Cookingrecipes.difficulty.easy
Bergamot Tea Cookies
Petite, lightly sweetened butter cookies infused with Bergamot essential oil, made to pair with a warm cup of tea.
recipes.prepTime: 30 recipes.minutesrecipes.cookingTime: 20 recipes.minutes
recipes.ingredients
- 2 sticks unsalted butter
- 70 g powdered sugar
- 240 g all-purpose flour
- 1 teaspoon sea salt
- 1–2 tablespoons raw or turbinado sugar
recipes.instructions
1
Preheat oven to 163°C.
2
Bring butter to room temperature in a bowl and cream until light and fluffy. Add Bergamot essential oil and mix together. Add powdered sugar and beat until the mixture is again light and fluffy.
3
In a separate medium bowl, whisk together flour and salt. Slowly add to the butter mixture on low speed and continue to mix until a stiff ball of dough forms.
4
Remove the dough from the mixture and gently shape the dough into a ball, if needed. Cover the dough ball with plastic wrap and chill in the fridge at least 30 minutes.
5
Take dough out of the fridge and place between two pieces of slightly floured parchment paper. Using a rolling pin, roll the dough to about ¼ inch thick before removing the top layer of parchment.
6
Using a round cookie cutter (or other shape of choice), cut out cookies.
7
Place cookies on a greased baking sheet (or a sheet lined with parchment paper). Top cookies with a sprinkle of turbinado sugar.
8
Bake for 20 minutes until light golden brown.
