What is this? An update? Really?!
Yes, really. 🙂
I will admit though that I’m posting at the request of a friend. haha, I’m so lazy otherwise or something like that.
I’ve been experimenting with earl grey butter cookies. They aren’t perfect. The flavor is very subtle. I haven’t been able to keep these in my house long enough, but it’s been reported to me that the flavor improves after a couple of days. I’m still going to experiment – need to see if I can bump up the earl grey flavor a notch, but dang! they smell amazing when they are baking in the oven.
Makes about 5 dozen? I don’t know. Uh… I must admit that I lost some of the dough to the floor.
1 cup (2 sticks) unsalted butter, softened
3/4 cup granulated sugar
2 eggs, beaten lightly
1 teaspoon pure vanilla extract
2 1/2 cups all-purpose flour, sifted
4-5 bags of early grey tea leaves (open up the bags and crush with mortar/pestle)
3/4 teaspoon coarse salt
Cream the butter and sugar first. Then add the eggs and vanilla, and mix. Finally add the flour, tea leaves, and salt. Mix until well combined.
Now, you can roll these into two logs and freeze them for at least an hour, or you can fill plastic bags and roll out flat before putting into the freezer. The first method gives you traditionally round butter cookies. The second gives you the chance to make very neat squares. I’ve done it both ways.
After freezing, slice up your logs into about 1/4″ rounds. If you used the plastic bags, cut the bags open flat and cut your cookies into neat squares. Either way, your cookies should probably be about 1 1/2″ in size.
Preheat oven to 375. Space cookies 1 inch apart on baking sheets lined with parchment. Bake until edges are golden, 18 to 20 minutes.
(My oven runs hot. I baked at 360 for 16-17 minutes.)
Cookies made for Tammy Raabe Rao; photo taken by Tammy Raabe Rao. ♥