When I curl up with a book, which is not as often anymore as I would like, I love to have a cup of tea with me. Something about tea is so… readerly. These cookies are not only the perfect accompaniment to said cup of tea, but are so wonderful in their own right: light, buttery, a little aromatic. Also, you make them entirely in the food processor, which is a definite bonus. I love anything that uses minimal dishes and upper body strength! You can use a different kind of tea, if Earl Gray is not your cup of tea (COUGH COUGH. Sorry for the pun. It was just sitting there, begging to be punned!). The Earl Grey version are still my favorite, but it’s fun also to mix up what kind of tea you put in; I’ve done an herbal strawberry and a cinnamon tea that were both nice.
(image from here)
(Recipe from The Kitchn)
Here’s what you need:
- 1 cup all purpose flour
- 1/4 cup sugar
- 1/4 cup confectioners’ sugar
- 1 tablespoon Earl Grey tea leaves (rip open a couple tea bags- it actually is better than the expensive loose leaf)
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla
- 1 teaspoon water
- 1/2 cup unsalted butter
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. Form the dough into a log onto a piece of wax or parchment paper. Wrap the paper around and roll the log smooth. Freeze now, or chill for at least 30 minutes. (I make a few batches, freeze them, then cut off a few and bake them up whenever we want cookies.)
When chilled, slice the log into 1/3 inch thick pieces. Place on baking sheets and bake until the edges are just brown, about 12 minutes. Let cool on sheets for 5 minutes, then transfer to wire racks.