This is a nice base recipe that you can add almost anything you like. I haven’t added nuts and fruits yet, but I will post how much I added when I do.
Try using a nice flavorful tea. I split the recipe in half and made half earl grey and half black dragon oolong. I’m trying spicy earl grey and chai next time!
I like to freeze these and thaw just one when I’m ready for tea. I tend to eat less that way.
- 4 cups all-purpose flour
- 4 tablespoons loose tea leaves
- 1 teaspoon salt
- 1 1/2 cups confectioners’ sugar
- 2 teaspoon pure vanilla extract
- 2 cups butter, room temperature
- Optional: Your choice of any of the following; chopped nuts, dried fruits, lemon zest, etc.
- In blender (or food processor), blend together the flour, tea, and salt, until the tea is spotted throughout the flour. Pour into large bowl.
- Add the confectioners’ sugar, vanilla, and butter to large bowl. Using hand mixer, mix until a dough is formed. (You can also use the food processor for this by adding the listed ingredients into the flour mixture and pulse until the dough is formed.)
- Place dough on a sheet of waxed paper, and roll into a log, about 2 1/2-inches in diameter. Twist each end to close.
- Chill for 30 minutes.
- Preheat oven to 375 degrees F.
- Slice the dough log into 1/3-inch thick cookie rounds. Place cookies on parchment lined baking sheets, 2 inches apart.
- Bake until cookie edges are light brown, about 12 minutes. Cool on baking sheets for 5 minutes before transferring to wire racks to cool completely.
- I didn’t use the blender at all, so I wound up with large pieces of loose tea leaves in my cookies. I actually liked them that way. They had a small crunch without having any nuts. That’s why there are large black spots in the cookies pictured. Next time I’ll try using the blender or food processor and see how I like it.