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Earl Grey Tea Cookies

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These cookies are truly flavorful and make wonderful gifts.

Source: Martha Stewart Weddings, Spring
Yield

Ingredients

Directions

Cook's Notes

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

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Reviews

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How would you rate this recipe?
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  • tracyn712
    10 APR, 2016
    I wish I had read all the comments before I made these cookies. While they turned out OK, 2 tablespoons is WAY too much tea. Next time I would cut it down to 1 tablespoon; I think 2 teaspoons would not be enough. Cookies were not too sweet, but I think I would add a bit of honey to add another depth of flavor.
    Reply
  • PIE Lover
    12 AUG, 2013
    These were so yummy! Really simple to make. Though I would add less sugar.
    Reply
  • 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.
    Reply
  • 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.
    Reply
  • 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!
    Reply
  • 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.
    Reply
  • 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.
    Reply
  • fla_smoothie
    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.
    Reply
  • MS11583070
    13 DEC, 2007
    Um, there are no directions on this...
    Reply

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