{"id":82,"date":"2018-07-19T14:04:53","date_gmt":"2018-07-19T14:04:53","guid":{"rendered":"http:\/\/www.hallandjanet.com\/recipes\/?post_type=cp_recipe&p=82"},"modified":"2018-07-19T14:23:01","modified_gmt":"2018-07-19T14:23:01","slug":"earl-grey-lemon-cookies","status":"publish","type":"cp_recipe","link":"https:\/\/www.hallandjanet.com\/recipes\/recipes\/earl-grey-lemon-cookies\/","title":{"rendered":"Earl Grey Lemon Cookies"},"content":{"rendered":"

This recipe is based off of Alton Brown’s Sugar Cookies. I was looking for a good sugar cookie recipe when I came across the idea of adding Earl Grey tea into them. Since Brannon and I LOVE Earl Grey, I decided to give them a try. The cookies were good, but needed something to give them that punch – enter the lemon icing. I took them to a Christmas party, and was surprised that the kids LOVED them…to the point where they were demanding their parents get the recipe. So ever since then, when I have to make cookies, these are one of the top 2 I make (Chocolate Chip ones of course being #1). -Janet<\/h2>\n

Ingredients<\/h3>\n
\n
COOKIES<\/div>\n
3<\/span> cups<\/span> All-Purpose Flour<\/span><\/div>\n
¾<\/span> tsp<\/span> Baking Powder<\/span><\/div>\n
¼<\/span> tsp<\/span> Salt<\/span><\/div>\n
2<\/span> sticks<\/span> Butter, softened<\/span><\/div>\n
1<\/span> cup<\/span> Sugar<\/span><\/div>\n
1<\/span> <\/span> Egg, beaten<\/span><\/div>\n
½<\/span> tbsp<\/span> Milk<\/span><\/div>\n
½<\/span> tbsp<\/span> Lemon Extract<\/span><\/div>\n
34<\/span> <\/span> Teabags worth of Earl Grey Tea leaves, finely ground<\/span><\/div>\n
Powder Sugar, for rolling out the dough<\/span><\/div>\n
ICING<\/div>\n
1<\/span> cup<\/span> Powder Sugar<\/span><\/div>\n
Lemon Juice<\/span><\/div>\n
EQUIPMENT<\/div>\n
Stand Mixer<\/span><\/div>\n
Wax Paper<\/span><\/div>\n
Rolling pin (traditional method)<\/span><\/div>\n
Cookie Cutters or sharp knife<\/span><\/div>\n
Parchment or Silicone baking mat<\/span><\/div>\n
Cookie sheet pan<\/span><\/div>\n
Cooling rack<\/span><\/div>\n<\/div>\n

Directions<\/h3>\n
\n
COOKIES<\/div>\n
\n
\n

Sift together flour, baking powder, salt, and the Earl Grey tea leaves. Set aside.<\/p>\n<\/div>\n<\/div>\n

\n
\n

Place butter and sugar in large bowl of electric stand mixer and beat until light in color. Add egg, milk, and Lemon extract and beat to combine.<\/p>\n<\/div>\n<\/div>\n

\n
\n

Put mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl.<\/p>\n<\/div>\n<\/div>\n

\n
\n

Divide the dough in half, wrap in waxed paper, and refrigerate for 2 hours. (For Quick cook method below, roll each half into 2″ diameter logs)
\n<\/i> Click for a 2 hour timer<\/a><\/span><\/p>\n<\/div>\n<\/div>\n

\n
\n

Preheat oven to 375\u00baF.<\/p>\n<\/div>\n<\/div>\n

\n
\n

Quick Method: Cut each log into 1\/4″ thick pieces.<\/p>\n

Traditional Method: Sprinkle a large flat surface, where you will roll out the dough, with powder sugar. Remove 1 pack of dough, and place in the center of the surface. Sprinkle more powder sugar on the rolling pin, and roll out dough to 1\/4″ thick. Move the dough around and check underneath frequently to make sure it isn’t sticking. If dough has warmed during ruling, place a fold cookie sheet on top for 5-10 minutes to chill. Cut dough into desired shape.<\/p>\n<\/div>\n<\/div>\n

\n
\n

Place cookies onto cookie sheet, lined with parchment or silicone baking mat. Make sure they are at least 1″ apart.<\/p>\n<\/div>\n<\/div>\n

\n
\n

Bake for 7-9 minutes or until cookies are just beginning to turn brown around the edges. Rotate cookie sheet halfway through baking to insure even baking.
\n<\/i> Click for a 7 minute timer<\/a><\/span>
\n<\/i> Click for a 2 minute timer<\/a><\/span>
\n<\/i> Click for a 1 minute timer<\/a><\/span><\/p>\n<\/div>\n<\/div>\n

\n
\n

Let sit on baking sheet for 2 minutes after removal from oven and then move to complete cooling on wire rack.<\/p>\n<\/div>\n<\/div>\n

ICING<\/div>\n
\n
\n

In a bowl, combine the powder sugar and enough lemon juice until you have a thick, but smooth consistency.<\/p>\n<\/div>\n<\/div>\n

\n
\n

Place parchment paper, wax paper, or tin foil under the cooling racks.<\/p>\n<\/div>\n<\/div>\n

\n
\n

Drizzle the lemon icing over the cookies on the cooling rack and allow to harden. The paper under the cooling racks will help catch any run offs.<\/p>\n<\/div>\n<\/div>\n

TIPS<\/div>\n
\n
\n

For an extra zing, add lemon zest to the icing.<\/p>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"closed","template":"","recipe_category":[8,6],"class_list":["post-82","cp_recipe","type-cp_recipe","status-publish","hentry","cp_recipe_category-cookies","cp_recipe_category-desserts"],"_links":{"self":[{"href":"https:\/\/www.hallandjanet.com\/recipes\/wp-json\/wp\/v2\/cooked_recipe\/82","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.hallandjanet.com\/recipes\/wp-json\/wp\/v2\/cooked_recipe"}],"about":[{"href":"https:\/\/www.hallandjanet.com\/recipes\/wp-json\/wp\/v2\/types\/cp_recipe"}],"author":[{"embeddable":true,"href":"https:\/\/www.hallandjanet.com\/recipes\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.hallandjanet.com\/recipes\/wp-json\/wp\/v2\/comments?post=82"}],"wp:attachment":[{"href":"https:\/\/www.hallandjanet.com\/recipes\/wp-json\/wp\/v2\/media?parent=82"}],"wp:term":[{"taxonomy":"cp_recipe_category","embeddable":true,"href":"https:\/\/www.hallandjanet.com\/recipes\/wp-json\/wp\/v2\/recipe_category?post=82"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}