Earl Grey Cookies

Cookies

• 1/2 cup butter (unsalted)
• 1/3 cup sunflower oil (or light olive oil (not extra virgin))
• 1/2 cup sugar
• 1/3 cup powdered sugar
• 1 egg (large)
• 2 tsp vanilla extract
• 2 cups flour (all purpose)
• 1/2 tsp baking soda
• 1/4 tsp salt (omit if using salted butter)
• 1 bag earl grey tea

Icing

• 1 cup powdered sugar
• 2 tbsp milk (whole)
• 1 tsp bergamot syrup (I like Fabbri)

Garnish

• 1 tsp orange zest (optional, organic)

Make the Cookie Dough

1. 1

   Beat the butter until creamy, then add the oil.

2. 2

   Next, add the sugar, powdered sugar, egg, and vanilla and continue to beat until smooth.

3. 3

   Add the flour, baking soda, salt, and contents of the tea bag and pour it into the bowl.

4. 4

   Chill the soft dough for about 1 hour or even overnight.

Bake the Cookies

1. 5

   Preheat oven to 350°F.

2. 6

   Form cookie dough balls into approximately 2” balls. Add to greased cookie sheet. About 8 cookies should fit on each tray.

3. 7

   Press slightly to even out the cookies.

4. 8

   Bake for approximately 9 or 10 minutes. The cookies should be slightly golden, but the edges should not brown. They may look slightly undercooked.

5. 9

   Cool completely before decorating.

Make the Icing

1. 10

   While cookies cool, prepare the icing. Combine powdered sugar, milk, and bergamot syrup. Stir until smooth. Icing should be viscous, but not thin enough to run off the cookies.

2. 11

   Cover the cookies with icing and zest some orange on top while the icing is still wet, if desired.