London Fog Cookies

Okay I know these look a little different. But trust me, if you've ever had a London Fog a.k.a. Newfoundland Fog (From kicking horse cafe) a.k.a Earl Grey Tea Latte (from Starbucks), You will LOVE these. I know because I love London Fogs and these taste just like one so I'm pretty excited about it :)

2 1/2 cups all purpose flour
1/2 tsp baking powder
1/2 tsp salt
8 earl grey tea bags
1 cup butter
3/4 sugar
1 egg
1 1/2 tsp vanilla

STIR flour with baking powder, baking soda, tea and salt. Set aside.
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.
DIVIDE dough in half, then roll each portion into a 2" wide log. Wrap in plastic wrap and chill until firm, 1 1/2 hours.

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

SLICE cookies into 1/4" rounds and arrange 1" apart on cookie sheets. Bake for about 11 minutes. Switching cookie sheets around halfway through. Let cookies cool

WHISK 1/2 cup icing sugar, 1 Tbsp of milk and 1/8 tsp of vanilla together. Brush a thin layer of icing on each cookie.

Salted Orange Toffee Slices

These are so good. I think they're a little more sophisticated then your standard holiday cookie. So, you know feel free to eat a handful with a glass of milk if you want to or make them for a fancy party!

³⁄4 cup unsalted butter at room temperature  
¹⁄2 cup sugar  
¹⁄2 cup packed dark brown sugar
2 tsp finely grated orange zest
1 egg at room temperature
2 cups all purpose flour  
¹⁄2 tsp baking soda  
¹⁄2 cup crunchy toffee bits such as Skor bits
fine sea salt for sprinkling


BEAT the butter, sugar, brown sugar and orange zest together until smooth. Add the egg and beat until combined.
SIFT in the flour and baking soda and stir until blended, then stir in the toffee bits.
SHAPE the dough into two logs about 9 inches long and 2 inches across and wrap in plastic wrap. Once wrapped, gently flatten the dough on 4 sides, to create a square shape. Chill the dough for at least 2 hours before baking.
PREHEAT the oven to 350°F and line 3 baking trays with parchment paper.
SLICE the logs into cookies that are ¹⁄4 inch wide and place them onto the prepared trays, leaving 2 inches between each cookie (these do spread as they bake). Sprinkle the top of each cookie with a little bit of sea salt.
BAKE the cookies for about 13 minutes, until they have browned just lightly on the bottom. Cool the cookies on the tray and then store in an airtight container.

makes about 4 dozen cookies