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Tea-and-Honey Crisps

4.2

(6)

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Tea-and-Honey CrispsRomulo Yanes

These buttery, crisp tuiles are made with tea and honey — the Earl Grey lends a sophisticated note of bergamot — and taste wonderful with an afternoon cuppa.

Cooks' notes:

•If using loose tea, finely crush before measuring.
•Cookies keep in an airtight container at room temperature 1 week.

Recipe information

  • Total Time

    1 1/2 hr

  • Yield

    Makes about 6 dozen (4-inch) cookies

Ingredients

1 stick (1/2 cup) unsalted butter, softened
1 cup confectioners sugar
1/4 cup mild honey
2 1/4 teaspoons decaffeinated Earl Grey tea leaves (from 2 to 3 tea bags)
2 large egg whites
1 cup all-purpose flour

Special Equipment

disposable Styrofoam plates; a small sharp knife such as an X-Acto; a 17- by 11-inch nonstick bakeware liner such as Silpat; a small offset spatula

Preparation

  1. Step 1

    Draw desired shape of cookie on a Styrofoam plate, then cut out shape with X-Acto knife and discard shape. If desired, cut out additional shapes from same plate. Trim plate, leaving a 1-inch border around stencil(s). Make more stencils with more plates if desired.

    Step 2

    Put oven rack in middle position and preheat oven to 350°F. Line a large baking sheet with nonstick liner.

    Step 3

    Beat together butter, confectioners sugar, honey, and tea leaves in a large bowl with an electric mixer at medium speed until combined well. Add egg whites 1 at a time, beating well after each addition. Reduce speed to low, then mix in flour until just combined.

    Step 4

    Place stencil on liner and spread batter with spatula over stencil to completely cover opening. Carefully lift stencil from liner and stencil more cookies in same manner about 1 inch apart. Bake until edges are deep golden brown, 6 to 9 minutes. Cool cookies 1 minute on sheet, then transfer with spatula to a rack to cool completely. (To curl cookies, drape while hot over handles of wooden spoons or rolling pins to cool.) Stencil and bake more cookies with remaining batter.

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