EARL GREY TEA COOKIES
These cookies are truly flavorful and make wonderful gifts.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 8 dozen
Number Of Ingredients 6
Steps:
- Whisk flour, tea, and salt in a small bowl; set aside.
- Put butter, sugar, and orange zest in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 3 minutes. Reduce speed to low; gradually mix in flour mixture until just combined.
- Divide dough in half. Transfer each half to a piece of parchment paper; shape into logs. Roll in parchment to 1 1/4 inches in diameter, pressing a ruler along edge of parchment at each turn to narrow the log and force out air. Transfer in parchment to paper towel tubes; freeze until firm, 1 hour.
- Preheat oven to 350 degrees. Cut logs into 1/4-inch-thick slices. Space 1 inch apart on baking sheets lined with parchment.
- Bake cookies, rotating sheets halfway through, until edges are golden, 13 to 15 minutes. Let cool on sheets on wire racks.
DOWNTON ABBEY EARL GREY SHORTBREAD COOKIES
Crisp and buttery shortbread cookies with a hint of Earl Grey, with just 5-ingredients and an easy lemon glaze, they're perfect for parties, tea time, or scarfing down all by yourself!
Provided by Rebecca Hubbell
Categories Dessert
Time 2h30m
Number Of Ingredients 7
Steps:
- Blend the butter and earl grey tea leaves together and allow to sit at room temperature for at least 2 hours, longer is fine. If you are running short on time, this step can be skipped and the tea can be added with the powdered sugar. Just note that the flavor may not be as strong.
- Once the butter has finished setting. Preheat oven to 350° F and line a baking sheet with parchment paper and set aside.
- Cream the butter and tea mixture and powdered sugar in a large bowl or stand mixer.
- Add in the flour and salt. Continue to mix until a soft dough forms. The mix will be dry and crumbly at first but will come together.
- Roll dough out on a lightly floured surface until it's 1/4-inch thick.
- Cut out cookies using a 2-inch round cookie cutter.
- Bake on a parchment lined baking sheet for 12 to 15 minutes or until the edges are golden brown in color.
- Once cooled, whisk together the glaze ingredients and dip or drizzle the cookies as desired and place on wax paper to set.
Nutrition Facts : Calories 90 kcal, Carbohydrate 10 g, Fat 5 g, SaturatedFat 3 g, Cholesterol 13 mg, Sodium 33 mg, Sugar 4 g, ServingSize 1 serving
EARL GREY SHORTBREAD
Provided by Food Network Kitchen
Categories dessert
Time 3h
Yield about 50 cookies
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F and line a 9-by-13-inch baking dish with foil, leaving a 2-inch overhang on all sides. Pulse the tea leaves briefly in a spice grinder until ground but not powdery. Transfer to a medium bowl and whisk in the flour and salt.
- Beat the butter in a large bowl with a mixer on medium-high speed until fluffy, about 2 minutes. Reduce the mixer speed to low; add 2 1/2 cups confectioners¿ sugar and the vanilla and beat until incorporated, then increase the speed to medium high and beat until smooth, about 1 more minute. Reduce the mixer speed to low and beat in the flour mixture, then increase the speed to medium and beat until just combined.
- Scrape the dough into the prepared pan. Lay a piece of plastic wrap on top and press the dough evenly into the pan; remove the plastic wrap. Bake until the shortbread is firm and the edges are just light golden, 40 to 45 minutes. Transfer to a rack and let cool 20 minutes in the pan. Gently lift the shortbread out of the pan using the foil overhang. Slice into 1 1/2-inch squares. Transfer to racks to cool completely.
- Make the glaze: Whisk the remaining 1 cup confectioners¿ sugar and the milk in a bowl until smooth; drizzle over the shortbread. Sprinkle with coarse sugar and let set, 20 to 30 minutes.
EARL GREY SHORTBREAD COOKIES
Steps:
- 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.
