Chocolate Chip, Oatmeal Raisin and Snickerdoodle cookies are a Holiday staple in my family. No matter how many cookies we make, there never seems to be enough. And, as it gets colder, I find myself eating cookies with tea, instead of milk. The warmth of tea combined with the briskness of its flavor make a great compliment to the sweet flavor of cookies.
But, instead of drinking tea with cookies, how about baking cookies with tea as an ingredient? I first experienced this with an old Martha Stewart recipe that combines Earl Grey tea in a shortbread cookie. The slight citrus of the bergamot and the maltiness of the Black tea combine with the rich buttery shortbread to create a wonderfully sophisticated cookie.
After experimenting with this recipe, I found that our Tippy Earl Grey is an excellent Earl Grey because of the lavender it contains. The lavender, when baked, gives off an intoxicating aroma and lively flavor that most Earl Grey’s lack. But I do have to warn you, these cookies are extremely addictive. If you are going to make them I would do it before the New Year when diet season usually begins!
What you need
- 2 cups all-purpose flour
- 2 tablespoons finely ground Tippy Earl Grey tea leaves
- 1/2 teaspoon coarse salt
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup confectioners’ sugar
- 1 tablespoon finely grated orange zest
- Paper towel tubes (for the freezing process)
How to make them
- Whisk flour, tea and salt in a small bowl and set aside
- Put butter, sugar and orange zest in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 3 minutes. Reduce speed to low; gradually mix in flour mixture until just combined.
- Divide dough in half. Transfer each half to a piece of parchment paper; shape into logs. Roll in parchment to 1 1/4 inches in diameter. Transfer in parchment to paper towel tubes; freeze until firm, 1 hour.
- Preheat oven to 350 degrees Fahrenheit. Cut logs into 1/4-inch-thick slices. Space 1 inch apart on baking sheets lined with parchment.
- Bake cookies, rotating sheets halfway through, until edges are golden, 13 to 15 minutes. Let cool on sheets on wire racks.
If you are looking to add a little flair to your cookies this year, these Earl Grey Tea Cookies are perfect. Rich and buttery with a touch of citrus, these cookies will be the hit of this Holiday Season!
* Recipe courtesy of Martha Stewart