London Fog Sugar Cookies

• Produce

  • 1/2 tsp Earl grey tea leaves

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 1 1/2 cups All-purpose flour
  • 1/2 tsp Baking powder
  • 2 tbsp Decorating sugar
  • 1/4 cup Granulated sugar
  • 1 Pinch Salt
  • 1/2 Vanilla bean pod
  • 1/2 tsp Vanilla extract

• Dairy

  • 1/2 cup Butter, unsalted

• Other

  • ¼ cup confectioner's (icing sugar

Found on devour-blog.com

Description

Ingredients

• ¼ cup granulated sugar
• ¼ cup confectioners (icing) sugar
• ½ vanilla bean pod, split and seeds removed
• ½ cup (1 stick) unsalted butter, at room temperature
• 1 egg
• 1 and ½ cups all-purpose flour
• ½ teaspoon Earl Grey tea leaves (I just cut open one teabag and measured from there)
• ½ teaspoon baking powder
• Pinch of salt
• ½ teaspoon vanilla extract
• 2 tablespoons decorating sugar (for rolling, optional)

Directions

• In a small bowl or dish, combine the granulated sugar, icing sugar and vanilla bean seeds. Using your hands, rub the seeds into the sugar to evenly distribute them throughout.
• In the bowl of a stand mixer, cream the butter with the vanilla sugar mixture. Add egg and vanilla and mix until blended well.
• Add the flour, tea leaves, baking powder and salt and mix to combine into a soft dough.
• On a clean work surface, roll the dough into a log. Roll log in decorating sugar (if using). Wrap log tightly in plastic wrap and refrigerate for at least 2 hours, and up to 24 hours until ready to bake.
• Preheat oven to 400 degrees F and lightly grease a baking sheet. Slice chilled dough into ¼-inch thick slices. Bake until the edges are light brown and the middles set, about 6-8 minutes. Be aware that the bottoms will brown long before the sides or tops do, so dont over bake!
• Cool for 2 minutes on the baking sheets, then transfer to a wire rack to cool completely. Will keep covered at room temperature for 1-2 days.