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When the hour is up, pre-heat the oven to 350 and line a sheet tray with a silicone mat or parchment. Take the dough and slice the rectangle into 1/2 inch cookes. You should get roughly 18-20 out of the rectangle. Line them up with a little room in between them on the sheet tray and bake them for 20 minutes.
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Cut in your butter using a pastry cutter until your mixture resembles wet sand. Add your lemon zest and tea leaves. Knead the dough using your hands until the dough comes together. It may seem dry to you but this is what it is supposed to be. Using a rolling pin, roll out your dough to about ½ inch thick.
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Preheat the oven to 150c/300f. Line two baking trays with parchment paper. In the bowl of a stand mixer fitted with the paddle attachment, or using an electric mixer, beat the butter and icing sugar until pale. Add the flour, corn starch and ground tea, and mix until combined.
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Preheat oven to 325℉ with the rack in the middle position. In a food processor, add the flour, sugar, Earl Gray leaves, lemon zest, and salt. Pulse together a few times to mix. 2 cups all-purpose flour, ⅔ cup powdered sugar, ¾ teaspoon salt, 1 ½ Tablespoons Earl Grey tea leaves, 1 Tablespoon lemon zest.
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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. Preheat oven to 350° F and line a baking sheet with parchment paper and set aside. Once the cookies are on the baking sheet, chill in the freezer for 15 minutes.
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Meanwhile, preheat oven to 350°F (177°C). Cut and bake: Cut the chilled dough into 16 squares, about 2-inches (5 cm) each. Poke each cookie 3 times with a fork. Arrange the cookies on a parchment lined baking sheet and bake until the edges are set and pale golden, about 12 minutes.
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Preheat oven to 355°F/180°C and line two baking pans with parchment papers. Take out the dough from the refrigerator and open the plastic wrap. Roll the dough into a 1/4-inch/5 mm thick slab. Cut the dough with a 2 by 1-inch cookie cutter. Place the cut dough on baking sheets, spaced at least an inch apart.
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Preheat the oven to 350 degrees F and line a 9-by-13-inch baking dish with foil, leaving a 2-inch overhang on all sides. Pulse the tea leaves briefly in a spice grinder until ground but not.
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Add 1/2 cup of confectioners' sugar to a measuring cup or bowl and slowly add lemon juice, stirring until you get the desired consistency. Add more lemon juice if the mix is too thick or more sugar if it gets too thin and runny. ( I used 1 to 2 tsp. of lemon juice.) Be sure cookies are completely cool. Then drizzle lemon glaze over the top.
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Preheat the oven to 350F. Line a baking sheet with parchment paper or a silicone baking mat. In a medium sized mixing bowl, cream together butter and powdered sugar until smooth. Add all purpose flour and salt. Break open an earl grey tea bag, and add all the contents of the tea bag into the batter.
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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.
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Step 1. In a food processor cup, add all ingredients: butter, icing sugar, flour, salt, Earl Grey leaves and extract. Pulse until dough is formed. Step 2. Divide the dough into 2, rolling each into a log of about 1 ½ to 2 inches in diameter. Wrap in plastic wrap and refrigerate for 1 hour. Step 3.
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Instructions. Sift flour and salt. Cut open 2-3 earl grey tea bags and stir contents into flour and salt mixture. Place sugar and softened butter into a bowl of a stand mixer fitted with the paddle attachment. Mix on medium speed until pale and creamy (1-2 mins). Add vanilla extract and mix for another 30 seconds/.
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Preheat oven to 375°F/191°C. Remove the dough from the fridge and use a sharp knife to slice into rounds, about 1 cm thickness. Place the cut rounds flat onto a baking sheet lined with parchment paper. Bake the cookies at 375°F/191°C for approximately 12 mins, until lightly golden around the edges.
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Once 1-2 hours have passed, preheat your oven to 325 degrees Fahrenheit and remove the dough from the fridge. Prepare two baking pans by lining them with parchment paper. Remove the log of dough from its plastic wrap and slice a tiny bit off both ends so they're clean and smooth.
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Preheat the oven to 300F. Remove the frozen dough tablets from the freezer and cut into 3-4-inch lengths. Bake the cookies from their frozen state for 20-22 minutes, or until they are very slightly puffed and have a matte surface. The cookies should be pale with the bottom edges very light golden in color.
