Earl grey tea cookies

_MG_55831 cup of Earth Balance vegan buttery sticks, softened
1/2 cup of powdered sugar
1 teaspoon of vanilla extract
1/4 teaspoon of salt
Grated zest of one orange
2 tablespoons of loose leaf Earl Grey tea (or about 3 teabags)
1/3 cup cornstarch
1 2/3 cup of all purpose flour

In a large mixing bowl, beat butter, powdered sugar, vanilla, salt and orange zest until light. If using loose tea – place tea in a zip lock bag and using a rolling pin or heavy pan crush the leaves into fine granules. You can also use a food processor to do this. Add tea to the butter and mix until incorporated. Fold in cornstarch, then flour one cup at a time. Dump out onto plastic wrap and form into disk and refrigerate for 1-4 hours.
Preheat oven to 350 degrees. Roll out onto a floured surface about 1/4 inch thick. Using your choice of cookie cutter cut cookies. Place onto parchment paper lined baking sheet. Bake for about 15 minutes or until pale golden. Cookies are fragile so remove with a spatula and transfer to a rack to cool.
Makes 24 2-inch cookies.

Recipe adapted from honestlyyumm.com

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