Thursday 18 April 2013

Rose with French Vanilla Cookies by Vanessa Tay

Rose with French Vanilla Cookies






Makes about 60 cookies

Ingredients:
  • 2 cups (256g) all purpose flour
  • 2 tbsp finely ground tea (tea can be ground in a spice grinder or mini food processor)  (I used Dilmah brand - Rose with French Vanilla tea bags. The leaves are already very fine.)
  • 1/2 tsp salt
  • 1 cup (227g) unsalted butter, softened
  • 1/2 cup (64g) icing sugar

Method:
  1. In a small bowl mix the flour, tea and salt together. Set aside.
  2. In a large bowl, beat the butter and icing sugar together with an electric mixer until the butter is light and fluffy (about 3 minutes). Add the flour, mixing until well combined.
  3. Split the dough in half and create two round logs, 1 1/4 inches in diameter, wrap them with parchment paper and refrigerate for 1 hour. To keep the bottoms of the logs from flattening out you can slide the logs into paper towel tubes before refrigerating.
  4. Preheat the oven to 350. Line two cookie sheets with parchment, set aside.
  5. Cut the logs into 1/4 inch slices, place the slices on the baking sheets about 1 inch apart. Bake for 13 to 16 minutes until the bottoms are just golden. Let the cookies cool on a wire rack before serving.
* Modified from http://whatsheshaving.com/2011/11/21/earl-grey-tea-cookies-take-two/

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