recipe adapted from: http://www.michelle-s.com/blog/2012/04/earl-grey-tea-cookies/
yield: 2 dozen
- 1 cups all-purpose flour
- 1 tablespoons finely ground english breakfast tea leaves (from about 2 bags)
- 1/2 teaspoon coarse salt
- 1/2 cup (1 stick) unsalted butter, softened
- 1/4 cup confectioners’ sugar
- 2/3-ish tablespoons finely grated orange zest
- Whisk flour, tea, and salt in a small bowl; set aside.
- Put butter, 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 minutes. Reduce speed to low; gradually mix in flour mixture until just combined.
- Divide dough in half. Transfer each half to a piece of parchment paper; shape into logs. Roll in parchment to 1 1/4 inches in diameter, pressing a ruler along edge of parchment at each turn to narrow the log and force out air. Transfer in parchment to paper towel tubes; freeze until firm, 1 hour.
- Preheat oven to 350 degrees. Cut logs into 1/4-inch-thick slices. Space 1 inch apart on baking sheets lined with parchment.
- Bake cookies, rotating sheets halfway through, until edges are golden, 13 to 15 minutes. Let cool on sheets on wire racks.