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Categories:Viewed: 13 - Published at: 5 years ago
Ingredients
- 2 cups all-purpose flour
- 2 tablespoons finely ground Earl Grey tea leaves (from about 4 bags)
- 1/2 teaspoon coarse salt
- 1 cup (2 sticks) unsalted butter, room temperature
- 1/2 cup confectioners sugar
- 1 tablespoon finely grated orange zest
Method
- Whisk together flour, tea, and salt in a bowl.
- Put butter, confectioners 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 350F.
- 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.
- Cookies can be stored in airtight containers at room temperature up to 5 days.
