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Earl Grey Tea Cookies

You can either grind the tea leaves in a small food processor or with a spice grinder. This recipe can be halved easily.

  • Yield: Makes about 8 dozen
Earl Grey Tea Cookies

Source: Martha Stewart Weddings, Spring

Ingredients

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

Directions

  1. Whisk flour, tea, and salt in a small bowl; set aside.

  2. Put butter, 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 to 1 1/4 inches in diameter, pressing a ruler along edge of 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 degrees. Cut logs into 1/4-inch-thick slices. Space 1 inch apart on baking sheets lined with parchment.

  5. Bake cookies, rotating sheets halfway through, until edges are golden, 13 to 15 minutes. Let cool on sheets on wire racks.

Cook's Note

Cookies can be stored in airtight containers at room temperature up to 5 days.

Reviews (17)

  • kernelkat2 13 Dec, 2013

    I liked these a lot and will experiment with different types of tea. Unique, delicate, melt in your mouth flavor. They are strangely addicting. I got about 4 dozen out of this recipe. I added 1/2 teaspoon of vanilla extract and used 5 tea bags instead of 8. Please note these make MINI COOKIES. Not the full sized cookies shown with the recipe.

  • PIE Lover 12 Aug, 2013

    These were so yummy! Really simple to make. Though I would add less sugar.

  • bubba_ish 11 Aug, 2012

    I baked this yesterday and it was just easy to work with. Love the creamy/buttery taste. Just wanted to share some tips here, I have infused the earl grey tea with butter instead. It works perfectly fine and the earl grey taste is not too overpowering as well.

  • bubba_ish 11 Aug, 2012

    I baked this yesterday and it was just easy to work with. Love the creamy/buttery taste. Just wanted to share some tips here, I have infused the earl grey tea with butter instead. It works perfectly fine and the earl grey taste is not too overpowering as well.

  • aliciazephyr 29 Jan, 2012

    Baked this last night and this recipe yielded about 6 dozen cookies. It's rather delicate and melts in your mouth, and it is relatively simple to make. I added half a teaspoon of vanilla essence for a richer flavour, and rolled the logs with wax paper with a layer of aluminium foil on the outside. The burst of the flavour of earl grey tea is refreshing, and leaves you with a creamy/buttery after-taste. This recipe is worth a try!

  • dottiebee 24 Dec, 2011

    One of my favorite cookies. I use lavendar earl grey tea and make mini cookies-bite size and they are delish!! I am thinking of dipping edges in chocolate for next round.

  • fromtheblock 9 Dec, 2010

    I made these today and I can't figure out how to get 8 dozen cookies from this recipe. I got about 4 dozen.

  • NAZFisher 4 Mar, 2010

    I made these for a baby shower tea using chamomile and they were awesome!

  • CKlemmer 30 Nov, 2008

    I've made these the past two years at Christmas to include in a box of baked cookies for each family member. My older sister likes them the best-- they're a nice, delicate flavor. Sort of an 'adult cookie'. This year I am going to make some of this recipe, and then another recipe using a different tea-- either ginger peach or for something a little different a lavender tea I found. Should be interesting. Very simple to make, and the recipe makes a lot-- the taste is light and nicely different.

  • cathleenou 14 Sep, 2008

    I made them and they seemed awfully dense. I had added some tea to the sugar and butter, and then it never got fluffy. So maybe that was the problem.

  • michellelee 3 Jun, 2008

    This cookie has an interesting flavour. It is a little sweet and has quite a noticeable tea flavour. A unique cookie which I will bake again!

  • KatieLG 10 Apr, 2008

    I made these a couple years ago to give to the "Moms" in my family for Mother's Day. Everyone enjoyed them. It's a perfect midafternoon treat with a cup of iced tea. They have an almost delicate taste to them.

  • cucperson 21 Mar, 2008

    This is the first recipe i made when I bought Cookies and I think there is an error in the recipe. I think it should be 4 tsp of ground teas leaves NOT 2 Tbsp. 4 tea bas makes about 2 tsp and more than twice this amount would be overpowering. I see this recipe is posted twice and the other posting says 8 tea bags for 2 Tbsp. Something is definitely wonky. I liked them made with 4 bags but this is tsp not Tbsp. The book is wonderful . Lots more good stuff to try.

  • Sydney_Bevins 10 Mar, 2008

    I made these on a whim last week and I was so impressed with how easy they were. People were very impressed with the complex flavor- a little sweet and little smokey from the tea. I think I'm going to try it with some lady gray tea next!

  • Amaretto 15 Dec, 2007

    Directions
    Whisk together flour, tea, and salt in a small bowl; set aside.
    Put butter, sugar, and zest in the bowl of an electric mixer. Mix on medium speed until pale and fluffy, about 3 minutes. Reduce speed to low; slowly mix in flour mixture until just combined.
    Divide dough in half. Transfer each half to a piece of parchment paper; shape into logs. Roll in parchment to 1 1/4 inches in diameter, pressing a ruler along edge of parchment at each turn to narrow log and force out air. Transfer in parchment to paper-towel tubes; freeze 1 hour.
    Preheat oven to 350 degrees. Cut logs into 1/4-inch-thick slices. Space 1 inch apart on parchment-lined baking sheets.
    Bake until edges turn golden, 13 to 15 minutes. Let cool on sheets on wire racks.

  • carole7777 13 Dec, 2007

    Um, there are no directions on this...

  • sonjahoyle 12 Dec, 2007

    Made these last year, and absolutely loved them! What a unique, easy cookie to complement the Christmas cookie selection! Will definitely make them again this year!

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