Eat*Drink*Cleveland: cookies

Chewy Earl Grey Cookies

Hello! It's been awhile!

I don't know about you, but 2020 has been a year! I've been doing lots of cooking to pass the time and decided to bring back my cookie baking tradition.

I used to bake like a wild woman and would create cookie trays with at least 10 different kinds of cookies. I definitely scaled back these last few years because of how busy the holidays are. Well, with us quarantining hardcore, I'm back baby!

Instead of reverting back to my old standbys, I decided to shake things up a bit. And boy am I glad!

These Chewy Earl Grey Cookies with Lavender Sugar are a taste sensation! They are chewy with crispy edges -cookie perfection! And the bergamot and lavender are an intoxicating combo.

Earl Grey Cookies are perfect with a cup of tea obviously, but they also pair well with a champagne cocktail. If you host a tea party, make these to wow the guests!

Chewy Earl Grey Cookies with Lavender Sugar

Ingredients:

2 ¼ c all-purpose flour

4 tea bags or 1 T finely ground loose leaf Earl Grey

½ t baking powder

¼ t baking soda

½ t salt

1 ¼ c granulated sugar

1 c unsalted butter, softened

1 egg, large

2 t vanilla

Lavender Sugar Garnish:

2 T lavender sugar*

1 T course sugar

In a medium bowl, combine flour, tea leaves, baking powder, baking soda and salt.

Combine sugar and butter in mixer bowl. Beat on medium-high until light, fluffy and doubled in volume, approximately 2 or 3 minutes. Scrape down the bottom and sides of the bowl with a rubber spatula as needed.

Add the egg and mix at low until completely incorporated. Add the vanilla and mix until just combined. Scrape down the bottom and sides of the bowl.

Gradually add the dry ingredients while mixing at low speed. Beat until just combined. Scrape again and beat on low for 30 more seconds.

Refrigerate dough for 3 hours or overnight.

Preheat oven to 350°F. Line cookie sheet pans with parchment paper.

Scoop cookie dough and roll into walnut sized balls. Place the cookies at least 3 inches apart on the cookie sheets. Press the the tops of each ball with the lavender sugar garnish mixture.

Bake for 12 minutes, or until the edges have just set and the centers are still soft. The cookies will be slightly puffy initially, but will fall and as they cool.

Cool the cookies on the pan on a wire rack for 20 minutes, or until the edges and bottoms of the cookies have set and feel firm to the touch.

Stored in an airtight container at room temperature for up to 3 days. But I recommend freezing immediately if not going to be eaten to maintain optimal freshness.

*If you can't find lavender sugar you can make your own by combining regular granulated sugar with dried lavender. Make sure the lavender is culinary grade or organically grown.

Combine 2T sugar with 1T lavender and blend in a food processor until the lavender is finally ground.