Tea Leaf Sugar Cookies
3 cups all-purpose flour
1 cup Baker’s Sugar**
12 oz. unsalted butter
1.5 tsp. Kosher salt
1/2 tsp. vanilla extract
2 tblsp. tea, such as Earl Grey
1 egg mixed with 1 tblsp. cold water
1/2 cup Baker’s Sugar for rolling**
Cream butter, sugar, vanilla and add the dry tea.
Add the flour and salt in 3 additions.
Roll into 2 logs about 1.5 inches diameter and about 9 inches in length and wrap in parchment paper or plastic wrap.
Chill for at least 1 hour (will keep in freezer up to 1 month).
Preheat oven to 350 degrees.
Unwrap log and brush with eggwash mixture.
Roll logs in Baker’s Sugar.
Slice 1/4 inch slices to make cookies.
Place cookies on a baking sheet and set in oven.
Bake for 12-15 minutes.
Cool completely.
**Baker’s Sugar is a superfine white granulated sugar.
Source: San Francisco Chronicle August 2001