Earl Grey Tea Cookies

These aren’t your granny’s tea cookies…

Or maybe they are.

Maybe your nanna was a wild-child.

Maybe your me-ma was into the good stuff.

If she was, she’d totally approve of these cookies. Why?

Because they’re made FROM tea leafs and infused with LIQUOR.

I know what you’re thinking, but before you give me the fish-eye, just hear me out.

My family LOVES rum balls. You know, those silly little balls of powdered sugar and dark rum and other stuff I couldn’t give two-shakes about? Yea. I hated those. And I would have written it in caps if I hadn’t already typed “with”, “liquor”, and “loves”. Gotta keep the caps positive today!

Anyways, back to rum balls. Disgusting. So gross that I’d avoid any cookie that came anywhere near a rum ball. Ew. Bleh.

And then I grew up.

I still can’t understand the appeal of a rum ball, but I can see the logic in liquoring-up your cookies. It’s genius!

It combines both “just one more” situations and everyone knows two negatives make a positive, right? TA-DA! Free pass to eat as many of these cookies as you can fit in your belly.

Just don’t pass out early. No one likes a chick who can’t hold her liquor!

 

Earl Grey Tea Cookies – Adapted from Martha Stewart

2 cups all-purpose flour
2 tablespoons finely ground Earl Grey tea leaves (from about 4 bags)
1/2 teaspoon coarse salt
1 cup (2 sticks) unsalted butter, softened
1/2 cup confectioners’ sugar
3 tablespoons Grand Marnier + 2 tablespoons melted butter

Using an electric spice or coffee grinder, pulse tea leafs until finely ground.

Whisk flour, tea, and salt in a small bowl; set aside. Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 3 minutes. Reduce speed to low; gradually mix in flour mixture until no streaks of butter remain.

Shape dough into a log. Roll in plastic wrap to ~1 1/2 inches in diameter and wrap tightly to seal. Transfer to fridge and chill overnight (or up to 2 weeks!). In a hurry? Pop the log into the freezer until firm, about 1 hour. Want to know a secret to keeping the rough from developing a flat side while it rests? Use a wooden rolling pin stand or cut open an empty paper towel roll and fit it around the log!

Preheat oven to 350 degrees. Cut logs into 1/4-inch-thick slices. Want to be fancy? Get out a small cookie cutter and cut the slices into fun shapes!

Space 1 inch apart on baking sheets lined with parchment.

Bake cookies, rotating sheets halfway through, until edges are golden, 13 to 15 minutes. Let cool on sheets on wire racks.

As the cookies cool, brush with a mixture of butter and Grand Marnier or your favorite orange-flavored liquor.
 

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