I recently helped host a bridal shower for a dear friend at Anaba Tea Room, a local tea room/restaurant plus home and garden boutique. Considering the location, we continued a “tea in the garden” theme throughout the shower including these delicate tea cookies that I made as shower favors.
Using a Martha Stewart recipe that I’d been wanting to try for awhile, I incorporated my favorite black tea, Earl Grey Creme, which has an amazing aroma and subtle vanilla undertones. The results were spot on for an elegant afternoon event.
Earl Grey Creme Tea Cookies
1 C butter
2 C flour
1/2 C powdered sugar
1/2 tsp fine salt
1/2 tsp pure vanilla extract
2 1/2 Tbsp finely ground Earl Grey Creme black tea leaves
Preheat oven to 350. Use a spice grinder or coffee grinder to grind tea leaves into a fine powder.
In a medium bowl, combine flour, salt and ground tea with a whisk to fluff. In a separate large bowl, beat together butter and powdered sugar until pale and fluffy. Beat in vanilla. Gradually beat in dry mixture, taking care to scrap dough from the sides of the bowl, until all dry ingredients have been incorporated but mixture is still solid and not beaten to the point of crumbling.
Divide dough into two balls and set on two pieces of parchment paper. Roll dough into a long tubular shape using the parchment paper. Reposition dough tube on the parchment, rolling it tightly and tucking the ends under. Freeze dough for 30-45 minutes.
Remove dough from freezer and unwrap from parchment, placing parchment on a baking sheet. Slice dough into 1/4″ slices and place on cookie sheet. If cookies are slightly misshapen you can let the cookies sit for 10-15 minutes so that dough thaws enough for you to gently reshape the cookies.
Bake for 13 minutes.