Earl Grey Tea Cookies
Prep Time: 15 minutes
Cook Time: 12 minutes
Chill Time: 1 hour
Total Time: 1 hour 27 minutes
Servings: 24
Ingredients:
2 3/4 cup all-purpose flour
2 tablespoons Earl Grey tea leaves (approx 8 tea bags)
1/2 teaspoon baking powder
1/4 teaspoon kosher salt
1 cup unsalted butter at room temperature, s, 2 sticks
3/4 cup white sugar
1 large egg
2 teaspoons grated orange zest
Directions:
Whisk together the 2 3/4 cups all-purpose flour, 2 tablespoons Earl Grey tea leaves,1/2 teaspoon baking powder, and 1/4 teaspoon kosher salt in a bowl, and set aside.
In a food processor, blitz the 1 cup of unsalted butter and 3/4 cup white sugar until smooth. Add the 1 large egg and 2 teaspoons grated orange zest and pulse to just combine.
Add the flour mixture and pulse to combine.
Transfer the mixture to a lightly floured surface and roll into two logs, about 2 inches in diameter.
Wrap the logs in plastic wrap, and chill for at least an hour.
Heat the oven to 350°F. Line cookie sheets with parchment paper, OR use a baking stone.
Slice the cookies 1/8 inch thick and place on the cookie sheet, spacing them about an inch apart.
Bake 14 to 16 minutes - the edges should lightly brown around the edges only (don’t overbake!)
Remove from oven and let cool for 5 minutes, then transfer to a rack to cool completely.
Notes:
How to store:
After cooling completely, store in an airtight container for up to 2 weeks.
Substitutions/Additions:
If you prefer, you can use lemon zest in place of the orange.
Nutritional Facts:
Calories: 147kcal | Carbohydrates: 17g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 27mg | Sodium: 28mg | Potassium: 29mg | Fiber: 0.4g | Sugar: 6g | Vitamin A: 247IU | Vitamin C: 0.2mg | Calcium: 9mg | Iron: 1mg
Recipe courtesy of Kylee Cooks.com
