Prep 15 mins
Cook 12 mins
These cookies are great for a traditional high tea.. they are so pretty and fragrant
- 2 cups all-purpose flour
- 2 tablespoons loose earl grey tea leaves
- 1⁄2 teaspoon salt
- 3⁄4 cup confectioners' sugar
- 1 teaspoon pure vanilla extract
- 1 cup butter, room temperature
- In a food processor, pulse together the flour, tea, and salt, until the tea is just spotted throughout the flour. Add the confectioners' sugar, vanilla, and butter. Pulse together just until a dough is formed. Place dough on a sheet of plastic wrap, and roll into a log, about 2 1/2-inches in diameter. Tightly twist each end of wrap, and chill in refrigerator for 30 minutes.
- Preheat oven to 375 degrees F.
- Slice the log into 1/3-inch thick disks. Place on parchment or silpat lined baking sheets, 2 inches apart (2 probably needed depending on size of sheets). Bake until the edges are just brown, about 12 minutes. Let cool on sheets for 5 minutes, then transfer to wire racks and cool to room temperature.
I was looking for something just "a little different" and certainly found it with these cookies. I didn't have any loose Earl Grey tea so I just opened 4 tea bags and added the tea to the flour in the food processor. When I first served these to my friends and told them what they were I got a few funny looks, which soon turned into pleasure as they began munching on these delicious cookies. You get just a hint of the bergamot in the cookies, a very delicate flavor. The cookies themselves are delicate and just slightly sweet, a perfect "with coffee" dessert after a heavy meal. Thanks, I love these!