Candied Violet & Earl Grey Tea Cookies

I’ve been enamored with this cookie since 2005. 2005 was the year I started religiously reading blogs, the same year I started exploring new recipes to hone my baking skills. This recipe has been at the top of that list for over six years, and it’s puzzling why I never chose to make it until recently. It really is the perfect cookie for me. Tea flavor? Check. Buttery shortbread? Check. Only thing it was missing was some floral component. But I could always adapt the recipe to incorporate some flowery goodness. Check.

After nearly seven years of waiting to make this cookie, it’s amazing how it didn’t disappoint. I may have learned how not to hype it up like I tend to do with movies, only to be underwhelmed, like a certain recent Mission: Impossible movie. Sigh. And this may be a shock to hear me say, but I think I like this cookie better than any of my matcha cookies! It must be the layer of flavors that moved me, kind of like a pinot noir.

Now that I’ve finally tackled this cookie recipe, I can move on to the many others on the list, which could take me another seven years. What about y’all? What recipes have you been wanting to try, but haven’t yet?

Candied Violet & Earl Grey Tea Cookies
adapted from Martha Stewart

Ingredients:
2 cups all-purpose flour, plus more for dusting
2 tablespoons finely ground Earl Grey tea leaves
1/2 teaspoon salt
2 (8 ounce) sticks unsalted butter, softened
1/2 cup confectioner’s sugar
1 tablespoon finely grated orange zest
1/4 cup ground candied violet petals

Directions:
1. Whisk together flour, tea, and salt in a small bowl; set aside.
2. Put butter, sugar, and zest in the bowl of an electric mixer. Mix on medium speed until pale and fluffy, about 3 minutes. Reduce speed to low; slowly 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 log and force out air. Transfer in parchment to paper-towel tubes; freeze 1 hour.
4. Preheat oven to 350 degrees. Cut logs into 1/4-inch-thick slices. Space 1 inch apart on parchment-lined baking sheets.
5. Bake until edges turn golden, 13 to 15 minutes. Cool for 1-2 minutes, just enough to be able to handle cookies.
6. Roll slightly cooled cookies in crushed candied violet petals. Let cool on sheets on wire racks.

The Great Food Blogger Cookie Swap

Last week I posted about the cashew shortbread cookies that I sent out for The Great Food Blogger Cookie Swap, and now I’d like to share about the lovely batches of cookies I received from my cookie swap partners! All three dozen cookies were some variation of a chocolate chip cookie, and you gals couldn’t have planned it better.

When it comes to favorites, I tend to stick to the classics. If I could only have one ice cream flavor and one cookie for the rest of my life, I would be perfectly happy with chocolate ice cream and chocolate chip cookies. So three dozen chocolate chip cookies sent to my house was perfect.

I first received Caitlin’s chocolate chip cookies with buckwheat groats, a textured spin on my favorite cookie. I really enjoyed the crunch of the groats and appreciated having a fiberful cookie among the mix.

Next, I got Meg’s double mint chocolate chip cookies packaged in a festive box adorned with a Santa’s hat! I love baking (and eating) mint chocolate chip cookies around the holidays, so this was great to have around.

Lastly, I found Sarah’s carefully packed candy cane chocolate chip cookies waiting for me Saturday morning. And much to my surprise, she also sent along a taste of the South in the form of hush puppy mix! What a sweetheart! She used candy cane coal from Trader Joe’s in this cookie recipe, and as a fellow TJ’s lover, I have yet another product to add to the list.🙂

Thanks again to Julie and Lindsay for organizing the swap, and thank you Cait, Meg, and Sarah for the wonderful cookies!

Also check out the other bloggers I got to send my cashew shortbread cookies to: Susan of Happy Hippie, Kody of It’s Kody with a K, and Jillian of Sprinkle Massacre.

If you didn’t get to participate this year, don’t fret because there’s always next year! Sign up here to get updates about next year’s swap. Don’t wait.. the holidays will just sneak up on us again.