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London Fog Short Bread Cookies

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Equipment

  • Electric Mixer

Ingredients
  

  • 1 cup Salted butter unsalted is fine too, just add 1 tsp salt
  • 3/4 cup Powdered Sugar 95g
  • 1 tbsp Vanilla Extract
  • 2 cups all purpose flour
  • 2 tbsp corn starch
  • 3 earl grey tea bags
  • 3 tablespoons granulated sugar or can sugar I used cane sugar
  • Vanilla melting wafers
  • 1 tsp Honey

Instructions
 

  • Bring butter to room temperature, beat with a mixer until it is smooth and creamy.Gradually add sugar to the butter. I used my stand mixer and gradually added sugar on a low setting. Stir until the mixture is creamy and well combined.Add vanilla extract and lavender flavor, stir until well combined.In a separate bowl, whisk together the flour and cornstarch. If you used unsalted butter, add 1 teaspoon salt in this step.Gradually add the flour mixture to your butter and sugar mixture until well combined. If you want to add a little food coloring, you can, but you may need to add a little bit of additional flour if the dough feels too wet.cover and place dough in the fridge to chill for 45 minutesPreheat the oven to 350 F when dough is nearly done chillingremove dough from the refridgerator and roll out on a lightly floured surface to desired thickness (roughly 1/8-1/4 inch”Use a cookie cutter and place cookies onto a lined baking sheetPlace on the center rack in the oven for 9-12 minutes, until the edges start to turn a light golden brown. I start checking them around the 8-9 minute mark to ensure they do not overcook.
  • Bring butter to room temperature, beat with a mixer until it is smooth and creamy.
  • Gradually add sugar to the butter. I used my stand mixer and gradually added sugar on a low setting. Stir until the mixture is creamy and well combined.
  • Add vanilla extract and lavender flavor, stir until well combined.
  • In a separate bowl, whisk together the flour and cornstarch. If you used unsalted butter, add 1 teaspoon salt in this step.
  • Gradually add the flour mixture to your butter and sugar mixture until well combined. If you want to add a little food coloring, you can, but you may need to add a little bit of additional flour if the dough feels too wet.
  • cover and place dough in the fridge to chill for 45 minutes
  • Preheat the oven to 350 F when dough is nearly done chilling
  • remove dough from the refridgerator and roll out on a lightly floured surface to desired thickness (roughly 1/8-1/4 inch”
  • Use a cookie cutter and place cookies onto a lined baking sheet
  • Place on the center rack in the oven for 9-12 minutes, until the edges start to turn a light golden brown. I start checking them around the 8-9 minute mark to ensure they do not overcook.

Filling/dip

  • Melt the vanilla or white chocolate melts per instructions (I used the microwave on half power), add honey to the melted chocolate and either dip the cookies or fill the center. I used a short bread cookie cutter from amazon to create a center!