Rose Earl Grey Cookies

why put rose petals in your chai to have with cookies, when you could have rose chai cookies?

You are what you eat, so I only eat pretty things.

Ingredients:

For the dough:

• 1 cup white sugar

• 1 tbsp earl grey tea leaves

• 1/4 tsp cardamom, powdered

• 1 cup unsalted butter, softened

• 3 egg yolks

• 1/2 tbsp vanilla bean paste, or extract

• 3 cups all-purpose flour

• 1/2 tsp salt

For the glaze:

• 1.5 cups powdered sugar

• 1 tbsp rosewater

• 2 tbsps milk

• 2 tbsps dried rose petals, for topping

Directions:

1. In a blender, combine the earl grey leaves, cardamom, and 1/4 cup of sugar. Blend until the tea leaves are powdered.

2. In a large electric mixing bowl, cream together the butter, earl grey sugar and remaining sugar. When fluffy, mix in the egg yolks and vanilla bean paste. Fold in the flour and salt, and mix until just combined.

3. Dump all of the dough onto a sheet of plastic wrap and roll to form a log of dough. Twist the ends to keep them secure.

4. Keep the dough in the freezer for 1-4 hours.

5. Preheat the oven to 375°F and prepare a baking pan with parchment paper.

6. Remove the dough from the freezer, unwrap, and slice vertically into disks.

7. Disperse the dough pucks along the parchment paper and bake for 15 minutes, or until the bottom edges are lightly golden. Let cool for 15 minutes.

8. While cooling, prepare the glaze by whisking together the powdered sugar, rosewater, and milk. The glaze should be smooth and glossy.

9. Decorate the cookies with the glaze and rose petals to taste. I dipped my cookies halfway in the glaze and decorated the glazed portions with petals.

10. Allow the glaze to harden for at least 20 minutes and enjoy!

Notes: If preparing in advance, keep the dough log in the freezer for up to two months, just roll it in some parchment paper for extra protection before freezing and allow it to thaw slightly before slicing. If you make extra cookies, feel free to store them in an air-tight container for up to 4 days.