Earl Grey Icebox Cookies
These perfect afternoon tea cookies literally have bags of tea mixed in with the dry ingredients. We hadn’t ever thought of doing that, even a bit dubious but then our minds began racing with other tea cookies we could create! A favorite of many of our taste testers.
1 cup unsalted butter, softened
¾ cup sugar
1 tsp vanilla extract
½ tsp lemon zest
2½ cups flour
½ tsp baking powder
½ tsp salt
6 bags Earl Grey tea (Twinings, if possible)
Beat butter with sugar in a large bowl, using an electric mixer on medium-high, until fluffy. Beat in egg, vanilla and lemon zest.
In a separate bowl, combine the flour, baking powder and salt. Tear open the teabags, and add the contents to the flour mixture along with wet ingredients. Stir until just combined.
Divide the dough in half, and roll each portion into a 2-inch wide log. Wrap in wax paper and twist ends to enclose tightly. Chill until the cookie dough is quite firm, about 1 hour.
Preheat oven to 350F. Line two large baking sheets with parchment.
Slice the dough logs into ¼-inch rounds, and arrange 1 inch apart on prepared cookie sheets. Bake in preheated oven for 10 to 12 minutes, or until the cookies are lightly golden around the edges.
Let cookies cool on sheets for 1 minute, then transfer to a wire rack to cool completely.
BHC hint: make the cookie rolls approx. 1-1 12′ wide…then watch and don’t overbake. The smaller rounds are sweet to serve at a tea party.