Ingredients
2 3/4 c. all-purpose flour
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
3 bags Lipton Daring English Breakfast Tea
1 1/2 c. sugar
2 1/2 tsp. ground cinnamon
1 tsp. ground ginger
1 tsp. ground cardamom
1/2 tsp. all spice
1/2 tsp. ground black pepper
1 c. unsalted butter, softened
1 egg
1/2 tsp. vanilla extract
5 tbsp. whole milk
2 bags Lipton Daring English Breakfast Tea
1 1/2 c. powdered sugar
Preparation
Step 1Preheat 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. Step 2In a medium bowl, combine sugar, cinnamon, ginger, cardamom, all spice and black pepper.Step 3In the bowl of a standing mixer fitted with the paddle attachment, beat the butter and sugar-spice mixture until light and fluffy, about 3 minutes. Beat in the egg and vanilla extract until fully incorporated. Slowly blend in the dry ingredients until just combined. Step 4Using a tablespoon measure, scoop dough and roll dough into balls. Place dough balls on prepared baking sheet about 1 1/2 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. Step 5To make the icing, heat milk on medium low heat. Steep the 2 Lipton Daring English Breakfast tea bags in milk for 3 minutes. Squeeze and remove bags. Whisk milk tea mixture into confectioners’ sugar until smooth. Using whisk, drizzle icing over cookies.
