Sunday, November 30, 2008
Earl Grey Cookies Dipped in Dark Chocolate
2 heaping Tbsp loose Early Grey tea (about 6 teabags)
2 1/2 c all purpose flour
1/4 tsp salt
3/4 c granulated sugar
2 sticks of butter, cut into 16 pieces
2 tsp apple juice or apple cider
2 Tbsp cream cheese
For chocolate glaze:
4 oz bar of bittersweet chocolate, broken up into several small pieces.
1 Tbsp corn syrup
1 Tbsp butter
Put sugar and loose tea in food processor, process until tea leaves begin to become powdery, about 3 mins.
Add flour and salt, process x 10 pulses.
Add butter, 1-2 pieces at a time. Add cream cheese and cider, pulse in food processor a few more times until larger globs of dough begin to form and dough becomes well blended.
Turn out dough onto counter top and knead into smooth dough, shape into 2 discs, 4" diameter each. Wrap in plastic and place in fridge for at least 1 hr.
* you can use a standing mixer when you add the cider and cream cheese
Bake x 10 mins.
Remove from oven and carefully slide paper with cookies to wire cooling rack.
Meanwhile, place chocolate, butter, and corn syrup in double boiler and melt over low heat, stirring often. Decorate cookies with chocolate glaze while it is still warm and liquid. Allow to cool.