DOWNTON ABBEY EARL GREY SHORTBREAD COOKIES
Crisp and buttery shortbread cookies with a hint of Earl Grey, with just 5-ingredients and an easy lemon glaze, they're perfect for parties, tea time, or scarfing down all by yourself!
Provided by Rebecca Hubbell
Categories Dessert
Time 2h30m
Number Of Ingredients 7
Steps:
- Blend the butter and earl grey tea leaves together and allow to sit at room temperature for at least 2 hours, longer is fine. If you are running short on time, this step can be skipped and the tea can be added with the powdered sugar. Just note that the flavor may not be as strong.
- Once the butter has finished setting. Preheat oven to 350° F and line a baking sheet with parchment paper and set aside.
- Cream the butter and tea mixture and powdered sugar in a large bowl or stand mixer.
- Add in the flour and salt. Continue to mix until a soft dough forms. The mix will be dry and crumbly at first but will come together.
- Roll dough out on a lightly floured surface until it's 1/4-inch thick.
- Cut out cookies using a 2-inch round cookie cutter.
- Bake on a parchment lined baking sheet for 12 to 15 minutes or until the edges are golden brown in color.
- Once cooled, whisk together the glaze ingredients and dip or drizzle the cookies as desired and place on wax paper to set.
Nutrition Facts : Calories 90 kcal, Carbohydrate 10 g, Fat 5 g, SaturatedFat 3 g, Cholesterol 13 mg, Sodium 33 mg, Sugar 4 g, ServingSize 1 serving
SALTED DARK CHOCOLATE TART
When I was little, my grandpa always had a bag of caramels in his truck and a few in his pocket. Whether we were camping or going to a movie, I enjoyed sharing caramels with him. Now I try to put caramel in as many of my desserts as possible, including this sweet and salty tart. -Leah Tackitt, Austin, Texas
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 16 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, combine cookie crumbs and butter; press onto the bottom and up the sides of a greased 9-in. fluted tart pan with removable bottom. Cover and refrigerate for 30 minutes., For caramel, in a small saucepan over medium heat, combine sugar and water. Cook, shaking pan occasionally, until sugar is melted and mixture is almost clear (do not boil). , Increase heat to medium high; bring to a boil, without stirring. Cover and boil for 2 minutes while tightly holding lid of pan down. Uncover; shake pan. Cook 1-2 minutes longer or until mixture is amber, shaking pan several times., Remove from the heat; stir in cream (mixture will bubble) until smooth. Stir in butter (mixture will bubble) and salt until blended. Pour into crust; refrigerate for 15 minutes., Place chocolate in a large bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Stir in vanilla. Let stand for 20 minutes. , Pour chocolate mixture over caramel. Sprinkle with sea salt. Refrigerate for at least 3 hours. Remove from the refrigerator about 45 minutes before serving.
Nutrition Facts : Calories 552 calories, Fat 37g fat (21g saturated fat), Cholesterol 46mg cholesterol, Sodium 200mg sodium, Carbohydrate 56g carbohydrate (43g sugars, Fiber 1g fiber), Protein 5g protein.
CHOCOLATE EARL GREY COOKIES
An intriguing combination of Earl Grey tea and chocolate in a soft, cake-like cookie.
Provided by Know-Nothing Gourmet
Categories Desserts Cookies Drop Cookie Recipes
Time 23m
Yield 36
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Cream together butter, sugar, and tea. Beat in vanilla, then eggs, one at a time until incorporated. Sift together flour, cocoa powder, and baking powder; fold into egg mixture until just mixed.
- Drop cookies by rounded tablespoonfuls onto a ungreased cookie sheets.
- Bake in preheated oven for 8 minutes.
Nutrition Facts : Calories 100.3 calories, Carbohydrate 11.8 g, Cholesterol 23.9 mg, Fat 5.7 g, Fiber 0.7 g, Protein 1.5 g, SaturatedFat 3.5 g, Sodium 67.9 mg, Sugar 5.6 g
SALTED CHOCOLATE COOKIES
The addition of sea salt takes these big, soft, chocolaty, fudgy cookies to another level. Chocolate lovers will find these cookies irresistible.
Provided by Yoly
Categories Desserts Cookies Drop Cookie Recipes
Time 50m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line 2 large baking sheets with parchment paper and spray with cooking spray.
- Combine flour, cocoa powder, baking powder and 1/2 teaspoon sea salt in a bowl.
- Place butter in a saucepan over low heat and cook until melted, 3 to 5 minutes. Add chocolate chips and stir until completely melted. Remove from the heat.
- Combine brown sugar, white sugar, eggs, and vanilla extract in a bowl and beat with an electric mixer until creamy. Pour a small amount of the chocolate mixture into the egg mixture and stir until well combined. Slowly add remaining chocolate mixture, stirring constantly so the eggs don't curdle. Fold in the flour mixture until just combined. Do not overmix.
- Drop 6 large scoops of batter about 2 inches apart onto each of the prepared baking sheets.
- Bake in the preheated oven until cookies have spread and flattened to a diameter of 4 1/2 inches or larger, and the tops are crinkled and puffed, 12 to 14 minutes. Immediately sprinkle with sea salt.
- Place baking sheets on a wire rack and cool for 18 to 20 minutes. Remove cookies with a spatula onto serving platter.
Nutrition Facts : Calories 236.4 calories, Carbohydrate 32 g, Cholesterol 51.3 mg, Fat 12 g, Fiber 1.5 g, Protein 3 g, SaturatedFat 7.1 g, Sodium 624.1 mg, Sugar 22 g
CHEWY EARL GREY SUGAR COOKIES
Floral and citrusy Earl Grey tea livens up these chewy sugar cookies. Instead of adding the leaves to the dough, the tea is steeped in melted butter for maximum flavor. If you are using loose leaf tea instead of tea from bags, use a mortar and pestle or spice grinder to finely grind it before adding it to the butter. Try adding a handful of chopped chocolate shards to the dough to make these cookies even more special.
Provided by Yossy Arefi
Categories cookies and bars, dessert
Time 45m
Yield About 20 cookies
Number Of Ingredients 11
Steps:
- Heat oven to 350 degrees and line two half-sheet pans with parchment paper. Put 1/2 cup/100 grams granulated sugar in a small bowl or shallow dish and set aside.
- Combine the butter and tea leaves in a small saucepan set over medium heat. Melt the butter, stirring occasionally, until it just begins to sizzle around the edges. Remove from the heat and let cool for 5 minutes.
- Add the tea butter to a large bowl, then add brown sugar, salt, orange zest and remaining ¾ cup/150 grams granulated sugar. Use an electric mixer on medium speed or a whisk to combine for about 30 seconds; the mixture will be grainy and separated. Add the egg and vanilla, and mix until combined and smooth, about 30 seconds.
- Add the flour, baking powder and baking soda to the bowl, and mix on low speed or with a rubber spatula until just combined. Use the spatula to scrape the sides and bottom of the bowl to ensure the dough is evenly mixed.
- Use a 2 tablespoon cookie scoop to portion the cookies. Alternatively, measure 2 tablespoons of dough with a measuring spoon. Roll each dough ball in the reserved granulated sugar, then place on the baking sheets 2 inches apart.
- Bake the cookies until set, light golden around and crackled on top, 16 to 19 minutes, rotating the sheets from top to bottom and front to back in the oven halfway through the baking time. Remove cookies from the oven and let cool on the baking sheets. Store extra cookies in an airtight container at room temperature for up to 3 days, or for a few weeks in the freezer.
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