Recipe by Vino Girl
Allow an extra 30 minutes to chill the dough. From Real Simple (May 2005)
Top Review by Geniale Genie
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!
- 2 cups flour
- 1⁄2 cup sugar
- 1⁄2 cup confectioners' sugar
- 2 tablespoons earl grey tea leaves, from approximately 6 tea bags
- 1⁄2 teaspoon salt
- 1 teaspoon vanilla extract
- 1 teaspoon water
- 1 cup unsalted butter, cut into pieces (using margarine instead will make this vegan, although I think it would really change the flavor and)
Directions See How It's Made
- 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.
- Divide the dough in half, placing each half on a sheet of plastic wrap.
- Roll each half into a 12-inch log.
- Wrap and chill for 30 minutes.
- Slice each log into 1/3 inch thick pieces.
- Place on baking sheets lined with parchment paper or foil, 2 inches apart.
- Bake until the edges are just brown, about 12 minutes.
- Let cool on sheets for 5 minutes, then transfer to wire racks.