Ingredients
1 1/2 cups all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 tablespoon Earl Grey tea leaves
6 tablespoons unsalted butter, at room temperature
1/2 cup sugar
1 egg
1/2 teaspoon vanilla.
Method
Sources
📖
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Bergamot-scented tea — drinking, infusing cream, Earl Grey cake
Chinese gongfu tea tray — drainage system for tea ceremony
Classic whistling kettle — alerts when water boils, stovetop staple
Air-insulated sheet — no burnt bottoms on delicate cookies
Adjustable stand — hold cookbook or tablet at eye level while cooking
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Bergamot-scented tea — drinking, infusing cream, Earl Grey cake
Chinese gongfu tea tray — drainage system for tea ceremony
Classic whistling kettle — alerts when water boils, stovetop staple
Air-insulated sheet — no burnt bottoms on delicate cookies
Adjustable stand — hold cookbook or tablet at eye level while cooking
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In the bowl of a food processor, combine flour, baking powder, salt, and tea leaves. Pulse until tea leaves are finely ground, 6-pulses. In the bowl of a stand mixer fitted with a paddle attachment, beat together butter and sugar until fluffy, about 4 minutes. Beat in vanilla, followed by egg. Add dry ingredients to bowl and mix just until dough comes together. Wrap dough in plastic wrap and chill in refrigerator for 1 hour. Adjust oven racks to upper and lower middle positions and preheat oven to 350°F. Line two baking sheets with parchment paper. Lightly flour a clean work surface. Roll dough out to 1/8-inch thickness. Cut out cookies with cutter of your choice, then transfer to prepared baking sheet. Bake until cookies are just golden at the edges, about 12 minutes. Let cool 5 minutes then transfer to a wire rack to finish cooling.