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London Fog Icebox Cookies

130

  • Prep Time10 mins
  • Total Time1 hr 30 mins
  • Makes55 to 60 Cookies
London Fog Icebox Cookies

Roberto Caruso

Chatelaine Triple Tested

Subtly sweet, with notes of Earl Grey tea and orange zest, this is an easy, cozy cookie to have with your afternoon cuppa—or at any time of the day. 

Ingredients

  • 2 1/2 cups all-purpose flour

  • 1/2 tsp baking powder

  • 1/2 tsp salt

  • 1 cup unsalted butter

  • 3/4 cup granulated sugar

  • 1 egg

  • 1 tsp vanilla

  • 8 Earl Grey tea bags, or 2 tbsp finely ground Earl Grey tea leaves

  • 1/4 tsp orange zest

  • 1/2 cup icing sugar

  • 1 tbsp milk

Instructions

  • STIR flour with baking powder and salt in a medium bowl. Set aside. Add 2 tbsp finely ground Earl Grey tea leaves (about 8 tea bags) and 1/4 tsp orange zest to flour mixture.

  • BEAT butter with sugar in a large bowl, using an electric mixer on medium-high, until fluffy. Beat in egg and vanilla. Gradually beat in flour mixture, just until combined. Gather into a ball. Divide dough in half, then roll each portion into a 2-in.-wide log. Wrap logs in wax paper and twist ends. Chill until firm, 1 to 1 1/2 hours.

  • POSITION racks in top and bottom thirds of oven. Preheat to 350F. Line 2 baking sheets with parchment.

  • SLICE cookies into 1/4-inch rounds and arrange 1 inch apart on prepared sheets. Bake in top and bottom thirds of oven, switching halfway through, until cookies are golden, 10 to 12 min. Let cookies cool on sheets for 1 min, then transfer to a wire rack to cool completely. Repeat with remaining dough. Whisk 1/2 cup icing sugar with 1 tbsp milk until smooth. Brush cookies with a thin layer of icing. Cookies will keep well, stored in an airtight container at room temperature, up to 5 days.

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