recipe adapted from: http://www.michelle-s.com/blog/2012/04/earl-grey-tea-cookies/
yield: 4 dozen
- 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
- 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. slowly add freshly squeezed orange juice to bowl until dough holds together
- 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.
- 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.
- bake cookies, rotating sheets halfway through, until edges are golden, 13 to 15 minutes. let cool on sheets on wire racks.