Earl Grey Cookies

  • Yield : about 2 dozen cookies
  • Cook Time : 15m
  • Ready In : 15m
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  • 1 3/4 cups all-purpose flour, plus more for dusting
  • 8 ounces (2 sticks) unsalted butter, at room temperature, cut into pieces
  • 3/4 cup confectioners' sugar
  • 1/4 cup almond flour
  • 2 tablespoons loose Earl Grey tea leaves
  • 2 teaspoons orange zest
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon kosher salt
  • 1/8 teaspoon almond extract
  • 1/4 cup sanding sugar, for garnish


Step 1

Combine the all-purpose flour, butter, confectioners' sugar, almond flour, tea leaves, orange zest, vanilla, salt and almond extract in a food processor and pulse just until a dough forms. Turn out on a lightly floured piece of plastic wrap and gently press into a 1-inch-thick disc. Chill for 30 minutes.

Step 2

Preheat the oven to 375 degrees F. Line 2 sheet pans with parchment paper. 

Step 3

Roll out the dough on a lightly floured surface to 1/4 inch thick and cut with a 3 1/2-inch scalloped cutter or desired cutter. Sprinkle the top of the cookies with sanding sugar. Bake just until the edges are lightly golden, 7 to 12 minutes depending on the size of the cookies. Let cool on the sheet pans.

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