EARL GREY TEA COOKIES
These cookies are truly flavorful and make wonderful gifts.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 8 dozen
Number Of Ingredients 6
Steps:
- Whisk flour, tea, and salt in a small bowl; set aside.
- 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.
- 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.
- Preheat oven to 350 degrees. Cut logs into 1/4-inch-thick slices. Space 1 inch apart on baking sheets lined with parchment.
- Bake cookies, rotating sheets halfway through, until edges are golden, 13 to 15 minutes. Let cool on sheets on wire racks.
EARL GREY TEA COOKIES
Earl Grey tea is one of the best teas to use in this recipe, but you can use any tea you prefer. Enjoy these cookies with any type of tea or milk.
Provided by Nomo-Witch
Categories Desserts Cookies Butter Cookie Recipes Tea Cakes and Biscuits Recipes
Time 40m
Yield 24
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Lightly spray a baking sheet with cooking spray.
- Combine flour, white sugar, confectioners' sugar, baking soda, and salt in a large bowl. Cut open tea bags and mix tea leaves evenly into the flour mixture.
- Add butter, eggs, water, and vanilla extract to the flour mixture. Mix with an electric mixer or rubber spatula until dough comes together.
- Roll dough into balls and shape into 2-inch cookies on the prepared baking sheet.
- Bake in the preheated oven until edges are light brown, about 12 minutes. Cool cookies for 5 minutes before serving.
Nutrition Facts : Calories 104.7 calories, Carbohydrate 14.8 g, Cholesterol 25.7 mg, Fat 4.4 g, Fiber 0.3 g, Protein 1.6 g, SaturatedFat 2.6 g, Sodium 43.9 mg, Sugar 6.8 g
EARL GREY TEA COOKIES
Make and share this Earl Grey Tea Cookies recipe from Food.com.
Provided by Vino Girl
Categories Dessert
Time 32m
Yield 72 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375°F
- Pulse together all the dry ingredients in a food processor until the tea leaves are pulverized.
- Add vanilla, water, and butter; pulse together until a dough is formed.
- Divide the dough in half, placing each half on a sheet of plastic wrap.
- Roll each half into a 12-inch log.
- Wrap and chill for 30 minutes.
- Slice each log into 1/3 inch thick pieces.
- Place on baking sheets lined with parchment paper or foil, 2 inches apart.
- Bake until the edges are just brown, about 12 minutes.
- Let cool on sheets for 5 minutes, then transfer to wire racks.
EARL GREY TEA COOKIES
Biscuit-like Earl Grey cookies are a wonderful addition to holiday cookie swaps because they are truly unique. -Veronica Callaghan, Glastonbury, Connecticut
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 3 dozen.
Number Of Ingredients 10
Steps:
- Place tea bag in a 1-cup glass measuring cup. Add boiling water; steep 3-5 minutes. Discard tea bag. Cool completely., Preheat oven to 400°. In a small bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg and cooled tea. In another bowl, whisk flour, 1/2 teaspoon cinnamon, cardamom and salt; gradually beat into creamed mixture., Shape level tablespoons of dough into balls; place 2 in. apart on ungreased baking sheets. Flatten slightly with bottom of a glass., Bake 6-8 minutes or until light brown. Remove to wire racks to cool completely. Mix confectioners' sugar and remaining cinnamon. Dust cookies with cinnamon mixture.
Nutrition Facts :
EARL GREY SHORTBREAD COOKIES
Claire Robinson made these on her Food TV show "5 Ingredient Fix". The dough freezes well, for those times when you're looking for a quick dessert.
Provided by Chilicat
Categories Dessert
Time 52m
Yield 2 dozen, 12 serving(s)
Number Of Ingredients 6
Steps:
- 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°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.
Nutrition Facts : Calories 241.7, Fat 15.6, SaturatedFat 9.8, Cholesterol 40.7, Sodium 206.4, Carbohydrate 23.4, Fiber 0.6, Sugar 7.5, Protein 2.3
EARL GREY SHORTBREAD COOKIES
Steps:
- 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.
EARL GREY COOKIES
Provided by Food Network
Categories dessert
Time 1h15m
Yield about 2 dozen cookies
Number Of Ingredients 10
Steps:
- Combine the all-purpose flour, butter, confectioners' sugar, almond flour, tea leaves, orange zest, vanilla, salt and almond extract in a food processor and pulse just until a dough forms. Turn out on a lightly floured piece of plastic wrap and gently press into a 1-inch-thick disc. Chill for 30 minutes.
- Preheat the oven to 375 degrees F. Line 2 sheet pans with parchment paper.
