What’s better than a fresh cup of tea? How about pairing a nice cup of tea with cookies made out of tea? We’re toeing the fine line between “meta” and “mouthwatering” with this recipe, so it’s definitely worth a shot.
Truth be told, this is more of a technique than an actual, legit recipe. So long as you have the all-important kitchen accessory—a food processor—you are pretty set to blend all kinds of tea into your next batch of cookies whenever the mood strikes. For me, that meant citrusy Earl Grey, one of my favorite black tea blends; it sounds stogy and it’s a “safe” tea choice, sure, but the flavor perks up in these cookies to a delightful brightness.
But I am serious: go with your gut, or whatever extra loose-leaf or even bagged teas you have lying around the house. Do you have a big stash of English…
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