CAKE, COUTURE & CIE

As I already mentioned in a previous post, I hit upon a real treasure trove of recipes when I found the French translation of Martha Stewart's Cookies. I've yet to try a recipe from this book that hasn't turned out perfectly.

When I initially browsed through the book and saw the Earl Grey Tea Cookies, I knew the recipe would be one of the first on my list to try out. Who could pass up a sweet that combines cookies and tea???

These cookies are very simple to make. They are less time intensive than cut-out style cookies and, after rolling and chilling the dough, take no more time to prep for baking than drop cookies. The orange zest complements the bergamot in the Earl Grey really well, and the texture reminds me a bit of shortbread. As a tea lover, I can imagine the variations you could make with other teas, flavored or not, and fruit zests.

Everyone who tried the cookies found their taste unique and was surprised to discover that they contained ground-up tea (so I'm not quite sure what they initially thought the dark specks in the cookies were...). All in all, a very original cookie -- this recipe is a keeper.