Cookies served with a cup of tea are a natural combination, but what about tea leaves in cookies? The subtle flavor of the Earl Grey tea with a hint of orange zest in a buttery sugar cookie turns out to be a delightful combination.
Orange Earl Grey Tea Cookies
adapted from Chai Chocolate Sables at Annie’s Eats
2 sticks Organic Valley Salted Butter, softened
1 cup granulated sugar
1 teaspoon vanilla
1 teaspoon orange zest
1 teaspoon baking powder
3 tablespoons whole Earl Grey tea leaves (I get mine in the bulk spice and tea section at my local Food Co-op)
2 cups flour
1. Cream butter and sugar together until light and fluffy. Add the vanilla, orange zest and egg. Stir until combined.
2. Add the baking powder, Earl Grey tea leaves, and flour. Mix until a crumbly dough forms.
3. Form the dough into a log, about 2 inches in diameter, and wrap in parchment paper. Refrigerate for at least 2 hours.
4. Preheat the oven to 350°F. Unwrap the dough and slice into cookies, about 1/2 inch thick.
5. Place cookies on a greased or nonstick cookie sheet and bake for 10-12 minutes or until the edges are golden brown.
6. Remove cookies to a wire rack, when cooled store in an air tight container.