened
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1/2 cup confectioners' sugar
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1 tablespoon finely grated orange zest
Directions
Ordered steps keep the recipe easy to follow.
- Whisk together the flour, tea, and salt in a small bowl; set aside.
- Beat the butter, confectioners' sugar, and orange zest on medium speed until pale and fluffy, about 3 minutes.
- Reduce speed to low and gradually mix in the flour mixture until just combined.
- Divide dough in half. Transfer each half to parchment paper and shape into logs about 1 1/4 inches in diameter, pressing with a ruler to square the sides.
- Wrap and chill for 1 hour.
- Preheat oven to 350°F. Cut logs into 1/4-inch-thick slices and place 1 inch apart on parchment-lined baking sheets.
- Bake until edges turn golden, about 13 to 15 minutes. Cool on wire racks.
Description
Whisk together the flour, tea, and salt in a small bowl; set aside.
Beat the butter, confectioners' sugar, and orange zest on medium speed until pale and fluffy, about 3 minutes.
Reduce speed to low and gradually mix in the flour mixture until just combined.
Divide dough in half. Transfer each half to parchment paper and shape into logs about 1 1/4 inches in diameter, pressing with a ruler to square the sides.
Wrap and chill for 1 hour.
Preheat oven to 350°F. Cut logs into 1/4-inch-thick slices and place 1 inch apart on parchment-lined baking sheets.
Bake until edges turn golden, about 13 to 15 minutes. Cool on wire racks.
Source Note
Original page 52. Contributed by Mary Agnes Santoroski.