Welcome to Cookie Week on the blog! Every recipe this week will be some kind of scrumptious cookie, perfect for the holiday season!
This first one is particularly special because I made them for a charity bake sale in town. AND they’re an homage to the great Jean-Luc Picard. He was smart enough to drink Tea. Earl Grey. Hot. So why not put that tea straight into a cookie? This is really a basic sugar cookie with the addition of loose leaf tea. A day or two after they’re baked, the Bergamot flavor really comes through and pairs wonderfully with a hot cup of the very same.
They’re also nice for the holidays because you can add colored sugar on the edges! I made these red and green for the bake sale, but you could use any color you like, or even normal white sugar for a more neutral look. Enjoy these cookies! Your friends will surely like them too 🙂
Earl Grey Tea Cookies, adapted from C’est la Vegan
Makes 2 dozen cookies
- 1/2 C granulated sugar
- 1/2 C powdered sugar
- 5 bags (2 tbsp) Earl Grey tea
- 1/4 tsp sea salt
- 2 C AP flour
- 3/4 C butter, softened
- 2 tsp vanilla
- 2 tbsp milk
- colored sugar for the edges, optional
Combine sugars, salt and tea in the bowl of a food processor. Pulse so that the tea is pulverized and mixed in with the sugar. Transfer mixture to a mixing bowl and add the flour, stir to combine.
Mix in the butter, vanilla and milk. You want a dough that will stick together.
Divide the dough in half and roll each half into a 6″ log. If desired, roll the log in colored sugar (spread sugar on a flat plate and roll the dough in it – don’t worry about the ends being sugared).
Wrap the logs in plastic wrap and let sit in the fridge for at least 30 minutes.
Now, preheat the oven to 375. Line two cookie sheets with Silpat mat or parchment paper.
Slice the dough logs into 12 pieces each – they’ll be about 1/3″ thick. Place onto prepared baking sheets.
Bake at 375 for 10 minutes, flipping around and switching racks halfway through.