Do you have a favorite cookie recipe that uses tea? Or any other tea recipe? Feel free to share it.

Tea Cookies
(adapted with very minor variations from Lovescool/Amai Tea & Bake House)
3/4 C (2.25 oz) confectioners sugar
5 oz unsalted butter (5/8 C, or 1 and 1/4 stick), straight from the fridge, cut into 1 tbsp slices
1 3/4 C (8.5 oz) all-purpose flour
3 large egg yolks (save the whites to make tuiles or macarons)
1 1/2 tbsp ground tea of your choosing
1 C granulated sugar (for coating)

Preheat the oven to 350 F. Line two baking sheets with parchment paper.

In a stand mixer using the paddle attachment, mix the sugar and ground tea together. Add the butter and continue mixing until smooth and pale.

Add the flour and mix until well combined.

Add the egg yolks and mix just until the eggs are fully incorporated and a mass forms.

Form the dough into a disk and chill in the refrigerator until firm – the original recipe calls for at least 30 minutes, but with our fridge we prefer to let dough chill for at least a couple of hours before rolling it out.

Which is what you’re doing next, of course – rolling it out. To about 1/2″ thick, which will feel surprisingly thick to those of us more used to rolling out pie crusts.

Preheat the oven to 350 F.

Cut the dough with small cookie cutters of whatever shape you like. Ours were about 1″ diameter.

Toss each cut cookie in a bowl of granulated sugar to coat.

Place the sugar-coated cookies onto a parchment lined baking sheets, about 1″ apart. Bake for 12-15 minutes, rotating from top to bottom and back to front halfway through the baking time. When they are done, they will be slightly golden around the edges.