These pretty cookies are made with crumbled Earl Grey tea and filled with sweet raspberry jam. 

Yield: Makes about 3 dozen.



  • ​2½ cups all-purpose flour
  • 1 tbsp earl grey tea leaves, crumbled (about 3 tea bags)*
  • ¼ tsp salt
  • 1 cup salted butter, softened
  • ⅔ cup granulated sugar
  • 1 large egg
  • 1 tsp vanilla
  • 6 tbsp sieved raspberry jam


  1. ​Preheat the oven to 350°F.
  2. Combine flour, tea leaves and salt in a medium bowl. Set aside.
  3. With the paddle attachment, beat together butter and sugar in an electric mixer bowl on medium speed until fluffy. Beat in egg and vanilla until combined. Add flour mixture and beat on low speed just until combined.
  4. Using a 1 tbsp scoop, shape dough into 1 inch balls. Place balls 2 inches apart on parchment paper-lined baking sheets. Make an indentation in center of each ball using a thumb or the back of a spoon. Spoon about ½ tsp jam into each cookie’s indentation. Be careful not to overfill.
  5. Bake until cookies are lightly browned, about 14 – 16 minutes. Let cookies stand for 5 minutes on cookie sheets. Remove from cookie sheets and cool on racks. Store, layered with parchment paper, in an airtight container in refrigerator for up to 3 days. May be frozen.
Nutritional analysis per cookie:

105 calories, 5.3 g fat, 1.1 g protein, 13.3 g carbohydrate, 0.3 g fibre, 60 mg sodium

*Ingredient not included in nutritional analysis.