London fog icebox cookies

Prep 10 min
Total 1 hour 30 min
Makes 55 to 60 Cookies

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Ingredients

2 1/2 cups
all-purpose flour
1/2 tsp
1/2 tsp
1 cup
unsalted butter
1
egg
1 tsp
8
Earl Grey tea bags, or 2 tbsp finely ground Earl Grey tea leaves
1/4 tsp
1/2 cup
1 tbsp

Instructions

  • Stir flour with baking powder and salt in a medium bowl. Set aside. Add 2 tbsp finely ground Earl Grey tea leaves (about 8 tea bags) and 1/4 tsp orange zest to flour mixture.
  • Beat butter with sugar in a large bowl, using an electric mixer on medium-high, until fluffy. Beat in egg and vanilla. Gradually beat in flour mixture, just until combined. Gather into a ball. Divide dough in half, then roll each portion into a 2-in.-wide log. Wrap logs in wax paper and twist ends. Chill until firm, 1 to 1 1/2 hours.
  • Position racks in top and bottom thirds of oven. Preheat to 350F. Line 2 baking sheets with parchment.
  • Slice cookies into 1/4-inch rounds and arrange 1 inch apart on prepared sheets. Bake in top and bottom thirds of oven, switching halfway through, until cookies are golden, 10 to 12 min. Let cookies cool on sheets for 1 min, then transfer to a wire rack to cool completely. Repeat with remaining dough. Whisk 1/2 cup icing sugar with 1 tbsp milk until smooth. Brush cookies with a thin layer of icing. Cookies will keep well, stored in an airtight container at room temperature, up to 5 days.
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Photo credit: Roberto Caruso

( 12 ratings )

One comment on “London fog icebox cookies

  1. I just made these. Very easy! I didn’t have orange so i used lemon zest instead and it was great. I didn’t even bother icing them, they are so good!

    Reply

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