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Directions:
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Makes about 18 cookies
If you like, experiment with different types of tea - Jasmine Tea would make a lovely variation.
Process together in a food processor:
1 tablespoon grated orange zest
2/3 cup sugar
Add and process to incorporate:
1 cup unsalted butter (softened)
1 Large egg
2 scant tablespoon Earl Grey Tea (from 6 teabags)
1 teaspoon vanilla extract
Whisk together, then add:
2 1/2 cups sifted all-purpose flour
1/2 teaspoon salt
Wrap dough in plastic wrap and chill until firm. Preheat oven to 350 degree. Roll dough out on a lightly floured counter to 1/4" thickness and cut with your favorite Ann Clark cookie cutter, then transfer the cookies onto cookie sheets that have been lined with parchment paper or silicone liners. Bake 8 to 10 minutes, until lightly colored. Let cookies cool slightly on cookie sheets and then transfer to a wire rack to cool completely. Eat plain or decorate with Orange Icing, below.
Orange Icing
Melt 2 tablespoons unsalted butter, add 1 1/2 cups confectioners' sugar and 2 tablespoons orange juice and whisk to blend. Tint with food coloring if desired and decorate cookies.
Enjoy!
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