Thursday, February 1, 2007

Earl Grey Tea Cookies

Very grown-up cookies: delicate and not overly sweet.

cups all-purpose flour
1/2 cup granulated sugar
1/2 cup confectioners' sugar
2 tbsp Earl Grey tea leaves, from approximately 6 tea bags
1/2 tsp salt
1 tsp pure vanilla extract
1 cup unsalted vegan butter, cut into pieces (do not use Earth Balance, because it gives a slight aftertaste to the baked goods, and since the taste of Earl Grey is very subtle you should go with coconut oil, or any other vegan "butter")

Heat oven to 375° F. Pulse together all the dry ingredients in a food processor until the tea leaves are pulverized.

Add the vanilla, 1 tsp water, and the butter. Pulse together until a dough is formed.

Divide the dough in half. Place each half on a sheet of plastic wrap and roll into a 12-inch log, about 2 inches in diameter. Wrap and chill for 30 minutes.

Slice each log into disks, 1/3 inch thick. Place on parchment- or foil-lined baking sheets, 2 inches apart. Bake until the edges are just brown, about 12 minutes. Let cool on sheets for 5 minutes, then transfer to wire racks.

Rating: 4 yums (but will definitely try again with coconut oil)

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