silver-dollar-sized cookies

I am a firm believer that we all have the same 24 hours in a day. We spend it differently. There are certain things—work, school, commuting—that are fixed in our schedules, eating up allotted hours the way health insurance costs and rent checks consume our salaries. But there’s almost always some give, some wiggle room. What we do with that extra space is what defines us.

Just like I can manipulate my budget to pay for dinner out when I really want to, I can always find time to talk with my best friend on the telephone. It doesn’t matter if I’m on vacation or if I’ve got a million tasks on the day’s to-do list. Certain things get priority.

It’s why my teacher friend, Jackie, comes over to watch a movie with me, hauling her grading records and fourth-grade papers with her on a Saturday night. It’s the reason I can stay updated with Facebook throughout the week. It’s why I’m usually in bed by 11 PM.

And, also, it’s the story of me and my kitchen.

There are a lot of people who say things about not having time to cook—they have kids or they work too many hours or they are just too busy, in that vague way we like to use when our high-pressure schedules finally work to our advantage, providing an excuse out of anything we don’t want to do.

But these cookies—yes, another cookie recipe and yes, there will be another coming soon—won’t take longer than an episode of The Office to assemble, after which you pop them in the freezer. What could be easier? When you find a minute (really, whenever you feel like it), pull out the frozen log, let it thaw a bit, slice into cookies and place them on a sheet in the oven. Bake for about 15 minutes—less time than it takes for me to drive to work, how about you?—and you’ve got something pretty amazing.

give me cookies and I'm happy

Buttery and sweet, with the unmistakable punch of Earl Grey (from bergamot, which is a sort of orange) flavor, these shortbread cookies get credit for being the first Martha Stewart recipe I ever tried and loved, after which I’ve never looked back.

I say this (and mean it!) about a lot of cookies, I know, but: you truly can’t eat just one Earl Grey cookie. For one thing, they’re teeny-tiny, the size of silver dollars, at least the way I roll the logs. But also, the beautiful dough, all dotted with crumbled bits of tea, sends this fragrant citrus smell out of the oven, and, one bite in, the flavor proves addictive. I’m telling you: however you choose to spend your time these next few days, let these cookies be a part of it.

earl grey cookies



Earl Grey Cookies
from Martha Stewart’s Cookies

Ingredients:
2 cups all-purpose flour
2 tablespoons finely ground Earl Grey tea leaves (from about 4 bags)*
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
1/2 cup confectioners’ sugar
1 tablespoon finely grated orange zest

Directions:
Whisk flour, tea and salt in a small bowl; set aside.

Put butter, 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.

Divide dough in half. Transfer each half to a piece of parchment paper and shape into logs. Freeze the logs until firm, 1 hour (can be frozen longer and used at your convenience—I’ve been known to freeze the dough for a few weeks).

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

Bake cookies, rotating sheets halfway through until edges are golden, 13 to 15 minutes. Let cool on sheets on wire racks. Cookies can be stored in airtight containers at room temperature up to 5 days.

*It’s really important to crush the tea leaves thoroughly, so you won’t have big, wiry pieces in the cookies. You could use a food processor, but I prefer putting the tea in a plastic baggie and mashing it with a rolling pin or a hammer.

Shanna Mallon started Food Loves Writing back in 2008, as a way to remember her grandma and write about her life through food. Since then it's become a place leading her to a lifestyle of eating whole foods, a new home in Nashville and the love of her life, Tim. Follow Shanna on Twitter @foodloves, keep up with Food Loves Writing on Facebook and stay inspired with the monthly newsletter.

This Post Has 11 Comments

  1. Lan

    once again your pix are amazing. :) you really ought to go into sales, you’re selling these beauties like crazy! alas, i am not an earl grey tea fan, but i’m thinking we could substitute a different kind of tea??
    i love that these cookies are easy to assemble and can be thrown into the freezer for later baking.

  2. Chessa

    mmm…
    your photos and the way that you talk about food really inspires me.
    I’ve told my husband about you…I never want to cook for myself the nights that he works late but I do now bc of you.
    :)

  3. Shannalee

    Lan: You don’t like Early Grey? Have you tried it with a bit of cream and sugar? So good! But, if you’re truly not a fan, I’d say trying another tea would be brilliant. In fact, I did something with a lemon-chamomile tea this weekend, along with lemon zest… it wasn’t quite as good in my book, but it wasn’t bad either. Let me know if you try something.

    Kickpleat: I’d love to hear what you made. That book has the best cookies anywhere.

    Amy: Lady Grey!? Why have I never heard of this? I need to try it! As far as the cookies, I’d think it’s worth trying–do let me know if you do!

    Maggie: Yeah, couple them with a fresh cup of tea, and it’s heaven. Hope you and your fiance enjoy them!

    Chessa: What a completely lovely thing to say. Thank you so much!

  4. RobinSue

    These cookies are my cup of tea! Really! Earl Grey is my favorite tea of all time. I will have to bookmark this as it is perfect for those cold months to go with my many cups of tea! Thanks for sharing.

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