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Nutrition Facts
Serving Size 1 (9g) Recipe makes 72 servings The following items or measurements are not included below: tea leaves
Calories 44
Calories from Fat 23		(52%)
Amount Per Serving		%DV
	Total Fat 2.6g	3%
	Saturated Fat 1.6g	8%
	Monounsaturated Fat 0.7g
	Polyunsaturated Fat 0.1g
	Trans Fat 0.0g
Cholesterol 6mg		2%
Sodium 16mg		0%
Potassium 4mg		0%
Total Carbohydrate 4.9g		1%
	Dietary Fiber 0.1g	0%
	Sugars 2.2g
Protein 0.4g		0%
detailed view... how is this calculated?

Earl Grey Tea Cookies

Recipe #119032 | 32 min | 20 min prep | add private note

⁽²⁴⁾ RATE IT NOW Print Recipe

By: Vino Girl
Apr 25, 2005

Allow an extra 30 minutes to chill the dough. From Real Simple (May 2005)

SERVES 72 (change servings and units)

Ingredients

2 cups flour
1/2 cup sugar
1/2 cup confectioners' sugar
2 tablespoons earl grey tea leaves, from approximately 6 tea bags
1/2 teaspoon salt
1 teaspoon vanilla extract
1 teaspoon water
1 cup unsalted butter, cut into pieces (using margarine instead will make this vegan, although I think it would really change the flavor and)

Directions

1
Preheat oven to 375°F
2
Pulse together all the dry ingredients in a food processor until the tea leaves are pulverized.
3
Add vanilla, water, and butter; pulse together until a dough is formed.
4
Divide the dough in half, placing each half on a sheet of plastic wrap.
5
Roll each half into a 12-inch log.
6
Wrap and chill for 30 minutes.
7
Slice each log into 1/3 inch thick pieces.
8
Place on baking sheets lined with parchment paper or foil, 2 inches apart.
9
Bake until the edges are just brown, about 12 minutes.
10
Let cool on sheets for 5 minutes, then transfer to wire racks.

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Featured Reviews for This Recipe

From: Burgz

On Nov 16, 2009

WOW! I'm so glad to have found this recipe... it is so easy and quick!!! I switched the Earl Grey with a Pacific-Sun tea blend (I think it is a black tea mixed with citrus, roses, and other stuff). I subbed the vanilla for almond extract which was phenomenal! After baking for 10 minutes, they came out wonderfully moist with a slight crunch. I grind all the dry ingredients together and store them in an airtight jar. That way, whenever I want cookies, all I have to do, is add 1 cup of butter and 1 tsp each of extract and water (which are always at hand) for 3 cups of dry ingredients. Could make a really nice gift too. Thanks a bunch for this treasure of a recipe!

0 people found this review helpful

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From: Chef #1295424

On Sep 23, 2009

Really yummy! I didn't have earl grey, so I used regular black tea and added the zest from one lime. They turned out really well- I gave them as a thank you gift and got an email 20 minitutes after delivering them, begging for the recipe! -Very short-bready, with a little something different. Probably good rolled in sugar prior to baking...

0 people found this review helpful

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From: Tom H.

On Aug 20, 2006

These cookies are magnificent! Buttery, crunchy, and not too sweet. Plus the tea give them a distinct flavor. Our food processor is too small to make all the dough, so I used out stand mixer and thus had to make a few procedural changes to the recipe. First, I combined all the dry ingredients on a large bowl, Second, I creamed the butter on high, just long enough to loosen it up, then I added the vanilla. Third, I slowly added the dry mixture into mixer and mixed on low until combined. Came out great!

8 people found this review helpful

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From: tiriola

On Feb 3, 2006

I subsitituted cinnamon instead of the tea and they came out delicious!

6 people found this review helpful

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