Friday, November 22, 2013

Earl Grey cookies

I saw the last 5 minutes of a cookery show on tv as I started ironing the other day. They were showing you how to make Earl Grey Cookies. Now I love Earl Grey tea and so I just had to try these out. I searched on-line and there a few recipes out there that are all fairly similar. I tried the one below but have since found a Martha Stewart one that uses some finely grated orange zest. I plan on trying that variation next time for sure! 

What I liked about this recipe was that it gets made in the food processor which minimizes washing up. I also liked that you put it in the fridge to harden the dough and can then cut off disks to bake in just a few minutes. You can also cut off disks to eat raw when no-one is at home to tell you off! 

The day I made my first batch I spent a few extra minutes making a pot of real Earl Grey tea with the tea leaves I had bought for the recipe. Instead of drinking it while multi-tasking and rushing around I stopped and poured into my lovely birthday cup and saucer from my brother Joe and actually went up and sat down on the balcony for 10 minutes. It was lovely! 

I can admit to you all here that my main motivation for taking the time to drink it slowly and overlooking the lake was the thought that I could take a photo and use it as a future blog post. I've been pretty slack in my blogging recently as normal life has been a bit busy. Here at last I have made the time to post this photo and share the recipe with you. I hope you can find the time to have a few minutes to do something nice for yourself today too!

2 cups all-purpose flour
2 tablespoons loose Earl Grey tea leaves
1/2 teaspoon salt
3/4 cup confectioners' sugar
1 teaspoon pure vanilla extract
1 cup (2 sticks) butter, room temperature

In a food processor, pulse together the flour, tea, and salt, until the tea is just spotted throughout the flour.
Add the confectioners' sugar, vanilla, and butter. 
Pulse together just until a dough is formed. 
Place dough on a sheet of plastic wrap, and roll into a log, about 2 1/2-inches in diameter.
Tightly twist each end of wrap, and chill in refrigerator for 30 minutes.

Preheat oven to 375 degrees F/ 180 degrees C

Slice the log into 1/3-inch thick disks. 
Place on 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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