Yay Saturday!!! Happy 13 days until Christmas! We’re about half way there. Today I baked my first dessert with tea leaves and a first for using a Martha Stewart recipe. I chose her recipe because it called for orange zest. Others suggested using pure vanilla extract. I think orange zest is the way to go!
I obviously decided to drink Bigelow Earl Grey tea with my Earl Grey Tea Cookies. I’m not big on this tea but it really enhanced the cookies and made both taste better together. Even though my husband severely disapproved of these cookies, I used his Mikasa tea cup to enjoy it in 🤪
Earl Grey Tea Cookies:
2 cups all-purpose flour
1-2 tablespoons finely ground Earl Grey Tea leaves (from about 4 bags)
1/2 teaspoon coarse salt
1 cup (2 sticks) unsalted butter, softened
1/2 cup confectioner’s sugar
1 tablespoon finely grated orange zest
1. Whisk flour, tea, and salt in small bowl; set aside.
2. Mix butter, sugar and orange zest with electric mixer on medium speed until fluffy, about 3 minutes. Reduce to low and gradually mix in flour mixture.
3. Divide dough in half. Put onto parchment or wax paper; shaping into long rolls. Freeze until firm; about an hour.
4. Preheat oven to 350 degrees. Cut logs into 1/4 inch thick slices. Space 1 inch apart on baking sheets lined with parchment paper or aluminum foil with cooking spray.
5. Bake cookies about 13-15 minutes, rotating sheet halfway through. Let cool on wire rack.
Rory, Tea & Me 