Mary Agnes Martin

Earl Grey Tea Cookies

Desserts
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Mary Agnes Martin
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Published

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.

Ingredients

Structured rows stay easy to scan and print.

  • 2 cups all-purpose flour, plus more for dusting
  • 2 tablespoons finely ground Earl Grey tea leaves, about 8 tea bags
  • 1/2 teaspoon salt
  • 2 sticks (8 ounces) unsalted butter, softened
  • 1/2 cup confectioners' sugar
  • 1 tablespoon finely grated orange zest

Directions

Ordered steps keep the recipe easy to follow.

  1. Whisk together the flour, tea, and salt in a small bowl; set aside.
  2. Beat the butter, confectioners' sugar, and orange zest on medium speed until pale and fluffy, about 3 minutes.
  3. Reduce speed to low and gradually mix in the flour mixture until just combined.
  4. 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.
  5. Wrap and chill for 1 hour.
  6. Preheat oven to 350°F. Cut logs into 1/4-inch-thick slices and place 1 inch apart on parchment-lined baking sheets.
  7. Bake until edges turn golden, about 13 to 15 minutes. Cool on wire racks.