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Earl Grey Tea Cookies

Earl Grey Tea Cookies

Yield makes about 8 dozen


  • 2 cups all-purpose flour, plus more for dusting

  • 2 tablespoons finely ground Earl Grey tea leaves, (from about 8 bags)

  • 1/2 teaspoon salt

  • 2 (8 ounce) sticks unsalted butter, softened

  • 1/2 cup confectioner's sugar

  • 1 tablespoon finely grated orange zest


  1. Step 1

    Whisk together flour, tea, and salt in a small bowl; set aside.

  2. Step 2

    Put butter, sugar, and zest in the bowl of an electric mixer. Mix on medium speed until pale and fluffy, about 3 minutes. Reduce speed to low; slowly mix in flour mixture until just combined.

  3. Step 3

    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 log and force out air. Transfer in parchment to paper-towel tubes; freeze 1 hour.

  4. Step 4

    Preheat oven to 350 degrees. Cut logs into 1/4-inch-thick slices. Space 1 inch apart on parchment-lined baking sheets.

  5. Step 5

    Bake until edges turn golden, 13 to 15 minutes. Let cool on sheets on wire racks.

All credits to: Martha Stewart