WOW! I'm so glad to have found this recipe... it is so easy and quick!!! I switched the Earl Grey with a Pacific-Sun tea blend (I think it is a black tea mixed with citrus, roses, and other stuff). I subbed the vanilla for almond extract which was phenomenal! After baking for 10 minutes, they came out wonderfully moist with a slight crunch. I grind all the dry ingredients together and store them in an airtight jar. That way, whenever I want cookies, all I have to do, is add 1 cup of butter and 1 tsp each of extract and water (which are always at hand) for 3 cups of dry ingredients. Could make a really nice gift too. Thanks a bunch for this treasure of a recipe!
Really yummy! I didn't have earl grey, so I used regular black tea and added the zest from one lime. They turned out really well- I gave them as a thank you gift and got an email 20 minitutes after delivering them, begging for the recipe! -Very short-bready, with a little something different. Probably good rolled in sugar prior to baking...
These cookies are amazing!! I used a lavender Earl Grey, and didn't have white sugar so used light brown sugar, and they turned out fantastic!
These taste great. The Earl Grey flavor is very subtle and may be overshadowed if you get the cookies too brown. I did not get 72 cookies out of this recipe, but I don't really find that surprising.
Great cookies. I used more Earl Grey tea leaves and whizzed them up in the blender first. Introduced some folks at work to them and had interesting reactions, as such use of flavoring is unusual in everyday cooking [but not in the world of gastronomy], but most people loved them and liked the novelty.
These were really hard to rate. On the one hand, they are an excellent, easy-to-make butter cookie with a delightful texture. On the other hand, they just did not have much of a pronounced Earl Grey flavor to me. Made them as an Xmas 08 gift for my BIL, though, and he and his wife seemed to really enjoy them. Might try subbing lemon peel next time, because I bet this would be phenomenal lemon cookies.
I love Earl Grey - I drink it every morning - so how could I NOT try out these cookies? And I was not disappointed. They are simple little cookies, but really delicious. I added a dusting of powdered sugar (as per suggestion) and that adds a nice punch. I'm pondering making them next time with lemon extract instead of (or in addition to) the vanilla extract. I think lemon would be a nice addition because the tea already has that bergamot citrus thing going on. I also considered a light lemon glaze drizzle. I will make them again for sure. They're great. Thank you Vino Girl!
Being a religious Earl Grey tea drinker, I had to try these cookies. They were delicious, moist with a lemony hint. The only problem I had was not reading the instructions in their entirety. I put all of the cookies on one baking sheet, when I should have used two. I ended up with one baking sheet sized cookie! However, it was easy enough to cut them into squares, and they still tasted great. Thanks for the recipe Vino Girl!!
Wafery thin and delicious. I prefer a cookie with a bit more texture; next time I'll add another 1/2 cup of flour and reduce temperatre to 350 for 15-18 minutes. As is, I used powdered sugar on top and they were a hit. :)
OH - MY - GOODNESS!!! I am not a tea drinker, by any stretch. But while planning my daughter's baby shower tea party, I was looking for interesting tea cookies that I could bake ahead of time to use as party favors. Boy, did I get lucky with this one! First off, I did not pulse the tea with all the other dry ingredients. As most reviews noted, their processors were small so I used my little Ninja and pulverized the Earl Grey loose tea that I had gotten for the shower. This worked out great! I then strained it with a mesh colander because there were some leaves that were longer and thicker than I wanted. Not many, but I didn't want to have my guests bite into any large leaves and ruin the experience. I put all the dry ingredients in my stand mixer and used my dough hook. I added the juice AND zest of one large lemon with the vanilla and cut up the butter as instructed. I then started my mixer on low and slowly added water as it was mixing. I probably used 1 tablespoon in all. As the mixture got crumbly, I set the mixer on a higher and higher speed until the dough came away from the sides. The dough was perfect to handle. I wrapped two halves in plastic wrap and then refrigerated for about 30 minutes. It was very easy to handle. I baked it at 365 degrees for 11 to 13 minutes as someone else suggested. It made 48 cookies. Buttery, lemony, deliciousness!!!!