Earl Grey Cookies
1 cup butter, softened
2/3 cup white sugar 1 egg 1 tsp vanilla 2 1/2 cup flour 2 tsp fine Earl Grey tea leaves
3/4 tsp salt
4/3 cup apricot (or other) jam
Beat butter with sugar until light and fluffy; beat in egg and vanilla. In separate bowl, whisk
together flour, tea and salt; stir into butter mixture until just combined. Refrigerate for 20
minutes. Roll level Tablespoonfuls of the dough into 1-inch balls; place 2 inches apart on prepared
(greased or lined) pans. Using tip of wooden spoon handle, make indentation in centre of each cookie
almost to bottom. Bake in top and bottom thirds of 350 F oven, rotating and switching pans halfway
through, until light golden, 15 to 18 minutes. Spoon 1/4 tsp of jam into centre of each cookie. Let
cool completely.
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