In a word, butter. It is all about the butter. Except for the part that is all about the tea. And lucky me, I have a great brother-in-law who sent me some fantastic Earl Grey tea from his favorite London tea-ery Fortnum & Mason. Knowing I had great tea, I went in search of a great tea recipe.
I am known to make a delicious Early Grey chocolate cake with Earl Grey infused whipped cream every now and again, but I was looking for something more delicate to show off the tea. I was sure I had found it when I came across this recipe from the Kitchn for Earl Grey Tea Cookies. As I read through the recipe they made a note that, "One would think that expensive loose leaf tea would be best in this recipe. But I've actually gotten the best flavor with tea from cheap bags that I've ripped open. I think the leaves are more fine and flaky." So in the end, I opted for the mid grade tea for the cookies and the new top shelf stuff for the tea itself, because Earl Grey tea cookies are in fact delicious when served with Earl Grey tea.
These cookies are an easy icebox cookie, meaning you mix up a quick dough (in the food processor), chill it (in the icebox/fridge), slice it, and bake it. I doubled the recipe so I could freeze half of it in case I ever need a quick and easy dessert or mid day nosh.
The whole house smells wonderful as these bake. The cookies have a solid hit of the tea aroma and taste and are buttery and delicious when warm out of the oven. The great thing about this type of cookie is that it is really an excuse to bake butter. Sure there is a touch of sugar and the tea, but then just enough flour to hold the butter together while it bakes. The end result is crispy on the edges, softer inside, and melty buttery yumminess.
They are easy and delicous. Make them right now. Why are you still reading? I just told you to bake right now!
Earl Grey Tea Cookies
makes 2 dozen - from theKitchn
1 cup all purpose flour
1/4 cup sugar
1/4 cup confectioners' sugar
1 tablespoon Earl Grey tea leaves
1/4 teaspoon salt
1/2 teaspoon vanilla
1 teaspoon water
1/2 cup unsalted butter
Preheat oven to 375°F. Pulse together all the dry ingredients in a food processor until the tea leaves are pulverized.
Add vanilla, water, and butter. Pulse together until a dough is formed. Form the dough into a log onto a piece of wax or parchment paper. Wrap the paper around and roll the log smooth. Freeze now, or chill for at least 30 minutes.
When chilled, slice the log into 1/3 inch thick pieces. Place on baking sheets and bake until the edges are just brown, about 12 minutes. Let cool on sheets for 5 minutes, then transfer to wire racks.