Earl Grey Tea Cookies
- 1 cup (2 sticks) unsalted butter, very soft
- 1 cup Imperial Sugar Confectioners Powdered Sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 2 Earl Grey tea bags
- Zest of 1 mandarin orange or 1/2 orange (no white bitter pith)
- 2 cups all-purpose flour*
- 12 oz melting wafers or chocolate
- *Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.
- Preheat oven to 350°F.
- Mix butter until creamy. Add sugar and continue mixing until well combined. Add vanilla, salt, tea leaves removed from tea bag and zest and mix until very well combined.
- Sift flour and add in one step to above. Mix until dough forms. Do not overmix.
- Press dough onto a plastic food film or parchment paper lined cookie sheet and place in refrigerator for approximately 30 minutes or until firm/cold enough to roll.
- Meanwhile cut a piece of sturdy paper or cardboard 1 3/4-inch wide and 12 1/2-inches long. Mark obtained strip every 2 1/2-inches. (The size of a real tea bag.)
- Remove 1/2 of dough from refrigerator and roll it on a lightly floured surface to 1/8-inch thickness.
- Using your guide and a sharp knife cut 2 1/2-inch wide strips. Cut crosswise to obtain a “tea bag”. Place on a parchment-lined cookie sheet.
- Cut away top 2 corners as seen on a tea bag. Using a drinking straw, poke a hole near center top to attach tread.
- Place in oven and bake until light golden, about 12-14 minutes (time will depend on actual thickness of cookies). Let cookies completely cool.
- Melt chocolate flavored wafers or temper chocolate. Dip cookies and let chocolate harden. Attach tread and perhaps a message of endearment.