Vegan Earl Grey Tea Cookie Recipe

Easter reminds me of my mother… It was her favorite holiday and she would spend the weeks prior to it hand dying our eggs, making each one of her 7 children their very own easter basket filled to the brim with chocolate, candy and stuffed animals dressed up in cute little easter outfits. On Easter morning she would wake up bright and early and hide dozens of eggs, some real and some made of plastic filled with candy for us to then hunt and devour. She isn’t here to share this holiday with me but I remember her fondly and decided to share this recipe that she helped me create. My mother was born in England and our version of a classic English tea cookie infused with earl grey tea always reminded us of our summers in England and our long walks down Oxfords bunny trails hand in hand. I hope you enjoy making these as much as we have and share them with your loved ones as well.

Earl Grey Tea Cookiesearlgrey

2 cups unbleached organic all-purpose flour
1/2 cup granulated sugar
1/2 cup powdered sugar
1/4 teaspoon salt
2 tablespoons Early Grey tea (from about 4-5 bags)
6 ounces non-dairy margarine
2 teaspoons vanilla extract
1 tablespoon vanilla soy milk, or other non-dairy milk
vanilla sugar, for the cookie edges (optional)

In the bowl of a food processor, combine the sugars, salt and tea and pulse until the tea is pulverized. Add the flour, and pulse again until everything is evenly mixed.
Add the margarine, vanilla and soy milk, and pulse again until a dough starts to form. Dump it out into a bowl, and knead just until everything comes together and the loose bits of flour are incorporated.
Divide the dough in half, and roll each half into a log about 12-inches long. (Mine were a bit shorter because I wanted my cookies to be a little bigger). Wrap the dough logs in plastic or parchment, and put them in the fridge to chill for at least 30 minutes. Heat the oven to 375 degrees F.
Remove the dough from the fridge, and cut slices that are about 1/3″ thick. (See Notes). Place them on a parchment-lined cookie sheet and bake for about 10 – 12 minutes, or until the centers are set, rotating the trays halfway through the cooking time. Let them sit on the trays for at least 10 minutes to cool, and then transfer them to cooling racks.

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