Earl Grey Tea Cookies

It is my off day today. Actually i wanted to continue my poppy seed baking. This time with grapefruit and i was curious with the result. But yesterday night, i was looking at Martha Stewart website and come across Earl Grey Tea Cookie recipe. Brian complained i had not bake any of his favourites yet. Oh, well, i give up. The grapefruit recipe, i'll try over the weekend.

Earl Grey tea has always been Brian and mine favourite. The stronger the smell, the better. We all love bergamot. In Singapore, the best earl grey i can find will be the twinings brand.

The aroma smell of the tea was so strong that it fills up my whole kitchen when the cookies were in the oven. I so love the buttery taste. This is definately a keeper.



Make 2 dozen
1 cup all-purpose flour
1 tbsp Earl Grey Tea, ground finely in a small food processor or spice or coffee grinder (i use 3 tea bags)
1/4 tsp. coarse salt
1/2 cup (1 stick) unsalted butter, softened
1/4 cup confectioner's sugar
1/2 tablespoon finely grated orange zest

1. Whisk together flour, tea, and salt in a small bowl; set aside.
2. 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.
3. Divide dough in half. Transfer each half to a piece of parchment paper; shape into logs. Freeze 1 hour. Preheat oven to 180 degrees. Cut logs into 1/4-inch-thick slices. Space 1 inch apart on parchment-lined baking sheets.
4. Bake until edges turn golden, 13 to 15 minutes. Let cool on sheets on wire racks.
Store in airtight container.