EARL GREY SHORTBREAD COOKIES
Steps:
- In a food processor, pulse together the flour, tea, and salt, until the tea is just spotted throughout the flour. Add the confectioners' sugar, vanilla, and butter. Pulse together just until a dough is formed. Place dough on a sheet of plastic wrap, and roll into a log, about 2 1/2-inches in diameter. Tightly twist each end of wrap, and chill in refrigerator for 30 minutes.
- Preheat oven to 375 degrees F.
- Slice the log into 1/3-inch thick disks. Place on parchment or silpat lined baking sheets, 2 inches apart (2 probably needed depending on size of sheets). Bake until the edges are just brown, about 12 minutes. Let cool on sheets for 5 minutes, then transfer to wire racks and cool to room temperature.
EARL GREY TEA COOKIES
Biscuit-like Earl Grey cookies are a wonderful addition to holiday cookie swaps because they are truly unique. -Veronica Callaghan, Glastonbury, Connecticut
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 3 dozen.
Number Of Ingredients 10
Steps:
- Place tea bag in a 1-cup glass measuring cup. Add boiling water; steep 3-5 minutes. Discard tea bag. Cool completely., Preheat oven to 400°. In a small bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg and cooled tea. In another bowl, whisk flour, 1/2 teaspoon cinnamon, cardamom and salt; gradually beat into creamed mixture., Shape level tablespoons of dough into balls; place 2 in. apart on ungreased baking sheets. Flatten slightly with bottom of a glass., Bake 6-8 minutes or until light brown. Remove to wire racks to cool completely. Mix confectioners' sugar and remaining cinnamon. Dust cookies with cinnamon mixture.
Nutrition Facts :
EARL GREY WOODLAND COOKIE COTTAGE
In a departure from the classic gingerbread-and-gumdrops house, this miniature replica of the Little House on Martha's farm is subtly Scandinavian in style. Its blond walls are made of sugar-cookie dough flavored with Earl Grey tea; the lit-from-within windows get their glow from caramel and LED votives placed underneath. Fresh rosemary and thyme were used to make the surrounding greenery garnishes. Before beginning, print and cut out the templates here. Note that you need to make two separate batches of caramel-one for the windows, and another to glue the walls of the house together.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 5h
Yield Makes 1
Number Of Ingredients 9
Steps:
- Cottage: Let dough stand at room temperature until pliable. On separate lightly floured pieces of parchment, roll out each rectangle of dough about 1/8 inch thick. Transfer dough on parchment to baking sheets and refrigerate until firm, about 30 minutes.
- Place templates on top; cut out all shapes with a sharp paring knife. Transfer panels to parchment-lined baking sheets and refrigerate until firm. Meanwhile, reroll scraps 1/8-inch thick and refrigerate until firm. Using a ruler and a pizza cutter or sharp paring knife, slice 20 "timbers," each 1/4-inch thick, from rerolled dough.
- Transfer timbers to another parchment-lined baking sheet and refrigerate until firm, about 15 minutes. (Try to arrange timbers to be as straight as possible; if too soft, refrigerate until firm, then transfer to sheet.)
- Preheat oven to 350°F. Using the side of a ruler, score 9 horizontal lines on each roof piece of dough (making an impression but not cutting all the way through). Using the dull side of a butter knife, create "shingles" by making vertical marks every 1/2 inch, staggering with each row.
- Bake 2 sheets of panels at a time, rotating once, until edges turn light golden, 14 to 16 minutes. Bake timbers until edges turn light golden, 10 to 12 minutes. Transfer baked pieces to a wire rack; let cool completely.
- Caramel Windows and Door Pane: Place 2 wall templates and front template under parchment or 2 silicone baking mats (for added texture); this will be your guide. Pour 1/2 cup water into a medium heavy-bottomed saucepan. Add 1 1/2 cups granulated sugar and cook over medium heat, stirring occasionally, until sugar has dissolved and syrup is clear.
- Continue to cook, without stirring, but washing down sides of pan with a wet pastry brush two or three times to prevent crystals from forming, until syrup comes to a boil. Let boil, swirling pan occasionally, until light amber, 7 to 8 minutes. Remove from heat.
- Using a small dry measuring cup, pour enough caramel onto parchment to extend about 1/2 inch beyond each window or door frame on template. Let cool completely, about 15 minutes.
- Fill a piping bag fitted with a small round tip (such as Ateco #4) with royal icing. Using a serrated knife, gently cut timbers with a sawing motion to create design for each panel. (Refer to template.) Pipe back of each timber with royal icing; attach in place. Pipe a thin line of royal icing around perimeter of each caramel window or door pane; press gently to secure to inside of corresponding panel. Let icing set completely, about 1 hour.
- Assembly: Make another batch of caramel, following instructions in step 3. Dip one side edge of a wall panel in it; allow excess to drip off. Working quickly (before caramel hardens), join coated edge of wall panel to front panel, forming a corner; press firmly to adhere. Repeat with remaining wall panel and back panel. (You will now have 2 corner pieces.)
- Using a pastry brush, brush edge of each wall panel with caramel; press firmly to adhere to front and back panels. (You will now have a square house; if at any point during assembly caramel begins to harden, gently reheat over low.) Brush more caramel over top edges of back and front panel. Immediately attach roof pieces to coated panels, making sure they are centered and evenly aligned (there should be an overhang of about 1/2 inch). Let cool completely, about 30 minutes.
