Rose Earl Grey Sugar Cookies
by Duncan FarmsThe perfect sweet treat, these sugar cookies highlight our very own blend of rose earl grey tea and our raw honey. A slightly sophisticated take on a children's classic.
Perfect for Valentine's Day, we suggest using a heart shaped cookie cutter for this cookie. If you don't have a cookie cutter, an empty soup can or large mouth glass works great as a round cookie cutter.
Ingredients
2 1/4 cup of All Purpose Flour
1/2 tsp of baking powder
1/4 tsp of salt
3/4 cup of softened butter (1.5 sticks)
3/4 cup of granulated sugar
1 Duncan Farms Rose Earl Grey Tea Bag
1 Duncan Farms Egg, room temperature
2 tsp of vanilla
1 tsp of almond extract ( not neccesary but we really like this addition)
3 Duncan Farms Rose Earl Grey Tea Bags
2 cups of powdered sugar
1/2 cup of milk ( you won't be using all of this milk in the glaze, but this much is required to cover the bags to steep properly. Enjoy the left over milk as a tea latte, or put into your coffee).
1 tbsp of Duncan Farms Raw Honey
Sugar Cookie Ingredients
Honey Rose Earl Grey Glaze & Topping
Directions
Sugar Cookies
Open one tea bag, and mix with all dry ingredients. Pulse lightly in a food processor to break up dried roses and tea into smaller pieces. Don't have a food processor? You can do this in a blender or use a mortal and pestle on JUST the tea before adding it to flour.
In either a stand up mixer or hand mixer, beat butter and sugar on a medium speed until it becomes smooth and creamy. Butter will change color and texture will become less gritty. Should be about 2-3 minutes.
Scrape sides of bowl, add egg, vanilla and almond extract. Beat on light speed until combined.
Add dry ingredients one cup at a time, making sure it is combined in between. Do this until all dry is mixed with the butter. The dough should be a little sticky, but if it's too sticky add a tbsp of flour at a time.
How to Get the Best Shaped Cookies
Letting your dough rest in the fridge will give time for the flour to absorb all the butter and also will help the cookies hold their shape when baked.
Divide dough into two equal portions. Lay a piece of parchment down on a flat surface and sprinkle with flour. Lightly flour a rolling pin and place one of the dough portions on the parchment. Roll out over floured parchment until 1/4" thick. Sprinkle flour over rolled doll and smooth over. Place another parchment paper over top and place on a cookie sheet.
Lay out another sheet of parchment and sprinkle flour, roll out second piece of dough to 1/4" again. Place on top of other parchment covered dough, and cover in cling wrap. Refrigerate rolled dough for 1-2 hours.
Once dough is chilled, preheat oven to 350. Take first layer of dough and cut them out with your desired cookie cutter shape. Place cookies on a parchment lined baking sheet 3" apart.
Re-roll left over dough remnants after cutting out cookies and continue cutting cookies until no more dough is left.
Repeat on second layer of dough. Bake for 9-12 minutes, you want the edges of the cookie to start to show a light browning.
Let cool on pan for 5 minutes to set the cookie. Then finish cooling on a cooling rack if you have one.
Honey Rose Earl Grey Glaze & Topping
While cookies are cooling make the glaze. Warm 1/2 cup of milk until hot, but not boiling. You can do this in a saucepan over low-medium heat or microwave in a microwave safe bowl for 15-30 second increments.
Steep 2 bags of the tea into the warmed milk for 15 minutes. With the back of a spoon squeeze tea bags into side of bowl before removing. Add 1 tbsp of honey to warm milk and stir until dissolved. Let cool.
Add powdered sugar and 4 tbsps of tea infused milk into a bowl and mix until blended and smooth. You are looking for a thick but pourable icing, add more liquid or powdered sugar as necessary. Once the cookies are glazed, allow them to air dry for 20-30 minutes.
Get Creative with your Glaze
Open up the third bag of tea and put into a bowl to use for decorating the cookies.
Option 1: Dip half the cookie into the glaze, let the excess drip off for a second and place on a cookie cooling rack on a baking sheet to catch any more icing drips. Sprinkle a little bit of the tea on the icing for decoration.
You can also spoon the glaze or dip the cookie.
Option 2: How to Dip a Cookie
Put glaze into a shallow bowl that is a little larger than your cookie.
Hold onto the edges of the cookie, and dip just the top surface into the glaze, making sure all the surface of the cookie touches the glaze. Pull the cookie straight up and allow the excess to drip into the bowl before flipping it over.
Place on a cookie cooling rack on a baking sheet to catch any more icing drips and sprinkle some of the loose tea on the cookie for decoration.