- Slice the log into 1/3-inch thick disks. Place on parchment or silpat lined 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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3/5 (14)Total Time 3 hrs
- Place butter and sugar in bowl of a stand mixer fitted with paddle attachment; beat onmedium speed until creamy, 3 to 4 minutes. With mixer running on low speed, add tea,zest, and vanilla; beat until combined, about 30 seconds. Whisk together flour, salt, andbaking powder in a separate bowl. With mixer running on low speed, add flour mixture tobutter mixture in 3 batches. Continue beating until just smooth, 10 to 15 seconds after lastaddition, stopping to scrape down sides as needed.
- Divide dough in half. Shape each half into a 7-inch-long log. Wrap each log in plastic wrap; refrigerate until very firm, at least 2 hours and up to 4 days.
- Preheat oven to 350°F. Unwrap 1 log, and slice into 21 (1/3-inch-thick) slices. Arrange cookies, spaced 1/2 inch apart, on a baking sheet. Bake until edges are just browned, 12 to 14 minutes. Cool on a wire rack 15 minutes. Repeat process with second log.
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- Next, you will cream the butter and sugar in a stand mixer until creamy. Add in your vanilla and blend for just a minute. On a clean work surface, shape the dough (it will be crumbly) into two logs, 2 inches wide. Since the dough will be crumbly, do the best you can to form the logs. Once your logs are formed, wrap the logs in plastic wrap and place in the freezer for at least 45 minutes.
- Preheat oven to 350 degrees. At that point you can take the dough out and cut 1/3 inch slices to place on a baking sheet that is lined with a baking mat or parchment paper.
- Bake until the edges are just turning brown, about 13-15 minutes. Allow to cool on a sheet for five minutes before removing to wire rack to cool completely before glazing.
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- Place your tea leaves in a food processor or spice grinder. Pulse until you get a ground consistency not powdery. Transfer to a bowl and add in flour and salt.
- In a separate bowl, beat your butter using a hand mixer at medium speed. Stop and add in 2 1/2 cups of confectioner's sugar + vanilla extract and beat again on low speed. Once combined increase the speed and beat until you get a very smooth consistency. Add in your flour mixture and mix carefully again using a wooden spatula.
EARL GREY SHORTBREAD COOKIES - THEARTOFBAKING.ORG
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- In a large bowl combine your powdered sugar, flour, and salt. Cut in your butter using a pastry cutter until your mixture resembles wet sand.
- Knead the dough using your hands until the dough comes together. It may seem dry to you but this is what it is supposed to be.
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- In the bowl of a stand mixer fitted with the paddle attachment, cream butter and sugar and medium until light and fluffy (about 2 minutes). Add vanilla and mix just until incorporated. Scrape down the sides, then add the dry ingredients. Start the mixer on low, then increase to medium. Beat just until a crumbly dough forms. Do not overmix!
- Turn the dough out on to a work surface and shape into 2 logs 2-inches in diameter. As you are shaping the logs, the dough will crumble and break. Just keep on pressing and rolling until it comes together. Wrap the logs in plastic wrap and freeze until hard (30 - 40 minutes). At this point you can keep the dough in the freezer for up to 3 days.
- When ready to bake, preheat an oven to 350°F and place a rack in the middle position. Line 2 baking sheets with parchment paper.
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- Add the butter and the sugar to the bowl of a stand mixer fitted with the paddle attachment. Cream the butter and sugar together on medium high speed until the mixture is pale in colour and becomes slightly fluffy.
- Add the lemon zest, the salt, and the earl grey tea leaves and mix on medium speed until they're all incorporated (scrape down the sides and bottom of the bowl to be sure).
- Dump the contents of the bowl onto a clean work surface and shape the dough into a log about 3 to 3.5 inches in diameter. Once the dough is starting to form a log shape, wrap the log of dough in a piece of plastic wrap and roll the log gently in the plastic wrap to create a smooth cylinder. Smooth the ends as best you can and with the dough firmly wrapped in plastic wrap, place it in the fridge for 1-2 hours.
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- Combine the wet ingredients from step 1 with the dry ingredients from step 2 until a soft dough forms.
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