Earl Grey Tea Cookies

Name: Earl Grey Tea Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 96 cookies, 32 serving(s)
Ingredients: 2 cups all-purpose flour; 2 tablespoons earl grey tea (leaves, about 4 bags worth); 1/2 teaspoon coarse sea salt; 1 cup unsalted butter; 1/2 cup confectioners' sugar; 1 tablespoon orange zest

Submitted by Maggie_the_spy

"These delicate ice-box cookies are baked with real Earl Grey tea leaves in the dough. They are crunchy and slightly sweet, with a hint of orange and sea salt. From Martha Stewart's Cookies"

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Ready In:: 45mins
Ingredients:: 6
Yields:: 96 cookies
Serves:: 32

ingredients

2 cups all-purpose flour
2 tablespoons earl grey tea (leaves, about 4 bags worth)
¹⁄₂ teaspoon coarse sea salt
1 cup unsalted butter
¹⁄₂ cup confectioners' sugar
1 tablespoon orange zest

directions

Whisk together flour, salt, and finely ground tea leaves in a bowl.
Put butter (cooled to room temperature), confectioners' sugar, and orange zest in the bowl of an electric mixer fitted with a paddle attachment. Mix on medium until pale and fluffy (about 3 minutes). Reduce speed to low and gradually add in flour mixture until just combined.
Divide dough in half. Transfer each half to a piece of parchment paper and shape into logs. Roll in parchment to 1 1/4 inches in diameter and transfer logs into paper towel tubes, to keep shape. Freeze for at least 1 hour.
Preheat oven to 350 degrees F. Cut logs into 1/4 inch thick slices. Space 1 inch apart on baking sheets lined with parchment.
Bake cookies, rotating sheets halfway through cooking, until edges are golden (13-15 minutes). Let cool on sheets on wire racks. Cookies can be stored in airtight containers at room temperature for up to 5 days.