London Fog Sugar Cookies

  
PREP TIME

15 mins

COOK TIME

8 mins

TOTAL TIME

23 mins

 

Author: Sarah (devour-blog.com)

Serves: 20

INGREDIENTS

¼ cup granulated sugar

¼ cup confectioner’s (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 don’t 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.

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