Community Pick
Earl Grey Tea Cookies
"Allow an extra 30 minutes to chill the dough. From Real Simple (May 2005)"
photo by Geniale Genie
- Ready In:
- 32mins
- Ingredients:
- 8
- Serves:
-
72
ingredients
- 2 cups flour
- 1⁄2 cup sugar
- 1⁄2 cup confectioners' sugar
- 2 tablespoons earl grey tea leaves, from approximately 6 tea bags
- 1⁄2 teaspoon salt
- 1 teaspoon vanilla extract
- 1 teaspoon water
- 1 cup unsalted butter, cut into pieces (using margarine instead will make this vegan, although I think it would really change the flavor and)
directions
- Preheat oven to 375°F
- Pulse together all the dry ingredients in a food processor until the tea leaves are pulverized.
- Add vanilla, water, and butter; pulse together until a dough is formed.
- Divide the dough in half, placing each half on a sheet of plastic wrap.
- Roll each half into a 12-inch log.
- Wrap and chill for 30 minutes.
- Slice each log into 1/3 inch thick pieces.
- Place on baking sheets lined with parchment paper or foil, 2 inches apart.
- Bake until the edges are just brown, about 12 minutes.
- Let cool on sheets for 5 minutes, then transfer to wire racks.
Questions & Replies
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Reviews
-
WOW! I'm so glad to have found this recipe... it is so easy and quick!!! I switched the Earl Grey with a Pacific-Sun tea blend (I think it is a black tea mixed with citrus, roses, and other stuff). I subbed the vanilla for almond extract which was phenomenal! After baking for 10 minutes, they came out wonderfully moist with a slight crunch. I grind all the dry ingredients together and store them in an airtight jar. That way, whenever I want cookies, all I have to do, is add 1 cup of butter and 1 tsp each of extract and water (which are always at hand) for 3 cups of dry ingredients. Could make a really nice gift too. Thanks a bunch for this treasure of a recipe! -
Really yummy! I didn't have earl grey, so I used regular black tea and added the zest from one lime. They turned out really well- I gave them as a thank you gift and got an email 20 minitutes after delivering them, begging for the recipe! -Very short-bready, with a little something different. Probably good rolled in sugar prior to baking... -
These cookies are amazing!! I used a lavender Earl Grey, and didn't have white sugar so used light brown sugar, and they turned out fantastic! -
These taste great. The Earl Grey flavor is very subtle and may be overshadowed if you get the cookies too brown. I did not get 72 cookies out of this recipe, but I don't really find that surprising. -
Great cookies. I used more Earl Grey tea leaves and whizzed them up in the blender first. Introduced some folks at work to them and had interesting reactions, as such use of flavoring is unusual in everyday cooking [but not in the world of gastronomy], but most people loved them and liked the novelty.
see 28 more reviews
Tweaks
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First of all, I used green tea instead of earl grey. Secondly, I only had fine cane sugar, which is like normal granulated but slightly finer (no confectioners') so I used 1 cup of that instead of the 1/2 cup normal plus 1/2 cup confectioners'. I also had to add in 1-2 tbsp of oil as I didn't have quite a full cup of stick butter. The tea flavor was rather weak and almost like an aftertaste, but I used green tea and perhaps it's a stronger flavor with black tea. I didn't have a food processor, so I ground the tea leaves with a mortar and pestle (wasn't hard to do) and sifted together the dry ingredients, and then used forks to crumb in the cubed butter and wet ingredients, since that seemed to be the only way to incorporate it without using my hands. After it was a crumbly sand-like mixture I formed it together into a dough with my hands, which is a technique that belongs to making some other kind of dough, not sure, but it seemed to work okay here, although I'm sure a food processor would blend things more smoothly. Didn't have any trouble shaping the plastic-wrapped dough into logs and slicing out cookies - I think total there would be 48, since I portioned out half the dough and made 24 (two sheets of twelve). I had to bake my cookies for 15 minutes rather than 12 before they reached golden brown on the edges. Overall, I'd say probably avoid using green tea unless you have matcha powder. Or if you must, use a lot more green tea leaves than you think you need. Perhaps try spicing it up by adding rose petals so they could be like green tea and rose cookies?
