Ingredients
- 1 cup Unsalted Butter, softened
- 1/2 cup Powdered Sugar
- 2 cups All-Purpose Flour
- 2 tbsp Loose Leaf Earl Grey
- 1/2 tsp Vanilla Extract
- Pinch of Salt
Nutrition per cookie:
Calories: 150
Fat: 10g
Carbs: 16g
Protein: 1g
Instructions
1
Prep the Tea: Place the loose leaf Earl Grey in a mortar and pestle or spice grinder. Pulse until it is a fine dust. You don't want large sharp leaves in your cookie.
2
Cream Butter: In a mixer, beat the softened butter, ground tea, and powdered sugar until light and fluffy (approx 3 mins). This infuses the butter with the tea aroma.
3
Mix & Chill: Add flour and salt. Mix until just combined. Roll the dough into a log, wrap in plastic wrap, and chill in the fridge for at least 30 minutes. This prevents spreading.
4
Bake: Slice the log into rounds. Bake at 175°C (350°F) for 10-12 minutes until edges are barely golden. Let cool completely to firm up.
Expert Tip: London Fog Variation
Want that "London Fog" latte taste? Add 1 teaspoon of dried lavender buds to the grinder along with the tea leaves in step 1. The floral notes pair perfectly with the vanilla and bergamot.