Ingredients
For cookies:
- 1/2 cup granulated sugar
- 1 cup (2 sticks) unsalted butter, room temperature
- 1/2 teaspoon salt
- 2 bags Earl Grey tea
- 2 3/4 cups all-purpose flour
For icing (optional):
- 1 cup confectioners’ sugar, sifted
- 2–3 Tablespoons milk
- 1/2 teaspoon pure vanilla extract
- pinch of salt
- Optional: 1 tablespoon cocoa powder, and 1/2 tablespoon extra milk
Instructions
- Place the sugar, butter, salt, and the contents of the Earl Grey bags in the bowl of a stand mixer with the paddle attachment and mix on medium speed until the mixture is smooth, about 2 minutes.
- Stop the mixer, scrape down the bowl and add all the flour at once. Turn the mixer to low speed and mix until all the flour is just combined. The dough will be crumbly at this point. Increase the mixer speed to medium and mix until the dough has completely come together.
- Turn the cookie dough out onto a lightly floured surface. You can also use a large piece of parchment paper or Silpat.
- Use your hands to shape the dough into a rectangle and lightly flour the top of the dough. Do not use too much flour, just enough to keep the rolling pin from sticking.
- Roll the dough out to 1/2-inch thick. Use whichever shape cookie cutter you would like to cut out the cookies. (Or, freestyle some piano keys!) Place the cookies on a parchment-lined board or cookie sheet.
- Reroll the cookie dough and continue to cut out cookies until all the dough has been used.
- Chill the dough in the refrigerator for at least 20 minutes. Chilling the dough will help the cookies hold their shape while baking.
- While the cookies are in the refrigerator preheat the oven to 300 degrees F.
- Line a half baking sheet with parchment paper. Place 12 cookies on the baking sheet evenly spaced apart.
- Bake the cookies for 25-30 minutes. The bottom of the cookies will be lightly golden brown.
- Take the cookies out of the oven and allow them to cool for about 5 minutes on the cookie sheet before moving them to a cookie rack to completely cool.
- If you’re using the same baking sheet for the next batch of cookies let it cool completely before placing the next set of cookies on the baking sheet.
- Prepare the icing by mixing together all of the ingredients until smooth. Use the cocoa powder for a chocolate icing, if desired.
- Once the cookies are cool, dip them into the icing and then place back on their cooling rack to harden.
Notes
Adapted from Bakes by Brown Sugar