These are something a little different, and make a wonderful, unique cookie! Earl Grey is one of my favorite tea blends, so it’s nice to use it in a different way!
Ingredients:
⅓ cup of fresh, filtered water
5 Earl Greyer tea bags by Republic of Tea
¼ cup of unsalted butter, softened and cubed
½ cup of sugar
1 egg
1½ cups of flour (or gluten-free flour blend)
¼ tsp of salt
Steep 3 Earl Greyer tea bags in boiling water for 3 minutes.
Remove the tea bags and set the tea aside to cool. Preheat the oven to 375°.
In a small bowl, cream the butter and sugar until light and fluffy. Beat in the egg and cooled tea.
In another bowl, tear open the contents of the 2 remaining tea bags and blend with the flour and salt. Gradually beat into the creamed mixture.
Shape tablespoons of dough into balls and place them 2 inches apart on ungreased baking sheets. Flatten slightly with the bottom of a glass. Bake for 6-8 minutes or until light brown. Place the cookies on wire racks to cool completely.
Enjoy!