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Earl Grey Tea Cookies

58

These cookies are truly flavorful and make wonderful gifts.

  • Yield: Makes about 8 dozen

Source: Martha Stewart Weddings, Spring 2005

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 Notes

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

Reviews Add a comment

  • 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