Earl Grey Cookies
Earl grey tea leaves in crispy cookies make for a delicious and unconventional afternoon snack!
What I Changed (Reflected Below): Whole wheat pastry flour instead of white all-purpose flour for nutrition; Succanat instead of white sugar for nutrition; Pulverized tea leaves before adding to other dry ingredients to ensure tea flavor was distributed evenly.
1 cup whole wheat pastry flour
1/4 cup succanat (sugar)
1/4 cup confectioners’ sugar
1 tablespoon Earl Grey tea leaves (emptied from 3 or 4 tea bags), pulverized in spice grinder
1/4 teaspoon salt
1/2 teaspoon vanilla
1 teaspoon water
1/2 cup unsalted butter
1. Preheat oven to 375°F. Pulse together all the dry ingredients in a food processor until the tea leaves are pulverized.
2. Add vanilla, water, and butter. Pulse together until a dough is formed. Form the dough into a log onto a piece of wax or parchment paper. Wrap the paper around and roll the log smooth. Freeze now, or chill for at least 30 minutes.
3. When chilled, slice the log into 1/3 inch thick pieces. Place on baking sheets, keeping room for spreading. Bake until the edges are just brown, about 14 minutes. Let cool on sheets for 5 minutes, then transfer to wire racks.
Makes ~20 cookies