Ingredients:

  • 1 cup (225g) unsalted butter, softened
  • 0.5 cup (60g) powdered sugar, sifted
  • 2 tablespoons loose leaf Earl Grey tea
  • 2 cups (250g) all purpose flour
  • 2 tablespoons (16g) cornstarch
  • 0.5 teaspoon sea salt
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon zest
  • 1 cup (120g) powdered sugar for glaze
  • 2.5 tablespoons fresh lemon juice
  • 1 pinch ground Earl Grey tea for garnish

Instructions:

  1. Grind the tea. Use a spice grinder to turn 2 tablespoons of Earl Grey leaves into a fine powder. Note: This prevents a gritty texture.
  2. Cream the butter. Beat 1 cup (225g) softened butter and 0.5 cup (60g) powdered sugar until pale and fluffy.
  3. Add aromatics. Mix in 1 teaspoon vanilla, 1 tablespoon lemon zest, and the ground tea.
  4. Combine dry ingredients. In a separate bowl, whisk 2 cups (250g) flour, 2 tablespoons (16g) cornstarch, and 0.5 teaspoon sea salt.
  5. Form the dough. Gradually add dry ingredients to the butter mixture until a soft dough forms.
  6. Chill (Optional). Wrap dough in plastic and chill for 15 minutes. Note: This makes handling much easier.
  7. Scoop and press. Roll into 1 inch balls and place on a lined tray, pressing slightly to flatten.
  8. Bake the batch. Bake at 350°F (175°C) for 12 minutes until edges are just barely golden.
  9. Prepare the glaze. Whisk 1 cup (120g) powdered sugar with 2.5 tablespoons lemon juice until silky and pourable.
  10. Glaze and garnish. Drizzle over cooled cookies and sprinkle with a pinch of ground tea.