- Transfer cottage to a large platter or cake stand. To illuminate, set LED votives inside. Pour sanding sugar around cottage, creating deeper "snowdrifts" by walls. Sift confectioners' sugar over roof. Arrange rosemary trees and gum-paste mushrooms around cottage. Hang thyme wreath using bakers' twine or fishing line.
EARL GREY COOKIES
Provided by Food Network
Categories dessert
Time 1h15m
Yield about 2 dozen cookies
Number Of Ingredients 10
Steps:
- Combine the all-purpose flour, butter, confectioners' sugar, almond flour, tea leaves, orange zest, vanilla, salt and almond extract in a food processor and pulse just until a dough forms. Turn out on a lightly floured piece of plastic wrap and gently press into a 1-inch-thick disc. Chill for 30 minutes.
- Preheat the oven to 375 degrees F. Line 2 sheet pans with parchment paper.
- Roll out the dough on a lightly floured surface to 1/4 inch thick and cut with a 3 1/2-inch scalloped cutter or desired cutter. Sprinkle the top of the cookies with sanding sugar. Bake just until the edges are lightly golden, 7 to 12 minutes depending on the size of the cookies. Let cool on the sheet pans.
EARL GREY TEA COOKIES
Make and share this Earl Grey Tea Cookies recipe from Food.com.
Provided by Vino Girl
Categories Dessert
Time 32m
Yield 72 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375°F
- Pulse together all the dry ingredients in a food processor until the tea leaves are pulverized.
- Add vanilla, water, and butter; pulse together until a dough is formed.
- Divide the dough in half, placing each half on a sheet of plastic wrap.
- Roll each half into a 12-inch log.
- Wrap and chill for 30 minutes.
- Slice each log into 1/3 inch thick pieces.
- Place on baking sheets lined with parchment paper or foil, 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.
EARL-GREY SUGAR-COOKIE DOUGH
Classic sugar cookie dough gets the teatime treatment when finely ground Earl Grey is added to the dough. Distinctly citrus, the tea infuses the dough with bergamot and-once baked-it's perfect for serving alongside a 'cuppa. Use your favorite holiday cookie cutter and head here for rolling and baking instructions, or use this recipe to build a magical (and edible!) woodland cookie cottage.
Provided by Shira Bocar
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 1h10m
Yield Makes 1 gingerbread cottage
Number Of Ingredients 8
Steps:
- In a medium bowl, whisk together flour, tea, baking powder, and salt. In a stand mixer bowl fitted with paddle attachment, beat butter with sugar on medium speed until pale and fluffy, about 2 minutes. Beat in eggs and vanilla. Reduce speed to low; gradually add flour mixture.
- Turn out dough; divide into 4 pieces. Flatten each into a rectangle and wrap in plastic. Refrigerate until firm, at least 1 hour and up to 2 days.
CHOCOLATE EARL GREY COOKIES
An intriguing combination of Earl Grey tea and chocolate in a soft, cake-like cookie.
Provided by Know-Nothing Gourmet
Categories Desserts Cookies Drop Cookie Recipes
Time 23m
Yield 36
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Cream together butter, sugar, and tea. Beat in vanilla, then eggs, one at a time until incorporated. Sift together flour, cocoa powder, and baking powder; fold into egg mixture until just mixed.
- Drop cookies by rounded tablespoonfuls onto a ungreased cookie sheets.
- Bake in preheated oven for 8 minutes.
Nutrition Facts : Calories 100.3 calories, Carbohydrate 11.8 g, Cholesterol 23.9 mg, Fat 5.7 g, Fiber 0.7 g, Protein 1.5 g, SaturatedFat 3.5 g, Sodium 67.9 mg, Sugar 5.6 g
EARL GREY TEA COOKIES
Earl Grey tea is one of the best teas to use in this recipe, but you can use any tea you prefer. Enjoy these cookies with any type of tea or milk.
Provided by Nomo-Witch
Categories Desserts Cookies Butter Cookie Recipes Tea Cakes and Biscuits Recipes
Time 40m
Yield 24
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Lightly spray a baking sheet with cooking spray.
- Combine flour, white sugar, confectioners' sugar, baking soda, and salt in a large bowl. Cut open tea bags and mix tea leaves evenly into the flour mixture.
- Add butter, eggs, water, and vanilla extract to the flour mixture. Mix with an electric mixer or rubber spatula until dough comes together.
- Roll dough into balls and shape into 2-inch cookies on the prepared baking sheet.
- Bake in the preheated oven until edges are light brown, about 12 minutes. Cool cookies for 5 minutes before serving.
Nutrition Facts : Calories 104.7 calories, Carbohydrate 14.8 g, Cholesterol 25.7 mg, Fat 4.4 g, Fiber 0.3 g, Protein 1.6 g, SaturatedFat 2.6 g, Sodium 43.9 mg, Sugar 6.8 g
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- 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 teaspoon 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.
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- In a medium bowl, use an electric mixer to whip the butter and sugar on medium-high speed for 1-2 minutes. The mixture should be light and fluffy. Add Earl Grey tea, almond milk and vanilla and beat until combined.
- In a seperate mixing bowl, stir together flour, baking powder, baking soda and salt. Add the flour mixture to the butter mixture and beat until combined.
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