By Eugene Jho Bake: 350F for 17-20 minutes
Ingredients Cookies
- 2 3/4 c. all-purpose flour
- 1 tsp. baking soda
- 1/2 tsp. baking powder
- 1/2 tsp. salt
- 3 bags Lipton Daring English Breakfast Tea
- 1 1/2 c. sugar
- 2 1/2 tsp. ground cinnamon
- 1 tsp. ground ginger
- 1 tsp. ground cardamom
- 1/2 tsp. allspice
- 1/2 tsp. ground black pepper
- 1 c. unsalted butter, softened
- 1 egg
- 1/2 tsp. vanilla extract
Black tea icing
- 5 tbsp. whole milk
- 2 bags Lipton Daring English Breakfast Tea
- 1 1/2 c. powdered sugar
Directions
1. Preheat oven to 350 degrees
F. Line a baking sheet with parchment paper and set aside. In a large bowl,
sift together flour, baking soda, baking powder, and salt. Cut open the Lipton Daring English
Breakfast tea bags and add tea leaves to the bowl.
2. In a medium bowl, combine
sugar, cinnamon, ginger, cardamom, all spice and black pepper.
3. In the bowl of a standing
mixer fitted with the paddle attachment, beat the butter and sugar-spice
mixture until light and fluffy, about 3 minutes. Beat in the egg and vanilla
extract until fully incorporated. Slowly blend in the dry ingredients until
just combined.
4. Using a tablespoon measure,
scoop dough and roll dough into balls. Place dough balls on prepared baking
sheet about 1 1/2 inches apart. Bake in preheated oven for 17 to 20 minutes.
Let stand on baking sheet 2 minutes before removing to cool on wire racks.
5. To make the icing, heat milk
on medium low heat. Steep the 2 Lipton Daring English Breakfast tea bags in
milk for 3 minutes. Squeeze and remove bags. Whisk milk tea mixture into
confectioners’ sugar until smooth. Using whisk, drizzle icing over cookies.
From: http://www.delish.com/entertaining/recipes/a50052/black-tea-cardamom-cookies-with-black-tea-icing-recipe/