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While I loved these delicate little cookies, I did find it was rather impossible to roll the cookie dough into a 12-inch log, and to make a descent size cookie. Mine was more like 11-1/2 inches in length, and 1-1/4 inches in width. And I ended up with 32 (1-1/4 inch) sized cookies, which I ended up rolling them in powdered sugar, as the edges and bottom of the cookies got a bit dark. Besides, I thought the cookies tasted better coated with the powdered sugar anyways. Perhaps these cookies should be baked at 350º (instead of 375º). I also wanted to mention... I did use 2 teaspoons of water, so the cookie dough wasn't too dry, and instead of using Earl Grey Tea, I used Lipton's Mango Peach White Tea, as that's what I had in my cupboard at the time when I wanted to make these cookies. The Peach Mango Tea really gave these cookies lots of flavor. I want to make these cookies again, but next time, I'm going to use Lipton's Blueberry Pomegranate White Tea; especially since I love white tea, and the two flavors I have mentioned. (By the way... both flavors of teas which I mentioned, come in a triangle-shaped tea bag, and in a yellow box which yields 18 tea bags to a box.) Vino Girl, these were might tasty cookies. I look forward to making them again. Thank you for sharing this recipe! -
Delicious! I added 1.5times the amount of butter, and another 1/2c. of flour with a bit of extra flour/sugar to get the right consistency. With the changes to the recipe it made 3 dozen cookies. I also used pumpkin chai tea instead of earl grey... amazing! The cookies has a melt-in-your-mouth texture and lots of flavour. Thanks for sharing!
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WOW! I'm so glad to have found this recipe... it is so easy and quick!!! I switched the Earl Grey with a Pacific-Sun tea blend (I think it is a black tea mixed with citrus, roses, and other stuff). I subbed the vanilla for almond extract which was phenomenal! After baking for 10 minutes, they came out wonderfully moist with a slight crunch. I grind all the dry ingredients together and store them in an airtight jar. That way, whenever I want cookies, all I have to do, is add 1 cup of butter and 1 tsp each of extract and water (which are always at hand) for 3 cups of dry ingredients. Could make a really nice gift too. Thanks a bunch for this treasure of a recipe!
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I love Earl Grey - I drink it every morning - so how could I NOT try out these cookies? And I was not disappointed. They are simple little cookies, but really delicious. I added a dusting of powdered sugar (as per suggestion) and that adds a nice punch. I'm pondering making them next time with lemon extract instead of (or in addition to) the vanilla extract. I think lemon would be a nice addition because the tea already has that bergamot citrus thing going on. I also considered a light lemon glaze drizzle. I will make them again for sure. They're great. Thank you Vino Girl!
see 4 more tweaks
RECIPE SUBMITTED BY
Vino Girl
United States
My husband and I married straight out of college in July of 1992. I work as the Assistant Manager at a wine shop which allows me to drink on the job! (OK, not that much, but it's still a fun job...) Besides helping customers choose wine they will like (and also help with food and wine pairings for their menus), I also get to help with the catering end of the business, so I get to spend a fair amount of time in the kitchen making fun appetizers and beautiful food displays. I also work part-time at the fromagerie next door. So yeah - that means I eat on the job, too. :^D
We live on several peaceful wooded acres on a cute little river in rural NE Wisconsin, with a cranky old-lady Burmese and whatever stray outdoor cats that have decided to adopt us on any given day. The cute puppy in the picture is Jake, our Elhew-bred English Pointer that we brought home on Easter weekend 2007. I've also got 2 painted turtles named Dennis and Fuzz, and a bunch of fish (koi and goldfish, along with the guppies & swordtails in the turtle tank).
I USUALLY eat and cook healthy, but I rarely pass up dessert, either. I do not eat red meat, and try to limit other animal products, too. I love to bake, although I seem to collect a lot of scone and biscotti recipes which I NEVER get around to making. I bake and eat A LOT of cookies and muffins... I almost always reduce the sugar by 1/4 and use whole wheat pastry flour for at least part of the flour. Those two changes do so much to make recipes healthier without compromising taste. I try to reduce fat whenever I can, too, but while I want to eat healthy, I still want to ENJOY what I eat!!!
I seem to give a lot of 4 and 5 star reviews here - I seem to have a pretty good sense of what I like by looking at a recipe before I try it. Thank you to anyone that tries my recipes in return, or photographs them.
Amber:
<img src="http://netnet.net/~mkburie/amber2.jpg">
........And a grown up Jake (one year old in January 2008) :) -
<img src="http://netnet.net/~mkburie/JAKE111307.JPG">
Charlotte (May 27, 1992-June 1, 2009):
<img src="http://netnet.net/~mkburie/Charlott.jpg">
Ashley: Adopted October 8, 1996 - Passed Away January 6, 2009
<img src="http://netnet.net/~mkburie/ashley2.jpg">
Mike: September 26, 1994 - March 19, 2004<img src="http://netnet.net/~mkburie/mike1997-lr.JPG">....
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