Inspired by London Fog Tea Lattes that combine vanilla and Earl Grey tea, these sweet cookies taste as good as they look. Serve them with your afternoon tea, gift them to a friend or bring them to socially distanced celebrations for birthdays, showers, holidays or Mother’s Day. Kaylea Botting — a third-generation baker, tea aficionado and communications specialist at Amica — developed these sugar cookies for the many tea parties and events that Amica hosts for residents, and to celebrate our partnership with sustainably produced METZ Luxury Tea.
Makes: 24 cookies
- ¼ cup white granulated sugar
- ¼ cup icing sugar
- ½ cup unsalted butter at room temperature
- 1 large egg
- 2 teaspoons pure vanilla extract
- 1 ½ cups all-purpose flour
- ½ teaspoon baking powder
- A pinch of salt
- 1 Metz Earl Grey tea bag
- 2-3 tablespoons granulated or decorative sugar, for rolling (optional)
- Using a stand mixer, cream together butter, granulated sugar and icing sugar.
- Add the egg and vanilla extract and mix until well combined.
- In a bowl, mix the flour, baking powder, and salt. Cut open the Metz tea bag and add the tea leaves to dry ingredients. Add the dry ingredients to the wet and mix until dough forms and the tea leaves are dispersed evenly throughout.
- Take the dough out of the bowl and, on a clean surface, roll into an 8- to 10-inch log. If desired, roll the log in decorative sugar until coated.
- Wrap dough log tightly in cling wrap and refrigerate for 2 to 24 hours.
- When ready to bake, preheat oven to 400°F. Cut dough log into ¼-inch thick slices and place on a lightly greased or parchment paper lined baking sheet.
- Bake cookies for 6 to 8 mins. Bottoms will brown quicker than tops.
- Cool on baking sheets for 2 mins, then transfer to wire rack to cool completely. Cookies will store covered at room temperature for up to two days.