COOKIE RECIPE STUDY NO. 3: July has been rather rainy. Not much fun to be had outside when thunderstorms threaten every outing. The sky has been grey. And earl grey tea has been my companion. Whenever I drink earl grey tea; I feel sophisticated as if I am dining with British royalty. Or my personal radio echos Gene Chandler's "Duke of Earl." However, reality is far from tea rendezvouses with the Queen or serenades from doo-wop crooners; but when locked up inside for days due to down pours fabricated delusion cement. There is no better rainy day task than baking cookies. And the beloved new ingredient in this recipe study has been my constant companion amidst the storms: Earl Grey Tea.
Earl Grey Tea is a black tea and its distinct aroma comes from the oil of bergamot orange rind allowing it to pair quite well with citrus. The rise of Earl Grey came about in the 1800's. There is a legend that the tea was named after Lord Grey, who had one of his crew rescue a drowning boy in China. The Chinese father presented the tea to the Earl as a show of gratitude. No such legend has been proven, but these cookies will be legend.
Total Prep & Bake Time: Approximately 30 Minutes
Ingredients for Cookies
- 2 cup of all-purpose flour
- 1/2 teaspoon of baking soda
- 1/2 teaspoon of salt
- 1 teaspoon of vanilla extract
- 1 tablespoon of Half n' Half Cream (less fat in it)
- 1/2 cup of unsalted butter at room temperature
- 1 cup granulated sugar
- 1 large egg
- 1/2 tablespoon lemon zest
- 1 tablespoon fresh squeezed lemon juice
- 2.5 tablespoons earl grey tea powder
- 1/3 cup of powdered sugar
- 1/4 teaspoon of vanilla extract
- 1 teaspoon of fresh squeezed lemon juice
- 1 teaspoon of fresh lemon zest
- 1 tablespoon earl grey tea powder
- 1.5 tablespoons milk
1. Preheat oven to 350 degrees. Use a coffee grinder to create your earl grey tea powder. In a medium bowl, whisk together flour, baking soda, salt, lemon zest, and earl grey tea powder. In a large bowl, using an electric mixer, beat butter and granulated sugar until light and fluffy. Add egg, vanilla, lemon juice, and cream and beat until combined. With mixer on low, mix in flour mixture.
2. Use a 1-inch scoop cookie scoop to evenly create dough, place scooped dough onto two baking sheets lined with wax baking paper. Leave about 1 inch around each cookie. Bake 10-12 minutes, rotating sheets halfway through. Let cool 2 minutes on sheets, then transfer cookiesto a wire rack to cool completely.
3. To make the glaze, whisk together al ingredients for glaze until smooth. Brush the tops of the cookies with the glaze then let the glaze set for 1 hour.
This cookie is fast becoming my favorite. Looking forward to my summer storms so I can stay in and make them.