Earl Grey Tea Cookies

Vegetarian
Earl Grey Tea Cookies
45 min.
72
44kcal

Suggestions


Indulge in the delightful fusion of classic flavors with these Earl Grey Tea Cookies, a perfect treat for any dessert lover. Imagine the fragrant aroma of bergamot wafting through your kitchen as you prepare these delicate cookies, which are not only vegetarian but also incredibly easy to make. With just 45 minutes of your time, you can create a batch of 72 cookies that are sure to impress family and friends.

These cookies are a wonderful blend of buttery goodness and the unique, floral notes of Earl Grey tea. The combination of confectioners' sugar and granulated sugar gives them a melt-in-your-mouth texture, while the subtle hint of vanilla enhances the overall flavor profile. Each bite is a delightful experience, making them perfect for afternoon tea or as a sweet snack any time of day.

Whether you're hosting a gathering or simply treating yourself, these Earl Grey Tea Cookies are a charming addition to your dessert repertoire. They are not only visually appealing but also offer a sophisticated taste that will leave your guests asking for the recipe. So, roll up your sleeves and get ready to enjoy the delightful process of baking these exquisite cookies!

Ingredients

  • 0.5 cup powdered sugar 
  • cups flour all-purpose
  • 0.5 cup granulated sugar 
  • 0.5 teaspoon salt 
  • tablespoons tea 
  • cup butter unsalted cut into pieces
  • teaspoon vanilla extract pure

Equipment

  • food processor
  • baking sheet
  • oven
  • plastic wrap
  • aluminum foil

Directions

  1. Heat oven to 375 F. Pulse together all the dry ingredients in a food processor until the tea leaves are pulverized.
  2. Add the vanilla, 1 teaspoon water, and the butter. Pulse together until a dough is formed. Divide the dough in half.
  3. 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.
  4. Place on parchment- or foil-lined baking sheets, 2 inches apart.
  5. Bake until the edges are just brown, about 12 minutes.
  6. Let cool on sheets for 5 minutes, then transfer to wire racks.

Nutrition Facts

Calories44kcal
Protein3.47%
Fat52.61%
Carbs43.92%

Properties

Glycemic Index
2.02
Glycemic Load
2.89
Inflammation Score
-1
Nutrition Score
0.61956522063069%

Flavonoids

Catechin
0.01mg
Epigallocatechin
0.03mg
Epicatechin
0.01mg
Epicatechin 3-gallate
0.02mg
Epigallocatechin 3-gallate
0.04mg
Theaflavin
0.01mg
Thearubigins
0.33mg
Kaempferol
0.01mg
Quercetin
0.01mg
Theaflavin-3,3'-digallate
0.01mg
Theaflavin-3'-gallate
0.01mg
Gallocatechin
0.01mg

Nutrients percent of daily need

Calories:44kcal
2.2%
Fat:2.6g
3.99%
Saturated Fat:1.62g
10.16%
Carbohydrates:4.87g
1.62%
Net Carbohydrates:4.78g
1.74%
Sugar:2.22g
2.47%
Cholesterol:6.78mg
2.26%
Sodium:16.61mg
0.72%
Alcohol:0.02g
100%
Alcohol %:0.26%
100%
Protein:0.39g
0.77%
Vitamin B1:0.03mg
1.83%
Selenium:1.22µg
1.75%
Folate:6.47µg
1.62%
Vitamin A:78.79IU
1.58%
Manganese:0.03mg
1.25%
Vitamin B2:0.02mg
1.1%
Vitamin B3:0.21mg
1.03%
Source:My Recipes