Earl Grey Cookies
Makes 30
2 cups all-purpose flour
2 tablespoons loose Earl Grey tea leaves (or any tea, if using match
a try less to start)
a try less to start)
1/2 teaspoon salt
3/4 cup confectioners' sugar
1 teaspoon pure vanilla extract
1 cup (2 sticks) butter, room temperature
In a food processor, pulse together the flour, tea, and salt, until the tea is just spotted throughout the flour.
if no food processor can use a stand mixer
make sure your tea leaves are small -tea bags often have small leaves, or put them in the blender or use a motor and pestle
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 silicone mat lined baking sheets, 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 and cool to room temperature.
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