Today’s in Tara’s Kitchen I baked up some cookies. I initially wanted to use Irish Breakfast Tea but I did not have enough to add to the recipe so I went with Earl Grey Tea instead. Quite a different taste for sure but still so very yummy. This has a strong earl grey flavor so if you are not a fan of the tea, I would substitute another of your favorite black tea which should work well.
I of course had to use my shamrock cutters for St. Patrick’s day tomorrow but look at them… aren’t they so cute???!!??
Hope you give this recipe a try and let me know what you think.
Earl Grey Cookies with a St. Patrick’s Day spin.
Makes about 4 dozen
(Adapted from Real Simple)
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 2 tablespoons of Earl Grey tea leaves
- 1/2 tsp. kosher salt
- 6 tablespoons of unsalted butter, room temperature
- 1/2 cup sugar
- 1 egg
- 1/2 teaspoon of vanilla
In a food processor, combine together flour, baking powder, tea, and salt. Pulse until leaves are finely ground, about 6 pulses.
Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until light and fluffy, about 4 minutes. Reduce the speed to low; add egg and vanilla.
Gradually mix in dry ingredients until just combined. Wrap the dough in plastic wrap and flatten it so the dough chills evenly. Refrigerate for at least 1 hours until the dough is firm and easy to roll out.
Preheat the oven to 350 degrees F.
Lightly flour a cutting board and rolling-pin and roll out the dough to 1/8-inch thick. If the dough becomes warmer, it will become soft and difficult to roll, so make sure it is well-chilled when you roll it.
Use a small cookie cutter to cut out shapes in the dough and then transfer to silpat lined cookie sheet.
Bake the cookies, rotating sheets halfway through, until the edges are golden, 12 to 13 minutes. Let cool on sheets on wire racks. Cookies can be stored in airtight containers at room temperature up to 5 days.