Top | Cookies, Brownies, and Bar Cookies
Earl Grey Tea Cookies
(recipe, Carrie Floyd)
When I first tasted these at a party, I knew I had to have the recipe. One or two of these alongside a cup of strong, honey-sweetened tea makes a perfect afternoon pick-me-up.
We have Real Simple magazine to thank for the recipe; Martha Stewart's version is similar. The recipe is a tea-flavored version of the cookies known in French as sablés and in English as sandies.
- 2 cups all-purpose flour
- ½ cup granulated sugar
- ½ cup powdered sugar
- 2 Tbsp. Earl Grey tea leaves
- ½ tsp. salt
- 1 tsp. vanilla extract
- 1 tsp. water
- 1 cup (2 sticks) unsalted butter, cut into pieces
- Preheat the oven to 375 degrees.
- In a food processor, pulse together the dry ingredients until the tea leaves are cut into small bits. Add the vanilla, water, and butter. Pulse together until a dough begins to form.
- Press the dough into a loose ball, then divide the dough in half. Place each half on a sheet of plastic wrap and roll into a log, about 2 inches in diameter. Wrap tightly and chill for 30 minutes.
- Slice each log into circles ⅓-inch thick. Place the circles 2 inches apart (they will spread while baking) on baking sheets lined with parchment paper, aluminum foil, or silicone baking mats.
- Bake until the edges are just brown, about 10 to 12 minutes. Let cool on the sheets for 5 minutes, then transfer to wire racks to finish cooling.