Categories: cookies
Ingredients
- 1/2 cup milk
- 1 black tea bag (such as orange pekoe)
- 1/2 cup loosely packed mint leaves
- 1 3/4 granulated sugar
- 1 cup (2 sticks) butter, room temperature
- 2 eggs
- 1 Tbsp. lemon zest
- 3 cups all-purpose flour
- 4 tsp. baking powder
- 1 tsp. salt
- for glaze:
- 1 black tea bag
- 6 mint leaves
- 1 cup water
- 2 1/2 cups powdered sugar
Directions
- Preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper.
- Heat the milk in the microwave for 45 seconds. Drop in the tea bag and leave to steep until completely cool. Remove the tea bag. The milk will turn a pale beige, not dark like regular tea.
- place the mint leaves in sugar in the bowl of a food processor ( a small one works fine here). Process until the mint is finely chopped and combined with the sugar.
- Cream the butter and mint sugar together in the bowl of an electric mixer until light and fluffy. Add the eggs, one at a time, beating well after each addition and scraping down the sides of the bowl. Add the tea milk and beat until combined, then ass the lemon zest and beat. Beat in the flour, baking powder and salt slowly until everything is combined, scraping down the sides of the bowl as needed.
- Scoop mounds of dough onto the prepared baking sheets. I use a 2 Tbsp. cookie scoop.
- bake the cookies until puffed up and golden around the edges, about 10-12 minutes. Let cool on the baking sheets for 2 minutes, then carefully remove to a cooling rack to cool completely.
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for glaze:
- Put the teabag and mint leaves in a measuring cup and pour over 3/4 cup boiling water. leave to steep for 5 minutes, then remove the teabag and leave to cool completely. Sift the powdered sugar into a bowl and add about 5 Tbsp. of the tea, a bit at a time, whisking until you have a glaze the consistency of heavy cream. Place some foil or the parchment from the baking sheets under the cooling racks to catch drips and spoon glaze over the cookies or dip each cookie face down in the glaze, and swirl gently to get a nice even coat, then return to rack and let stand until set.
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makes about 3 dozen cookies