IMBB 17: tasteTea
It’s time for another installment of Is My Blog Burning? and this month’s event is being hosted by A La Cuisine! TasteTea is the theme, celebrating dishes made with tea.
When I saw this theme, I was happy to have another opportunity to bake one of my favorite desserts, Earl Grey Tea Cookies. Regular readers of At Our Table might remember that I posted about these cookies several months ago. Since then, they have become one of my favorites because they are delicious, easy to make, able to be frozen for later use, and appropriate for either a casual snack or a more formal gathering with friends.
Recipe as seen in Real Simple magazine, May 2005
Total Prep Time: 1 hour, 10 minutes (includes chilling time)
Makes 6 dozen cookies
2 cups all-purpose flour
½ cup granulated sugar
½ cup confectioners’ sugar
2 tablespoons Earl Grey tea leaves, from approximately 6 tea bags ( I used Trader Joe’s Organic Earl Grey tea)
½ teaspoon salt
1 teaspoon pure vanilla extract
1 teaspoon water
1 cup unsalted butter, cut into pieces
1. Heat your oven to 375 degrees.
2. Pulse together all the dry ingredients in a food processor until the tea leaves are pulverized.
3. Add the vanilla, water, and the butter. Pulse together until a dough forms.
4. 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.
5. When ready to bake, slice each log into disks, about 1/3 inch thick. Place on parchment or foil-lined baking sheets, roughly 2 inches apart.
6. Bake until the edges are just brown, about 12 minutes. Be careful not to overbake. Let cool on sheets for 5 minutes, then transfer to wire racks.
As I mentioned earlier, these cookies are quite easy to make and they are delicious in a very simple way. There’s a subtle elegance about the Earl Grey flavor they possess. It’s a certain je ne sais quois that makes them special and unique without being overpowering.
If you would like to have these at the ready for future use, I’d recommend making the dough then storing the dough logs in the freezer until you are ready to bake them. Just wrap them very well in plastic wrap and they should hold up fine until you are ready to take them out, slice them up, and bake.
12 Comments:
I really like Earl Grey tea so I bet I'd like these cookies. Sound good! Thnks!
Wow, those look great! I love cookies that you can just roll and slice, it's so convenient to prepare the day before!
I tagged you for a little childhood food memories meme! http://annesfood.blogspot.com/2005/08/something-new-something-old.html
Thanks, Anne. I'll post on the childhood food memories meme soon.
That's a recipe I've never heard of before and they look fantastic!
Mm, I just made these and they were SO good. Thank you!!
Thanks, everyone. Anne, I love how when you say you are going to try a recipe you really do try it in no time flat. Wow! So glad you enjoyed the cookies and I hope anyone else who tries them does too.
Haha, yes, that's true. I do try to get it done at once! Biggest reason is that otherwise I'll forget! But I've actually started a word document with "blog recipes to try" so maybe I'll recall more things this way. I love trying new things, that's for sure. I'm tempted to experiment with other teas, too!
what a cool idea. who would've thought? i just came back from korea and use loose green tea leaves in so many baked goods. i can't wait to make them!
Mani, I bet these would be good with green tea leaves as well. I haven't tried it that way yet, but I think almost any kind of tea leaves would be interesting and probably delicious. Good luck!
can I substitute soy margarine for butter (so they are vegan)?
I've been meaning to try this recipe. I made Real Simple's potato chip cookies (and reduced the butter) with very good results. I think these cookies could work well with flavored tea, like Celestial Seasonings' blueberry or Bengal spice.
Thanks for everyone's comments! Flan, I have been horribly delinquent in getting back to your question on this one. Sorry. I honestly don't know if soy margarine will work as well with these cookies as butter does, simply because I don't have much experience with it. Part of the charm of the cookies is the rich buttery texture that binds them together and provides a certain robust flavor. If you feel that soy margarine will be as "binding" as butter is, then give it a shot. If you use it in other baking and it works, then it probably will here. But I really don't know for sure from any experience with it. If you try them, I hope they work and you enjoy!
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