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Parve
Easy
30 Minutes
Diets 
Baking with teas opens up a whole new world of flavors to explore! Earl grey and lemon complement each other beautifully in these delicate, crispy, buttery cookies that come together in minutes and disappear just as fast! This recipe makes a large batch of dough and freezes beautifully. Tuck one log of dough into the freezer for the next time a cookie craving strikes and enjoy with a warm mug of Wissotzky Earl Grey Tea.
Makes 35 to 40 small cookies
3 sticks (1 and 1/2 cups) butter or margarine, softened
1 cup white sugar
3 bags Wissotzky Earl Grey Tea, divided
1 large egg
3 and 1/2 cups flour
1/2 teaspoon kosher salt
3/4 cup powdered sugar
1 lemon, zested and juiced
In the bowl of a stand mixer (or large bowl with a hand mixer), cream together butter and sugar until light and fluffy.
Cut open two tea bags and add the loose tea leaves to the bowl, then add the egg and mix until combined, scraping down the bowl as needed. Add flour and salt and mix on low until the dough comes together.
Divide dough into two logs, wrap tightly in plastic wrap, and chill in the fridge for one hour (or freeze for later use).
When ready to bake, preheat the oven to 350 degrees Fahrenheit and line a sheet pan with parchment paper. Slice the dough into even slices and arrange on the sheet pan. Bake for 10 to 13 minutes until lightly golden on the edges. Let cool completely before decorating.
In a small mixing bowl, whisk together powdered sugar, lemon zest, and juice until smooth.
Cut open the remaining tea bag and empty tea leaves into a small bowl.
Drizzle the glaze over the cookies and sprinkle tea leaves over the glaze. Let the glaze set until hardened, then enjoy with a warm mug of Wissotzky Earl Grey Tea!
Sponsored by Wissotzky
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