Cookies

I love making cookies. Here are the ones I made for christmas gifts this year:

Earl Grey Tea Cookies:

makes about 8 dozen
You can either grind the tea leaves in a small food processor or with a spice grinder. This recipe can be halved easily.


2 cups all-purpose flour

2 tablespoons finely ground Earl Grey tea leaves (from about 4 bags)

1/2 teaspoon coarse salt

1 cup (2 sticks) unsalted butter, softened

1/2 cup confectioners' sugar

1 tablespoon finely grated orange zest

1. Whisk flour, tea, and salt in a small bowl; set aside.

2. Put butter, sugar, and orange zest in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 3 minutes. Reduce speed to low; gradually mix in flour mixture until just combined.

3. Divide dough in half. Transfer each half to a piece of parchment paper; shape into logs. Roll in parchment to 1 1/4 inches in diameter, pressing a ruler along edge of parchment at each turn to narrow the log and force out air. Transfer in parchment to paper towel tubes; freeze until firm, 1 hour.

4. Preheat oven to 350°. Cut logs into G-inch-thick slices. Space 1 inch apart on baking sheets lined with parchment.

5. Bake cookies, rotating sheets halfway through, until edges are golden, 13 to 15 minutes. Let cool on sheets on wire racks. Cookies can be stored in airtight containers at room temperature up to 5 days.





Soft and Chewy Chocolate Cookies:


Makes about 3 dozen


2 1/4 cups all-purpose flour

1/2 teaspoon baking soda

1 cup (2 sticks) unsalted butter, room temperature

1/2 cup granulated sugar

1 cup packed light-brown sugar

1 teaspoon salt

2 teaspoons pure vanilla extract

2 large eggs

2 cups semisweet and/or milk chocolate chips (about 12 ounces)

1. Preheat oven to 350°. In a small bowl, whisk together the flour and baking soda; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter with both sugars; beat on medium speed until light and fluffy. Reduce speed to low; add the salt, vanilla, and eggs. Beat until well mixed, about 1 minute. Add flour mixture; mix until just combined. Stir in the chocolate chips.

2. Drop heaping tablespoon-size balls of dough about 2 inches apart on baking sheets lined with parchment paper.

3. Bake until cookies are golden around the edges, but still soft in the center, 8 to 10 minutes. Remove from oven, and let cool on baking sheet 1 to 2 minutes. Transfer to a wire rack, and let cool completely. Store cookies in an airtight container at room temperature up to 1 week.



~AmeliaB

Recipes were copied from these sites 12/20/06:
http://www.marthastewart.com/page.jhtml?type=content&id=recipe4470031&contentGroup=MSL&site=living&rsc=ns2006_m1

and
http://www.marthastewart.com/page.jhtml?type=content&id=recipe3810&contentGroup=MSL&site=living&rsc=ns2006_m4