Earl Grey Tea Cookies

Makes about 8 dozen

Recipe from Martha Stewart Holiday Cookies

Husband-Tested in Alice’s Kitchen

Picture yourself with a hot cup of tea, a few of these little cookies and a good friend.  We thought these were terrific.  The dough can be prepared in advance, rolled into log shapes and frozen for another time.  Thaw the dough in the fridge.  Call your best friend for a coze.  When he/she arrives, heat up the oven, put the kettle on, slice the dough log into circles and bake.  These unusual cookies have just the right amount of sweet and just a hint of orange.  Perfection!

2 cups all-purpose flour

2 Tablespoons finely ground Earl Grey tea leaves (You can use loose-leaf tea or use the leaves from tea bags.)

½ teaspoon coarse salt

1 cup (2 sticks) unsalted butter, softened

½ cup confectioners’ sugar

1 Tablespoon finely grated orange zest

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

Put butter, sugar, and orange zest in the bowl of a 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 1¼ 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 F.  Cut logs into ¼-inch-thick slices.  Space 1 inch apart on baking sheets lined with parchment.

Bake cookies, rotating sheets halfway through, until edges are golden, 13-15 minutes.  Let cool on sheets on wire racks. 

Cookies can be stored in airtight containers at room temperature up to 5 days.