Tea cookies

I made these Earl Grey and Chocolate-Orange Expresso thins for Audrey's 1st birthday...big yummy hit! And so easy to make too.

Chocolate-Orange-Espresso Thins

Ingredients:

- 1 1/2 cups all-purpose flour

- 1/2 cup unsweetened Dutch-process cocoa powder

- 1 1/2 teaspoons good-quality instant espresso powder

- 1/2 teaspoon coarse salt

- 1 cup (2 sticks) unsalted butter, room temperature

- 1 cup confectioners' sugar

- 1 tablespoon finely grated orange zest

- 1 teaspoon pure vanilla extract

- Coarse sanding sugar, for sprinkling

Directions:

1. Sift together flour, cocoa powder, espresso powder, and salt into a medium bowl.

2. Put butter, confectioners' sugar, orange zest, and vanilla in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 3 minutes. Reduce speed to medium-low and gradually add flour mixture until just combined.

3. Transfer dough to a 12 by 16 inch piece of parchment paper to 1 1/2 inches in diameter. Roll up in the parchment paper into a tube. Chill at least 2 hours or overnight.

4. Preheat oven to 350 F degrees. Cut log into 1/4-inch-thick slices; transfer to baking sheets lined with parchment paper. Brush tops with water; sprinkle with sanding sugar. Bake until set, 15 to 17 minutes. cool on sheets on wire racks. 

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Earl Grey Tea Cookies

Ingredients:

- 2 cups all-purpose flour

- 2 tablespoon finely ground Earl Grey tea leaves (about 4 tea bags)

- 1/2 teaspoon coarse salt

- 1 cup (2 sticks) unsalted butter, room temperature

- 1/2 cup confectioners' sugar

- 1 tablespoon finely grated orange zest

Directions:

1. Whisk together flour, tea, and salt in a bowl

2. Put butter, confectioners' sugar, and orange zest in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 3 minutes. Reduce speed to low; gradually mix in flour mixture until just combined.

3. Divide dough in half. Transfer each half to a piece of parchment paper; shape into logs. Roll in parchment paper to 1 1/4-inches in diameter. Roll in parchment paper in a tube shape and refrigerate for 1 hour.

4. Preheat oven to 350 F degrees. Cut logs into 1/4-inch thick slices. Space 1 inch apart on baking sheets lined with parchment.

5. Bake cookies, rotating sheets halfway through, until edges are golden, 13 to 15 minutes. Let cool on sheets on wire racks.

Recipe courtesy of Martha Stewart's Cookies