Earl Grey Tea Cookie Recipe

This Earl Grey Tea Cookie Recipe is the perfect complement to any baby shower.

This recipe gives these little desserts the slightest hint of bergamot orange flavoring. Grind the leaves in a small food processor or a spice grinder. (Makes about 8 dozen)

2 cups all-purpose flour
2 tablespoons finely ground Earl Grey tea leaves (from about 4 bags)
½ teaspoon coarse salt
1 cup (2 sticks) unsalted butter, room temperature
½ cup confectioners’ sugar
1 tablespoon finely grated orange zest

1. Whisk together flour, tea, and salt in a bowl.

2. Put butter, confectioners’ sugar, and orange zest in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 3 minutes. Reduce speed to low; gradually mix in flour mixture until just combined.

3. Divide dough in half. Transfer each half to a piece of parchment paper; shape into logs. Roll in parchment in 1 ¼ inches in diameter, pressing a ruler along the edge of the parchment at each turn to narrow the log and force out air. Transfer in parchment to paper towel tubes; freeze until firm, 1 hour.

4. Preheat oven to 350 F. Cut logs into ¼ inch thick slices. Space 1 inch apart on baking sheets lined with parchment.

5. Bake the little desserts, rotating sheets halfway through, until edges are golden, 13 to 15 minutes. Let cool on sheets on wire racks. They can be stored in airtight containers at room temperature up to 5 days.

This recipe is from Martha Stewart Cookies

These desserts serve great on the saucer of the tea or coffee that you're serving to guests at a baby shower. Or arrange them on colored scrapbooking paper on top of a table.

They also make great party favors. You can package them up in little bags or in Chinese food take out containers.

Enjoy!

cookie recipes