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Earl Grey Tea Cookies
makes 2 dozen

1 cup all purpose flour
1/4 cup sugar
1/4 cup confectioners’ sugar

1 tablespoon Earl Grey tea leaves*
1/4 teaspoon salt
1/2 teaspoon vanilla
1 teaspoon water
1/2 cup unsalted butter

Preheat oven to 375°F. Pulse together all the dry ingredients in a food processor until the tea leaves are pulverized.

Add vanilla, water, and butter. Pulse together until a dough is formed. Form the dough into a log onto a piece of wax or parchment paper. Wrap the paper around and roll the log smooth. Freeze now, or chill for at least 30 minutes.

When chilled, slice the log into 1/3 inch thick pieces. Place on baking sheets and bake until the edges are just brown, about 12 minutes. Let cool on sheets for 5 minutes, then transfer to wire racks.

*One would think that expensive loose leaf tea would be best in this recipe. But I’ve actually gotten the best flavor with tea from cheap bags that I’ve ripped open. I think the leaves are more fine and flaky.

Recipe found at http://www.thekitchn.com/

 Chocolate Dip

1 c. semisweet chocolate morsels
1 tbsp. butter
2 tbsp. milk
Melt chocolate in a double boiler or over very low heat, stirring constantly to blend in butter and milk. Set over pan of hot water and do not allow to cool.Dip baked cookies into mixture. Set on wire rack or parchment paper until chocolate sets.

Do not store dipped cookies in high humidity or heat.

Recipe by: CM

Photo and idea by Steampunk