May 8th, 2009
Donâ€™t let straggling April showers deter you from reveling in spring â€“ create your own May flowers with Earl Grey Tea Cookies. These simple yet uniquely tinged cookies will become a favorite whether or not youâ€™re a tea totaler.
â€¢Â Â Â 2 cups flour
â€¢Â Â Â Â½ cup sugar
â€¢Â Â Â Â½ cup confectionersâ€™ sugar
â€¢Â Â Â 2 tablespoons Earl Grey tea leaves (six tea bags)
â€¢Â Â Â Â½ teaspoon salt
â€¢Â Â Â 1 teaspoon vanilla extract
â€¢Â Â Â 1 teaspoon water
â€¢Â Â Â 1 cup unsalted butter, in pieces
â€¢Â Â Â Preheat oven to 375Â°
â€¢Â Â Â Combine all dry ingredients in a food processor until tea leaves become pulverized
â€¢Â Â Â Add vanilla, water and butter and mix until dough is formed
â€¢Â Â Â Divide the dough in half, placing each half on plastic wrap
â€¢Â Â Â Roll each half into 12 inch logs (add a little water if your dough is too crumbly)
â€¢Â Â Â Wrap and chill for 30 minutes
â€¢Â Â Â Cut into 1/3 inch slices
â€¢Â Â Â Place the slices on baking sheets covered with parchment paper or foil, spaced about two inches apart
â€¢Â Â Â Bake until the edges begin to brown, approximately 12 minutes
â€¢Â Â Â Cool on the cookie sheet for five minutes and then move to a wire rack
*Be sure to add 30 minutes to prep time to allow dough to chill!
Though loose leaf tea leaves would be expected to have a stronger flavor, tea leaves in tea bags will best embody the distinctly aromatic essence. By replacing the butter with margarine or shortening, vegans can also enjoy! And yes, whole wheat flour works, too!