- Roll out the dough on a lightly floured surface to 1/4 inch thick and cut with a 3 1/2-inch scalloped cutter or desired cutter. Sprinkle the top of the cookies with sanding sugar. Bake just until the edges are lightly golden, 7 to 12 minutes depending on the size of the cookies. Let cool on the sheet pans.
CHEWY EARL GREY SUGAR COOKIES
Floral and citrusy Earl Grey tea livens up these chewy sugar cookies. Instead of adding the leaves to the dough, the tea is steeped in melted butter for maximum flavor. If you are using loose leaf tea instead of tea from bags, use a mortar and pestle or spice grinder to finely grind it before adding it to the butter. Try adding a handful of chopped chocolate shards to the dough to make these cookies even more special.
Provided by Yossy Arefi
Categories cookies and bars, dessert
Time 45m
Yield About 20 cookies
Number Of Ingredients 11
Steps:
- Heat oven to 350 degrees and line two half-sheet pans with parchment paper. Put 1/2 cup/100 grams granulated sugar in a small bowl or shallow dish and set aside.
- Combine the butter and tea leaves in a small saucepan set over medium heat. Melt the butter, stirring occasionally, until it just begins to sizzle around the edges. Remove from the heat and let cool for 5 minutes.
- Add the tea butter to a large bowl, then add brown sugar, salt, orange zest and remaining ¾ cup/150 grams granulated sugar. Use an electric mixer on medium speed or a whisk to combine for about 30 seconds; the mixture will be grainy and separated. Add the egg and vanilla, and mix until combined and smooth, about 30 seconds.
- Add the flour, baking powder and baking soda to the bowl, and mix on low speed or with a rubber spatula until just combined. Use the spatula to scrape the sides and bottom of the bowl to ensure the dough is evenly mixed.
- Use a 2 tablespoon cookie scoop to portion the cookies. Alternatively, measure 2 tablespoons of dough with a measuring spoon. Roll each dough ball in the reserved granulated sugar, then place on the baking sheets 2 inches apart.
- Bake the cookies until set, light golden around and crackled on top, 16 to 19 minutes, rotating the sheets from top to bottom and front to back in the oven halfway through the baking time. Remove cookies from the oven and let cool on the baking sheets. Store extra cookies in an airtight container at room temperature for up to 3 days, or for a few weeks in the freezer.
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- Blend the butter and earl grey tea leaves together and allow to sit at room temperature for at least 2 hours, longer is fine. If you are running short on time, this step can be skipped and the tea can be added with the powdered sugar. Just note that the flavor may not be as strong.
- Once the butter has finished setting. Preheat oven to 350° F and line a baking sheet with parchment paper and set aside.
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- Add the butter and the sugar to the bowl of a stand mixer fitted with the paddle attachment. Cream the butter and sugar together on medium high speed until the mixture is pale in colour and becomes slightly fluffy.
- Add the lemon zest, the salt, and the earl grey tea leaves and mix on medium speed until they're all incorporated (scrape down the sides and bottom of the bowl to be sure).
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- Using an electric mixer, beat the butter, granulated sugar, lemon zest and juice on medium speed until fluffy, 2 to 3 minutes. Reduce speed to low and gradually add the flour mixture, mixing until the flour is incorporated.
- On a piece of parchment, press the dough together firmly to form into a rectangular block, 12 by 2 by 1 inches (use a ruler or metal spatula to square off the sides). Wrap in the parchment and refrigerate until firm, about 3 to 4 hours.
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- Combine all the dry ingredients (flour, earl grey tea, powdered sugar, salt) into a food processor. Pulse a few times.
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- Beat butter with sugar in a large bowl, using an electric mixer on medium-high, until fluffy. Beat in egg, vanilla and lemon zest.
- In a separate bowl, combine the flour, baking powder and salt. Tear open the teabags, and add the contents to the flour mixture along with wet ingredients. Stir until just combined.
- Divide the dough in half, and roll each portion into a 2-inch wide log. Wrap in wax paper and twist ends to enclose tightly. Chill until the cookie dough is quite firm, about 1 hour.
LEMON EARL GREY SHORTBREAD COOKIES - COOKING THERAPY
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- Combine powdered sugar, butter, vanilla extract, lemon juice, lemon zest, and salt in a bowl. Mix until well incorporated
- Combine the wet ingredients from step 1 with the dry ingredients from step 2 until a soft dough forms.
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- Add vanilla, water, and butter to the food processor and pulse until the mixture comes together to form a firm dough. It will take a little bit of processing to come together, about 2-3 minutes or 50-60 pulses.
- Turn the dough out onto the counter and form it into a solid log that’s about 6.5 inches long and 2 inches wide. Wrap tightly in plastic wrap and stick it in the freezer for 30 minutes, or until firm.
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