As I said last week, I love cookies. If you can’t tell, I’ve been on a bit of a cookie kick the last week or so. I made these little beauties as part of some thank-you baking for Paul’s aunt and uncle and their family.
When I went to Teacher’s Convention in Calgary, they let me stay at the house, and even drove me in to the Convention Center to make sure I got there okay. It was awesome, and I am so lucky to be able to call them family now!
Either way, I love these kinds of cookies that you can just slice and bake. You make the dough, roll it into a log, wrap it in plastic wrap and let it chill out for a bit before you slice and bake. It makes wonderfully uniform cookies, for anyone who is a little picky with their cookie sizes.
These are also great because anything that incorporates tea into baking is a winner in my books. Enough talk. Tea cookies!
Yield: Approx. 20 cookies
¼ c. sugar
¼ c. icing sugar
½ c. butter, softened
1½ c. flour
½ tsp. Earl Grey tea leaves
½ tsp. baking powder
Pinch of salt
1 tsp. vanilla
In the bowl of a mixer fitted with the paddle attachment, cream together the sugars and butter. Add in the egg and vanilla, and mix until well combined.
Add in the flour, tea leaves, baking powder and salt, and mix until a cohesive dough forms.
On a clean work surface, roll the dough into a log and wrap tightly in plastic wrap. Refrigerate for at least 2 hours, up to 24 hours.
Preheat oven to 400°F. Lightly grease a baking sheet, and slice dough into ¼ inch slices. Lay on baking sheets and bake in preheated oven for 6-8 minutes, until bottoms and edges are light brown, and the middle is set.
Cool for 2 minutes on baking sheet, then transfer to cooling rack to cool completely.