We love anything with tea and these cookie are especially yummy. Silver Needle Tea Co's High Mountain Oolong is used for this recipe. These cookies are perfect to go with tea anytime of the day, or make a bunch to share with friends.

Recipe is from Lovescool.com, Kelli Bernard and Andrew Lin

Approx 25/Preparation time: 20

Ingredients:

3/4 cup (2.25 oz) Confectioners sugar
5 oz Unsalted butter, cut into cubes
1 3/4 cup (8.5 oz) All-purpose flour
3 Large egg yolks or 4 small ones
1.5 TBS ground High Mountain Oolong Tea
1 cup Granulated sugar (for coating)

Preparation:

1. Preheat the oven to 350F. Line a sheet pan with parchment paper.
2. Whisk the confectioner’s sugar and Oolong tea together in a bowl.
3. Add the butter and Oolong tea/sugar mixture to the bowl of a stand mixer fitted with the paddle attachment. Mix until smooth and light in color.
4. Add the flour and mix until well combined.
5. Add the egg yolks and mix just until the eggs are fully incorporated and a mass forms.
6. Form the dough into a disk and chill in the refrigerator until firm (about 30 minutes).
7. Roll the dough out to ½” thickness.
8. Cut the dough with a cutter. ie. heart shape or leaf shape.
9. Toss each cut cookie in a bowl of granulated sugar to coat.
10. Place the sugar-coated cookie on a parchment lined pan. Bake at 350F for 12-15 minutes, or until slightly golden around the edges.

*Use your hands if you don't have a stand mixer, and don't use electric blender...it doesn't work, we've tried it.