Saturday, January 23, 2010

Earl Grey Tea Cookies

So Martha Stewart strikes again! Like I said in an earlier post, I have been inspired by the Martha Stewart cup cake, and cookie books and just had to try this recipe out. If for anyone, for my mom. You see, my mom drinks a cup of tea every morning with breakfast, and more times than not I think it's Earl Grey. So when flipping through this cookbook and spotted these, I just knew that I had to make them for her. She LOVES them! I was not so much a fan, but they are pretty tasty. To get the Earl Grey tea for this recipe, I took the kids early one Saturday morning to our local indoor farmer's market. I love it there. There is a booth that sells all kinds of spices, and another across the aisle that sells all kinds of loose tea. There I was able to buy loose decaf Earl Grey. It smells wonderful! And if you noticed the picture above looks way better than pictures in the past, well it's because my dear sweet artistic hubby took it, and is now in charge of all my pictures. So without further ado, here is the recipe.

2 cups all-purpose flour
2 tbsp. finely ground Earl Grey tea leaves (from about 4 bags)
*I ground mine even finer in my coffee grinder.
1/2 tsp. course salt
1 cup (2 sticks) unsalted butter, room temp
1/2 cup confectioner's sugar
1 tbsp. finely grated orange zest

1. Whisk together flour, tea, and salt in a bowl.
2. Put butter, confectioner's sugar, and orange zest in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 3 min. Reduce speed to low; gradually mix in flour mixture until just combined.
3. Divide dough in half. Transfer each half to a piece of parchment paper; shape into logs. Roll in parchment to 1 1/4" in diameter, pressing a ruler along the edge of parchment at each turn to narrow the log and force out air. Transfer the parchment rolls to paper towel tubes; freeze until firm, 1 hour.
4. Preheat oven to 350. Cut logs into 1/4" thick slices. Space 1" apart on cookie sheets lined with parchment paper.
5. Bake cookies, rotating sheets halfway through, until edges are golden, 13-15 min. Let cool on sheets on wire racks. Cookies can be stored in airtight containers at room temp up to 5 days.


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