Earl Grey Tea Cookies
I found the recipe for these Earl Grey Tea Cookies back in 2009, and I came across it again over the weekend while trying to figure out what I wanted to make for my book club meeting. They seemed like the perfect treat – especially since the book that we read was by a British author and took place in England. And let’s be honest, you never have to twist my arm to try out a new cookie recipe!
I was really excited to make these because I love Earl Grey Tea, but I had no idea how it would taste in cookie form. I’m happy to say that these were really tasty. They’re kind of like a shortbread or butter cookie, with just a hint of Bergamot flavor from the tea.
I made a couple of adjustments to the original recipe, and while these are fantastic as is, I want to keep experimenting to see if I can get just a bit more Earl Grey flavor in there without it being too overpowering. (But that might just be because I’m an Earl Grey junkie… I think most people will like these best as is.)
These are so easy to make since you do all the mixing in a food processor. You could also make these ahead of time since you have to chill the dough anyway. They’d be a great addition to a Spring afternoon tea or an Easter brunch. I know I’ll definitely be baking these again!
Earl Grey Tea Cookies
adapted from New York in Green
2 cups unbleached organic all-purpose flour
1/2 cup granulated sugar
1/2 cup powdered sugar
1/4 teaspoon salt
2 tablespoons Early Grey tea (from about 4-5 bags)
6 ounces non-dairy margarine
2 teaspoons vanilla extract
1 tablespoon vanilla soy milk, or other non-dairy milk
vanilla sugar, for the cookie edges (optional)
In the bowl of a food processor, combine the sugars, salt and tea and pulse until the tea is pulverized. Add the flour, and pulse again until everything is evenly mixed.
Add the margarine, vanilla and soy milk, and pulse again until a dough starts to form. Dump it out into a bowl, and knead just until everything comes together and the loose bits of flour are incorporated.
Divide the dough in half, and roll each half into a log about 12-inches long. (Mine were a bit shorter because I wanted my cookies to be a little bigger). Wrap the dough logs in plastic or parchment, and put them in the fridge to chill for at least 30 minutes. Heat the oven to 375 degrees F.
Remove the dough from the fridge, and cut slices that are about 1/3″ thick. (See Notes). Place them on a parchment-lined cookie sheet and bake for about 10 – 12 minutes, or until the centers are set, rotating the trays halfway through the cooking time. Let them sit on the trays for at least 10 minutes to cool, and then transfer them to cooling racks.
Notes: I rolled the edges of my dough logs in some vanilla sugar before cutting them. It didn’t show up that much on the finished cookies, but it added a nice extra bit of vanilla flavor. You could also use turbinado sugar if you’d prefer, but it’s totally optional.