Butter Cookie Recipe with Earl Grey Tea + London Fog Recipe
by Maggie Frank
August 08, 2023
We're going to cut the cookies into thin logs that will be perfect for dipping. And with only 5 ingredients that you probably already have in the house, why not mix up a batch? And don't get me started with how simple it is to make a London fog; This will be your new everyday caffeine kickstarter.
Special Ingredients
Earl Gray Supreme
Everything you love about the classic flavors of earl grey tea will warm up your mug with this blend. Earl Grey Supreme is bold, with stronger notes of bergamot and rich Ceylon black tea. When you add additional ingredients to tea or bake with it, it will start to dull down the flavor a bit, so the bolder tea definitely will make sure the flavors shine through.Butter
Butter cookies are crisp and sweet with a short crumb texture. There are so few ingredients in these cookies that it is so important that you use high-quality, high-fat salted butter. In recipes like this I like to remind myself, if my butter tastes good, my baked good will taste great too. In addition to the butter being the main flavor in the cookie besides the tea, it will also be the ingredient that acts as the leavening agent. It will give the cookie what it needs to rise and spread and bake tender. So don't skip out!Butter Cookies Infused with Earl Grey Supreme Recipe
Time: 1 hour 30 minutes
Cook: 15 minutes
Ingredients
1/2 cup Salted butter (high quality is recommended)1 cup Powdered sugar
1 cup All Purpose flour
1 teaspoon Earl Grey Supreme
1 cup white chocolate chips
Directions
1. In a medium bowl, use an electric mixer to cool cream butter. You want the butter to be spreadable consistency while maintaining a chilled temperature. Start on low speed and stop often to scrape the bowl with a rubber spatula.2. Once you have reached that spreadable consistency, add in the powdered sugar all at once. Mix on low speed until well combined, and set aside.
3. In a small bowl, using a small whisk or fork combine the flour and loose tea. I crushed some of the larger tea leaves with my fingers before adding it to the flour but that is optional.
4. Mix the flour into the butter in two additions on low speed. Scrape the bowl well to make sure no dry spots remain.
5. Transfer the dough onto a sheet of plastic wrap. Lay another piece on top and gently press the dough down into a thin flat rectangle. About a 1/4 of an inch thick.
6. Place the well-wrapped dough in the refrigerator to rest for 30 minutes before baking.
7. At this time you can preheat the oven to 325°F.
8. After 30 minutes, remove the dough from the fridge, and unwrap the top layer.
Rest the dough on a cutting board and using a sharp knife, cut the dough into long logs. Don't worry about the cuts being perfect because the cookies will spread in the oven.
9. Lay the cookie logs on parchment paper and bake for 10-13 minutes.
10. Let rest until fully cooled.
11. Once the cookies are fully cooled, melt the white chocolate in a small microwave-safe bowl. Heat in the microwave for only 15 seconds at a time and mix well in between.
12. Gently pick up a cookie log one at a time and dip the corner into the melted chocolate and place it down on a piece of parchment to set.
13. After a few minutes, the cookies should be set & they will be ready to enjoy!
London Fog with Earl Grey Supreme
Ingredients
1/2 cup hot water1 teaspoon Earl Grey Supreme
1/2 cup milk of your choice
1 tablespoon vanilla syrup
Directions
1. Heat water to 212°F and steep tea in the hot water for 3-5 minutes, depending on your preference.2. While your tea steeps, warm your milk and vanilla syrup together in the microwave or over the stovetop. Once warmed, use a handheld milk frother to add air to the milk. Froth to your liking.
3. When your tea leaves are removed and your milk is light and frothed simply pour the milk over the tea and give it a quick stir.
4. That's it! Enjoy!