These tea cookies make a terrific dessert for a spring garden party or Easter brunch. They are traditionally a buttery shortbread with a mild Earl Grey flavor, but using the Duchess Grey tea adds just a hint of citrus that lightens them up in the most wonderful way. The best part is that they're incredibly easy to make, and when dipped in a cup of tea they melt in your mouth. Now go and bake some... you can thank me later.
Duchess Grey Tea Cookies
adapted from Real Simple
makes 6 dozen cookies
2 cups all-purpose flour
1/2 cup granulated sugar
1/2 cup confectioners' sugar
2 tablespoons Duchess Grey tea leaves, approx 6 tea bags (I bought the Duchess Tea from Trader Joes)
1/2 teaspoon salt
1 teaspoon pure vanilla extract
1 cup unsalted butter, cut into pieces
1. 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.
2. 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.
3. Slice each log into disks, 1/3 inch thick. Place on parchment- or foil-lined baking sheets, 2 inches apart.
4. Bake until the edges are just brown, about 12 minutes. Let cool on sheets for 5 minutes, then transfer to wire racks.