I’m becoming more and more enamored with tea-infused desserts. Earl grey, in particular, but green tea is nice too.

These homely looking cookies were supposed to be spritzed in pretty shapes using my cookie press. That stupid press has got to be the worst, most unreliable thing I have in my kitchen. The dough was plenty soft, but cookies refused to come out. I kept trying, changing the plates, but no luck. The dough was a little too sticky to roll out, so I ended up just making rough spheres.

The tea flavor is understated in this cookie, but they’re really delicious. Kind of like a shortbread, but a little more delicate. I’ll definitely be making them again – using cookie cutters next time.

The recipe calls for bergamot olive oil, which was difficult to find. I finally came across a bottle at Bi-Rite from Etruria. You can sub in plain or a different version of citrus-infused olive oil if you want, or just use plain olive oil.

I didn’t get permission to publish this particular recipe, but there are some sample recipes from the book here. So far, I’d say it’s a book worth buying.

• Earl Grey Spritz Cookies (Sweet Cream and Sugar Cones, p. 110)