Source: A New Way to Cook by Sally Schneider
Make about 6 dozen cookies
5 teaspoons Earl Grey Tea (or the tea from 4 tea bags)
3/4 cup boiling water
1/3 cup packed light brown sugar
5 1/3 tablespoons plus 1 1/2 teaspoons unsalted butter, softened
1/3 cup granulated sugar
1 large egg
1/4 teaspoon pure vanilla extract
1/4 teaspoon kosher salt
3/4 cup unbleached all-purpose flour
In a measuring cup, steep 1 1/4 teaspoons of the tea in the boiling water for 5 minutes. Strain and discard the tea leaves. Place the tea in the refrigerator to cool.
In a blender, combine the remaining 3 3/4 teaspoons tea and the brown sugar and blend to a fine powder.
In a medium bowl, using a handheld electric mixer, beat together 5 1/3 tablespoons of the butter, the granulated sugar, and the tea sugar at high speed until the mixture is pale yellow and fluffy. Beat in the egg, 3 tablespoons of the brewed tea (use the remainder for iced tea), the vanilla extract, salt, and flour. Cover with plastic wrap and let rest for 30 minutes to let the tea flavor develop.
Preheat the oven to 350F. Lightly grease two large nonstick or heavy regular cookie sheets with a little of the remaining butter.
Drop scant teaspoonfuls of the batter onto one of the prepared sheets, spacing them 2 inches apart. Using the back of a spoon or your finger, spread the cookies out to make 2-inch circles.
Bake for 9 to 10 minutes, until the edges are just beginning to brown. While the cookies are baking, drop the batter onto a second lightly buttered baking sheet. Place in the oven when you remove the first pan. Let the cookies cool on the pan for 1 minute to firm them up. Using a thin metal spatula, carefully transfer the cookies to wire racks. Wipe the sheet clean and repeat using the remaining butter and batter.
Store the cookies for up to 3 weeks in an airtight tin.
1 comment:
I used green tea powder to replace the Earl Grey tea and it tasted pretty good too.
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