This recipe is directly from the fantastic cookbook Cookies by the unstoppable Martha Stewart. These adorable little tea cookies come together in a breeze and have a lovely, tender texture. The ground earl grey tea leaves in the batter lend the cookies a delightfully smokey, earthy flavor, balanced by the bright hint of orange zest.
I’m almost at the finish line of my one-month Instagram cookie marathon! #MyXmasCookies will come to a close on December 31st. So hurry up and check out my gallery on Instagram, and post your own cookies with the hashtag #MyXmasCookies for a chance to be featured on my profile.
Earl Grey Tea Cookies
- 2 cups (260 g) all-purpose flour, plus more for dusting
- 2 tablespoons finely ground Earl Grey tea leaves, (from about 8 bags)
- 1/2 teaspoon salt
- 2 sticks (230 g) unsalted butter, softened
- 1/2 cup (60 g) confectioner’s sugar
- 1 tablespoon finely grated orange zest
Whisk together flour, tea, and salt in a small bowl; set aside. Put butter, sugar, and zest in the bowl of an electric mixer. Mix on medium speed until pale and fluffy, about 3 minutes. Reduce speed to low; slowly 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, pressing a ruler along edge of parchment at each turn to narrow log and force out air. Transfer in parchment to paper-towel tubes; freeze 1 hour.
Preheat oven to 350°F (180°C). Cut logs into 1/4-inch-thick slices. Space 1 inch apart on parchment-lined baking sheets. Bake until edges turn golden, 13 to 15 minutes. Let cool on sheets on wire racks.