What’s better than a fresh cup of tea? How about pairing a nice cup of tea with cookies made out of tea? We’re toeing the fine line between “meta” and “mouthwatering” with this recipe, so it’s definitely worth a shot.
Truth be told, this is more of a technique than an actual, legit recipe. So long as you have the all-important kitchen accessory—a food processor—you are pretty set to blend all kinds of tea into your next batch of cookies whenever the mood strikes. For me, that meant citrusy Earl Grey, one of my favorite black tea blends; it sounds stogy and it’s a “safe” tea choice, sure, but the flavor perks up in these cookies to a delightful brightness.
But I am serious: go with your gut, or whatever extra loose-leaf or even bagged teas you have lying around the house. Do you have a big stash of English Breakfast hiding out in your cupboard? Or some black currant tea that’s kind of listlessly yearning to be put to good use? Blend them up in the food processor and add them to this basic sugar cookie recipe and give these tealeaves a new (delicious) lease on life!
Earl Grey Tea Cookies
1 and 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 tablespoon Earl Grey tea leaves
6 tablespoons unsalted butter, at room temperature
1/2 cup sugar
1/2 teaspoon vanilla
In the bowl of a food processor, combine flour, baking powder, salt, and tea leaves. Pulse until tea leaves are finely ground, about 6-7 pulses.
NOTE: If you have a teeny tiny food processor, you don’t have to dump all your dry ingredients into the food processor bowl. Since our food processor is on the smaller side, I just added the tea leaves with 1/2 cups all-purpose flour, pulsed into incorporated, and then combined this smaller batch of tea-flour to the rest of the dry ingredients in a separate bowl.
Next, with an electric mixer (of some sort) beat together butter and sugar until light and fluffy, about 4 minutes. Beat in vanilla, followed by the egg. Now, add dry ingredients to the wet, and mix just until the dough comes together. Then, wrap the dough in plastic wrap and—this is the hard part—chill for 1 hour.
Meanwhile, preheat your oven to 350 degrees and line two baking sheets with parchment paper.
To get the “heart” shape in the above picture, I rolled out small portions of the dough into balls, then pinched the ends to form the heart shape. OR you can lightly flour a clean work surface, roll out the dough, and cut with cookie cutters, or a trusty, lightly floured glass.
Bake until cookies are golden brown at the edges, about 12 minutes. Let them cool for 5 minutes then transfer to a wire rack to finish cooling or nibble on them right away.
Post and Photo by Angeli Rafer. Recipe based on Serious Eats.