In my family, tea solves most, if not all, problems.
There is just something about tea that has this healing power. Maybe it’s just my family, I don’t know but a warm cup of tea can do wonders. Keep the coffee away, I’m not a fan but I can hardly ever say no to a cup of tea. And if the tea seems to fail, then cookies are the next best thing. So, why not have your tea and eat it too?
Months ago, I read about a cookie recipe using Earl Grey tea on Martha Stewart’s website or one of her magazines, I can’t exactly remember. I do remember, however, thinking that it sounded so awesome. If only I had some loose earl grey tea. I must have put it on my grocery list a dozen times but I always, without fail, would forget to look for it on my numerous trips over the past few months.
The other day I was looking through my kitchen at home (because I swear, everything is in a different place every time I come home) for some peanut butter and I found an entire container of loose earl grey tea! I immediately thought of those cookies I had seen so long ago. Now that I finally had that key ingredient, I figured it’d be a great time to finally try these cookies out!
And oh my, they are so delicious. I could not stop eating the cookie dough and I have never been so anxious for something to come out of the oven. Not only do these taste fantastic; a crunchy, sweet tea cookie — but they look so different than any other cookie. They’re almost sophisticated in appearance and it makes me want to throw a tea party circa 1994 with my stuffed animals and dolls.
Early Grey Tea Cookies (adapted from Martha Stewart)
makes about 2-3 dozen
2 c. flour
2 tbsp. loose earl grey tea leaves
1/2 tsp. salt
1 c. butter, softened
1 tsp. vanilla
3/4 granulated sugar*
*the original recipe called for confectioners sugar, I was out and in a pinch
used regular sugar.
In a food processor (or bowl of a stand mixer) pulse the flour, tea and salt together. Then add the butter, sugar and vanilla; continue to pulse/mix until a dough is formed. Using your hands, gather the dough together and place on a sheet of wax paper or plastic wrap. The dough may be a little crumbly, but it will all come together.
Roll the dough into a log shape, about 2 inches thick. Wrap up in the wax paper or plastic wrap and refrigerate until firm, about 30-45 minutes. Once firm, Preheat the oven to 350 degrees and cut the log into 1/4-inch slices and place on lightly greased baking sheet (or lined with parchment paper). Bake about 12-15 minutes until golden around the edges.