Ingredients
2¾cupsall-purpose flour
1tspbaking soda
½tspbaking powder
½tspsalt
3bagsLipton Daring English Breakfast Tea
1½cupssugar
2½tspground cinnamon
1tspground ginger
1tspground cardamom
½tspall spice
½tspground black pepper
1cupunsalted butter,softened
1egg
½tspvanilla extract
5tbspwhole milk
2bagsLipton Daring English Breakfast Tea
1½cupspowdered sugar
Preparation
Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
In a large bowl, sift together flour, baking soda, baking powder, and salt. Cut open the Lipton Daring English Breakfast tea bags and add tea leaves to the bowl.
In a medium bowl, combine sugar, cinnamon, ginger, cardamom, all spice and black pepper.
In the bowl of a standing mixer fitted with the paddle attachment, beat the butter and sugar-spice mixture for about 3 minutes, until light and fluffy. Beat in the egg and vanilla extract until fully incorporated. Slowly blend in the dry ingredients until just combined.
Using a tablespoon measure, scoop dough and roll dough into balls. Place dough balls on prepared baking sheet about 1½ inches apart
Bake in preheated oven for 17 to 20 minutes. Let stand on baking sheet 2 minutes before removing to cool on wire racks.
Heat the milk on medium low heat. Steep the 2 Lipton Daring English Breakfast tea bags in the milk for 3 minutes. Squeeze and remove bags.
Whisk the milk tea mixture into confectioners’ sugar until smooth. Using the whisk, drizzle the icing over the cookies.
Serve and enjoy!
