Tea and cookies or death!

 This recipe needed a lot of tweeking. I think I got it pretty close though. All in all I'm happy with how they came out, I like the flavor definitely.

Tea & Lemon Cookies

1 c water
3 tea bags (your choice in flavor, I chose a breakfast black tea)

1 1/4 c brown sugar
1/2 c (1 stick) butter
1 egg
1 tsp lemon extract
3 1/2 c flour
2 tsp corn starch
1 tsp baking soda
1/4 tsp cinnamon
1 tsp salt
Turbinado sugar

Start with the tea. Boil the water and steep the tea bags for 5 minutes.

In a small bowl mix flour, cornstarch, baking soda, cinnamon and salt. Set aside. Cream the butter and brown sugar together until fluffy. Add the tea (while still hot) and beat with the butter mixture until you get a thick liquid. At this point it should be cooled slightly so you can add the egg and the lemon extract. Slowly incorporate flour mixture, do not over-mix. Dough should be sticky and elastic. Cover dough with plastic wrap and refrigerate for 30 minutes.

Using a 1/2 oz. cookie disher, scoop out dough and roll in turbinado sugar before placing on a greased cookie sheet.

Bake at 375 degrees for 9-11 minutes or until dough springs back when pressed lightly.

Who doesn't love
pretty cookies all lined
up in a row?

Lemon glaze

A bunch of powdered sugar
A bit of lemon juice

You'll have to toy with this one. I believe 2 c of powdered sugar vs. 2 1/2 tbsp of lemon juice should do the trick, but you'll have to keep adding either/or until you get a very stiff glaze/frosting. If it's runny, add more powdered sugar. I dipped half the cookie in it and set it on parchment paper to harden.

By the way, if you haven't ever used turbinado sugar, it's also known as Sugar in the Raw. It's very coarse, much coarser than table sugar and makes for an excellent crunchy coating or topping on pastries, cakes, pizza, etc. It also makes an otherwise ordinary cookie look extra perty.