I looove me some earl grey tea! And if there is a London fog on the menu I’m trying it. So far, the best London fog I have had is from a great little café in Sherwood Park called Café Haven. A friend introduced me to the London fog there and I can’t stop raving about it. We attempted to replicate it at home and although it was delicious, it wasn’t as good theirs. So when someone suggested trying an earl grey cookie, I couldn’t get to the kitchen fast enough! And well let’s just say, I’ll be putting on 10 pounds tonight. They are so good! While they were baking in the oven my daughter was yelling to me from the other room, “Mom, what’s that amazing smell?” Cookies! I can’t not share this one with you all, and if you will be stopping by my house this Christmas, you’re probably going to receive a little sample of these. Happy baking and enjoy!
Earl Grey Meltaways
1 ¾ cups all-purpose flour
2 tablespoons finely ground Earl Grey tea leaves
¼ teaspoon salt
1 cup slivered almonds
1 cup butter, softened
¾ cup icing sugar
Preheat oven to 350°F.
In an electric blender, blend flour, tea and salt until it is a fine powder. Add the almonds and blend the mixture for a few more seconds. Mixture should have a corn meal type texture. Set aside.
Using an electric mixer set to medium speed, mix butter and ½ cup of the icing sugar until light and fluffy, about 3 minutes. Re-set your speed to med-low and gradually add the flour mixture, mixing until well combined.
Move the dough to a large sheet of parchment paper and firmly roll out into a log, about 1-2” diameter. Wrap the log in the parchment paper and refrigerate for about 1 hour.
Once firm, remove the dough from the refrigerator and slice into ½ inch thick slices and arrange 1 inch apart on a baking tray.
Bake cookies for 10-12 minutes until bottoms are lightly browned. Remove from oven and cool on a wire rack for a few minutes.
With the extra ¼ cup of icing sugar, sugar dust the cookies. Enjoy with a hot cup of tea.