Sweet and citrusy, these Earl Grey orange cookies are a delightful baked good that’s ideal for bringing out at teatime.
- 1 1/2 cups einkorn all-purpose flour
- 1/3 cup coconut sugar
- 1 tablespoon loose Earl Grey tea leaves (or about 3 bags)
- 1/2 teaspoon salt
- 3/4 teaspoon pure vanilla extract
- 1 tablespoon cold water
- 7 tablespoons unsalted butter, chilled and cubed
- 1 tsp orange extract
- 1 tsp orange zest
- Combine flour, sugar, tea, and salt in a food processor and pulse a few times to combine.
- Add vanilla, water, and butter to the food processor and pulse until the mixture comes together to form a firm dough. It will take a little bit of processing to come together, about 2-3 minutes or 50-60 pulses.
- Turn the dough out onto the counter and form it into a solid log that’s about 6.5 inches long and 2 inches wide. Wrap tightly in plastic wrap and stick it in the freezer for 30 minutes, or until firm.
- Preheat oven to 375˚F and line two baking sheets with parchment or silicone pan liners.
- Slice into discs 1/3 inch thick with a knife that’s been run under hot water, gently reshaping the discs into rounds if they flatten or become misshapen as you cut them. Place on prepared baking sheets about two inches apart.
- Bake for 13-15 minutes, until the edges are golden brown, rotating the sheets halfway through baking.
- Remove to wire racks to cool completely.
Adapted from Martha Stewart’s Cookies.
It’s really important to crush the tea leaves thoroughly if you are using a loose leaf variety in particular, so you won’t have big, wiry pieces in the cookies. You could use a food processor, an electric spice grinder, or a blade type coffee grinder, but I prefer putting the tea in a plastic baggie and mashing it with a rolling pin or a hammer, or grinding it in my mortar and pestle.
- Category: Cookies
- Method: Baking
- Cuisine: Dessert
Keywords: tea, Earl Grey, orange, cookie, holiday baking