Baking with Tea!

Ok ladies, I know you have had tea with cookies but have you baked tea in cookies?! Here is a recipe from Food Network's Claire Robinson for Earl Grey Shortbread~

• 2 cups all-purpose flour
• 2 tablespoons loose Earl Grey tea leaves
• 1/2 teaspoon salt
• 3/4 cup confectioners' sugar
• 1 teaspoon pure vanilla extract
• 1 cup (2 sticks) butter, room temperature

Directions

In a food processor, pulse together the flour, tea, and salt, until the tea is just spotted throughout the flour. Add the confectioners' sugar, vanilla, and butter. Pulse together just until a dough is formed. Place dough on a sheet of plastic wrap, and roll into a log, about 2 1/2-inches in diameter. Tightly twist each end of wrap, and chill in refrigerator for 30 minutes.

Preheat oven to 375 degrees F. Slice the log into 1/3-inch thick disks. Place on parchment or silpat lined baking sheets, 2 inches apart (2 probably needed depending on size of sheets). Bake until the edges are just brown, about 12 minutes. Let cool on sheets for 5 minutes, then transfer to wire racks and cool to room temperature.

I recommend you use quality loose tea, but if all you have is bagged Earl Grey tea you can still make these yummy, buttery cookies.

If you are looking for my BLOG Anniversary Giveaway, you can click on the PEETS Holiday Breakfast Blend photo on my sidebar or see the Blog Post for Nov 29. Enter by December 6!

Here is a card I made using the Recollections Naughty Or Nice Paper pad~

I stamped the sentiment three times. The small Pansies are Prima. I sewed a bit on this card and stamped behind the patterned paper too~