darjeeling shortbread cookies

 

 

 

 

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recipe adapted from: http://www.michelle-s.com/blog/2012/04/earl-grey-tea-cookies/

yield: 4 dozen
ingredients:
  • 2 cups all-purpose flour
  • 2 tablespoons finely ground english breakfast tea leaves (from about 4 bags)
  • 1 teaspoon coarse salt
  • 1 cup (2 sticks) unsalted butter, softened
  • 1/2 cup confectioners’ sugar
  • 2 or 3-ish tablespoons finely grated orange zest (from about 2 oranges)
  • juice of one orange, or as much as needed to pull together dough
  1. whisk flour, tea, and salt in a small bowl; set aside.
  2. 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. slowly add freshly squeezed orange juice to bowl until dough holds together
  3. divide dough in half or thirds. transfer each portion to a piece of plastic wrap; shape into logs about 1 1/4 inch wide. freeze tubes until firm, about 30 minutes to 1 hour.
  4. preheat oven to 350 degrees. cut logs into 1/4-inch-thick slices. space 1/2 inch apart on baking sheets lined with parchment paper or foil.
  5. bake cookies, rotating sheets halfway through, until edges are golden, 13 to 15 minutes. let cool on sheets on wire racks.

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