Prep 15 mins
Cook 30 mins
These delicate ice-box cookies are baked with real Earl Grey tea leaves in the dough. They are crunchy and slightly sweet, with a hint of orange and sea salt. From Martha Stewart's Cookies
- 2 cups all-purpose flour
- 2 tablespoons earl grey tea (leaves, about 4 bags worth)
- 1⁄2 teaspoon coarse sea salt
- 1 cup unsalted butter
- 1⁄2 cup confectioners' sugar
- 1 tablespoon orange zest
- Whisk together flour, salt, and finely ground tea leaves in a bowl.
- Put butter (cooled to room temperature), confectioners' sugar, and orange zest in the bowl of an electric mixer fitted with a paddle attachment. Mix on medium until pale and fluffy (about 3 minutes). Reduce speed to low and gradually add in flour mixture until just combined.
- Divide dough in half. Transfer each half to a piece of parchment paper and shape into logs. Roll in parchment to 1 1/4 inches in diameter and transfer logs into paper towel tubes, to keep shape. Freeze for at least 1 hour.
- Preheat oven to 350 degrees F. Cut logs into 1/4 inch thick slices. Space 1 inch apart on baking sheets lined with parchment.
- Bake cookies, rotating sheets halfway through cooking, until edges are golden (13-15 minutes). Let cool on sheets on wire racks. Cookies can be stored in airtight containers at room temperature for up to 5 days.