Earl Grey Butter Cookies (Bonus – Chocolate Butter Cookies)


So this one is going to be hard to give volume measurements for.  I’ll try, but it would be much better to use a scale.

The Earl Grey ones are very “tea forward”, if you’re into that sort of thing.  I’m not.  I made them for my favorite baker at work, because he likes tea and because he rocks.  Also, I may or may not be trying to butter him up so that someday, I can hug his girlfriend’s chickens.  This is not a euphemism.  His girlfriend has chickens.  I love chickens.  I was told chickens are not huggable.  He assured me that this is not the case.  I am now mildly obsessed with the idea of hugging a chicken.  Anyway, it’s good to have goals.

Tea from 5 tea bags
9 ounces flour (1 3/4 cup flour)
6 ounces butter (1 1/2 sticks)
3 oz granulated sugar (1/4 cup + 2 tablespoons)
1.5 oz confectioners’ sugar (just shy of 1/4 cup)
2 eggs (if you want richer cookies – 3 egg yolks)
1 tsp vanilla paste

Run tea in a food processor until fine.

Add flour and process together.  Cream butter with sugars until light and fluffy. I use my stand mixer, medium speed, for 3-5 minutes. Add eggs one at a time, being sure to fully incorporate before the next addition.   Add vanilla.  At this point, I switch to a wooden spoon.  Fold in flour just until it is incorporated.

For sea shell shapes: Put dough in piping bag with a large star tip.  Start at the top of the shell, piping for a couple of seconds in the same place, and then pulling down slightly to finish the shell.  The ends can be cleaned up by wetting your finger and smoothing the jagged edge at the bottom.

Since there isn’t any baking soda in these, they don’t spread much.  You can place them within a half-inch of each other on a sheet pan lined with parchment.

Bake at 375 for 10-11 minutes.

But my favorite baker is not the only person I wanted to gift cookies, so I made chocolate ones for a couple of my other favorite co-workers, as well as Todd, and my parents.

7.5 ounces flour (1 1/2 cup flour)
1.5 ounces cocoa powder (just shy of 1/4 cup)
6 ounces butter (1 1/2 sticks)
3 oz granulated sugar (1/4 cup + 2 tablespoons)
1.5 oz confectioners’ sugar (just shy of 1/4 cup)
2 eggs (if you want richer cookies – 3 egg yolks)
1 tsp vanilla paste

Whisk together flour and cocoa powder.  Follow instructions from above.

They’re good, but if I was doing it again, I would make plain butter cookies, and sandwich them with some chocolate ganache.

Plain butter cookies would be the first recipe, sans tea.

Ganache is equal parts semi-sweet chocolate and heavy cream. Let’s say 2 ounces of each. Heat the cream until it bubbles around the edge and you see wisps of steam rising.  Turn off heat and add chocolate to the cream.  Wait one minute.  Whisk until smooth.  Allow to cool to room temperature.  Spread on one half of the cookie. Smack another cookie on the back.  (sorry- no pictures for this one.)

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2 thoughts on “Earl Grey Butter Cookies (Bonus – Chocolate Butter Cookies)

  1. You know, I have a friend from culinary school with chickens. If it doesn’t work out with the baker’s girlfriend, Joanna might let you hug her chickens. Sounds like a good recipe, I might use it for a cookie tray on Friday!

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