Prep 1 hr 30 mins
Cook 12 mins
Entered for safe-keeping, from Carrie Vasios Mullins, editor of "Serious Eats: Sweets" blog. Whole tea leaves are more potent than brewed tea. These are crisp, great for dunking. Earl Grey's light citrus flavor with vanilla notes hits the spot. The dough is easy to roll out, so you can use any cookie cutter you have, including those with small or sharp accents. More at: http://sweets.seriouseats.com/2014/03/cookie-monster-earl-grey-tea-cookies.html
- 1 1⁄2 cups all-purpose flour
- 1⁄2 teaspoon baking powder
- 1⁄2 teaspoon salt
- 1 tablespoon earl grey tea leaves
- 6 tablespoons unsalted butter, at room temperature
- 1⁄2 cup sugar
- 1⁄2 teaspoon pure vanilla extract
- 1 egg
- In the bowl of a food processor, combine flour, baking powder, salt and tea leaves. Pulse until tea leaves are finely ground, about 6 pulses.
- In the bowl of a stand mixer fitted with a paddle attachment, beat together butter and sugar until fluffy, about 4 minutes.
- To mixer, beat in vanilla, followed by egg.
- Add dry ingredients to mixer bowl and mix just until dough comes together.
- Wrap dough in plastic wrap and chill in refrigerator for 1 hour.
- Adjust oven racks to upper and lower middle positions and preheat oven to 350°F Line 2 baking sheets with parchment paper.
- Lightly flour a clean work surface. Roll dough out to 1/8-inch thickness. Cut out cookies with cutter of choice, then transfer to prepared baking sheet.
- Bake until cookies are just golden at the edges, about 12 minutes.
- Let cool 5 minutes on sheet, then transfer to a wire rack to finish cooling.