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Earl Grey Tea Cookies

November 29, 2012

I have notebooks that are overflowing with recipes that I’ve clipped from magazines or printed from my favorite websites throughout the years. Last weekend I went through all the recipes and threw a lot of them away–some were dated 2003 and I have never made them, so it’s probably safe to say I never will. I did come across a lot of recipes that I had forgotten about, like these (clipped from a 2005 Real Simple) Earl Gray Tea Cookies. If you’re a tea lover, like me, these are the cookies for you.


2 cups flour

½ cup sugar

½ cup confectioners’ sugar

2 tbsp Earl Gray tea leaves (about 6 bags)

½ tsp salt

1 tsp vanilla

1 cup unsalted butter, diced (regular salted butter works fine too, just don’t add the ½ tsp salt in addition)

Oven to 375°. Using your food processor, pulse all the dry ingredients together until the tea leaves are pulverized. Add the vanilla, 1 tsp water and butter. Continue to pulse until the dough is formed into ball. Remove the ball from the food processor and divide in half. Place each half on a piece of plastic wrap and roll into a log, about 2 inches in diameter. Wrap it tightly and chill for about 30 minutes. Once the dough is chilled, slice each log into disks, about 1/3 inch thick. Bake for about 12 minutes, or until the edges are just brown. Let cool on baking sheets for a few minutes, then transfer cookies to a wire rack.

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