Recipe courtesy of Ashley Holt
Earl Grey Cookies
- Level: Easy
- Yield: about 2 dozen cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 131
- Total Fat
- 8
- Saturated Fat
- 5
- Carbohydrates
- 13
- Dietary Fiber
- 0
- Sugar
- 6
- Protein
- 1
- Cholesterol
- 20
- Sodium
- 41
- Total: 1 hr 15 min (includes chilling and cooling times)
- Active: 15 min
Ingredients
1 3/4 cups all-purpose flour, plus more for dusting
8 ounces (2 sticks) unsalted butter, at room temperature, cut into pieces
3/4 cup confectioners' sugar
1/4 cup almond flour
2 tablespoons loose Earl Grey tea leaves
2 teaspoons orange zest
1 teaspoon pure vanilla extract
1/2 teaspoon kosher salt
1/8 teaspoon almond extract
1/4 cup sanding sugar, for garnish
Directions
Special equipment:
a 3 1/2-inch scalloped cookie cutter or desired cutter- 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.