Bergamot oil, extracted from the fragrant skin of the sour bergamot fruit, gives Earl Grey tea its unique flavor. These slightly crisp, flaky cookies are the perfect accompaniment to cups of hot tea or cocoa.
1/2 cup (1 stick) butter, softened, plus more for the pan
1 tablespoon Earl Grey tea leaves, finely ground
1/2 cup powdered sugar, sifted
1 cup all-purpose flour
1/2 teaspoon fine sea salt
Preheat the oven to 325°F. Butter an 8-inch square pan; set aside.
Put butter and tea in a large bowl and beat with an electric mixer until well combined and creamy, 1 to 2 minutes. Add sugar and beat until combined. Add flour and salt and beat again just until combined. (Dough will be a bit crumbly.)
Transfer dough to the prepared pan and press down with your fingers to make an even layer that covers the bottom of the pan entirely. Bake until edges are just golden and cookies are still soft, about 30 minutes. Using a fork, make perforated lines down into the dough to form 16 square cookies; set aside to let cool for 10 minutes.
Loosen edges with a sharp knife and slide cookies out onto a flat surface. Cut or break into individual cookies and serve warm or at room temperature.
Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.