Thursday, November 11, 2010
Cookie Recipe #313 - Tea Finger Cookies
These "chillin" cookies have tea leaves dispersed throughout. I'm not a tea lover, but these cookies are surprisingly good. Only an hour of "chillin" time is needed, although overnight will work, also.
Ingredients: 10 tablespoons butter, at room temperature, diced, 1/2 cup light brown sugar, packed, 1-2 tablespoons Lady Grey tea leaves (or Earl Grey), 1 egg, beaten, 1 3/4 cups all-purpose flour, raw sugar, for sprinkling.
Instructions: In large mixing bowl, beat butter and sugar until light and creamy. Stir in the tea leaves until well combined. Beat in the egg, then carefully fold in the flour. Using your hands, roll the dough on a lightly floured surface into a long cylinder, about 9 inches long. Gently press down on the top of the dough cylinder with the palm of your hand to flatten slightly. Wrap the dough in plastic wrap and chill for about 1 hour or until dough is firm enough to slice.
Preheat oven to 375 degrees. Line two baking sheets with parchment paper. Using a sharp knife, cut the dough cylinder into 1/4 inch slices and place, slightly apart, on the prepared baking sheets.
Sprinkle the cookies with the raw sugar, then bake for 10-15 minutes until lightly browned. Transfer cookies to wire racks to cool completely.
Makes about 3 dozen cookies.
"The Cookie and Biscuit Bible", Hermes House, Anness Publishing Ltd., London, 2003.