BEST EARL GREY TEA RECIPES
EARL GREY TEA CAKES | SOUTHERN LIVING
These earl grey-infused cookies transition seamlessly from day to night.
Provided by Joy Howard
Total Time 1 hours 50 minutes
Yield 2 dozen
Number Of Ingredients 11
Steps:
- Preheat oven to 375°F. Line 2 baking sheets with parchment paper. Stir together flour, baking powder, tea leaves, and salt in a large bowl. Beat butter and sugar with a stand mixer fitted with a paddle attachment on medium speed until light and fluffy, about 3 minutes. Add egg and vanilla, and beat until fully combined. Reduce speed to low, and gradually add flour mixture, one-third at a time, beating just until blended after each addition.
- Turn dough out onto a lightly floured surface, and roll to ¼-inch thickness. Cut dough into diamond-shaped cookies using a 2½- to 3-inch cookie cutter. Transfer to prepared baking sheets. Gather and reroll dough as needed.
- Place 1 baking sheet of cookies in refrigerator until ready to bake. Bake remaining baking sheet in preheated oven until light golden around edges, about 10 to 12 minutes, rotating baking sheet from front to back halfway through bake time. Transfer cookies to a wire rack to cool completely, about 30 minutes. Meanwhile, repeat procedure with remaining baking sheet of cookies. Reserve baking sheets, and line each with a new sheet of parchment paper.
- Melt white chocolate according to package directions, and stir in oil until thoroughly combined. Place sprinkles in a small bowl. Dip each cookie in melted chocolate, and top immediately with sprinkles; place on prepared baking sheets. Let stand until chocolate sets, about 30 minutes.
EARL GREY TEA COOKIES RECIPE | MYRECIPES
Set these simple cookies out with after-dinner coffee and tea and they’ll disappear in no time!
Provided by Nancy Myers
Yield Makes 6 dozen
Number Of Ingredients 7
Steps:
- Heat oven to 375° F. Pulse together all the dry ingredients in a food processor until the tea leaves are pulverized.
- Add the vanilla, 1 teaspoon water, and the butter. Pulse together until a dough is formed. Divide the dough in half. Place each half on a sheet of plastic wrap and roll into a 12-inch log, about 2 inches in diameter. Wrap and chill for 30 minutes. Slice each log into disks, 1/3 inch thick. Place on parchment- or foil-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.
Nutrition Facts : Calories 44 calories, CarbohydrateContent 5 g, CholesterolContent 7 mg, FatContent 3 g, SaturatedFatContent 2 g, SodiumContent 17 mg
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- 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.
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