Earl Grey Sugar Cookies

This cookie recipe was an absolute experiment, that turned out delicious! There are many recipes for earl grey cookies, but I decided to develop my own. I have read a lot of recipes that  steep the tea in milk, and then add it to the cookies, but what fun is that? I just put the tea right in! The earl grey adds a nice little texture and color to the dough that is completely unique. I used a technique from the renowned chef Samin Nostrat, to incoperate fat, salt, acid, and heat into this recipe. By adding the tea directly in, an acid element is added  from the citrus leaves. 

    It is important to include ingredients to coookies and other sweets that counteract the overpowering sweetness. A pinch of salt here, and some acid there, really creates a fantastic cookie. Because it is not so overpoweringly sweet, these cookies are even a great for an on the go breakfast that will keep you full!  I hope

you enjoy this recipe, and it comes together in no time. 

Ingredients: 

2 sticks softened salted margarine 

2 eggs 

3 cups all purpose flour 

1 teaspoon baking powder 

1.5 cups sugar 

1 teaspoon vanilla 

1 bag of earl grey tea leaves ground into powder (I use bigelow)Pinch of cinnamon Pinch of nutmeg Pinch of salt 

Directions:  preheat oven to 350F/170C
1. Begin by taking earl grey tea out of the bag, and grinding it down to a powder. Then, combine all ingredients together in one bowl, and knead until the dough is uniform.
2. Allow cookie dough to cool in the fridge for 30mins after mixing in a bowl covered with plastic wrap to retain moisture. 
3. Prepare a cookie sheet with parchment paper, and flour your worksurface. Using a rolling pin, roll cookie dough out to 1/2 inch thick. Cut out using a 2-3 inch round cookie cutter (I personally use a small mouth mason jar for this). 
4. These cookies will not rise and spread very much so you can fit within 1/2 inch of eachother. Bake for 13-17 mins until the bottoms are golden brown. Garnish top with granulated sugar, Cool and enjoy :)