I will admit, when I first heard of the idea of adding tea leaves directly in a cookie I was VERY sceptical (and I am a tea lover)! But these turned out to be wonderful! Trust me, you will be pleasantly surprised!
Don't be alarmed by the picture,the recipe below makes about 2 dozen, I made these for a work related event and "scaled things up" a little.
To make this recipe my own I added Almond extract instead of vanilla
|2 cup||AP Flour|
|2 tbsp||Earl Grey Tea Leaves|
|.75 cup||Confectioners Sugar|
|1 tsp||Almond Extract|
|1 cup||Butter - at room temp.|
In a food processor, pulse together the flour, tea, and salt, until the tea is just spotted throughout the flour. Add the confectioners' sugar, vanilla, and butter. Pulse together just until a dough is formed. Place dough on a sheet of plastic wrap, and roll into a log, about 2 1/2-inches in diameter. Tightly twist each end of wrap, and chill in refrigerator for 30 minutes.
Preheat oven to 375 degrees F.
Slice the log into 1/3-inch thick disks. Place on parchment or silpat lined baking sheets, 2 inches apart (2 probably needed depending on size of sheets). Bake until the edges are just brown, about 12 minutes. Let cool on sheets for 5 minutes, then transfer to wire racks and cool to room temperature.
Read more at: http://www.foodnetwork.com/recipes/claire-robinson/earl-grey-shortbread-cookies-recipe/index.html?oc=linkback
Show More Comments
No Comments yet