These little gems are easy-to-make and oh-so-tasty! Double the batch and store a log or two in the freezer to have freshly baked cookies on hand for a rainy day or when unexpected company arrives.
½ cup butter, softened ½ cup turbinado sugar 1 large egg 2 cups all-purpose flour 2 teaspoons Earl Grey loose tea, ground
Cream together the butter and sugar until smooth. Stir in the egg until incorporated. Add the flour and ground tea and stir until a dough forms. With lightly floured hands, shape dough into two logs, wrap in plastic and refrigerate for 1-2 hours.
Preheat the oven to 400’F. Lightly grease a cookie sheet (or use parchment paper). Using a sharp knife, slice rolls into coins ¼-inch thick. Place on cookie sheet and bake for 10-12 minutes, or until golden. Let cool before serving. Store leftovers (if there are any) in a container with a tight-fitting lid.
Idea: If you wish, brush unbaked cookies with a wash of 1 egg and 1 tablespoon water, and then sprinkle sugar and loose tea leaves over the tops before baking.
Discover more information about Cooking with TEA - More Than Just Hot Waterin the archived edition of our Jan 2017 email. Or get more recipe ideas/inspiration from our Pinterest Board - [ cooking with tea ]
