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Preheat oven to 375 degrees.
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Zest a lemon, divide zest in half (between cookie batter and glaze).
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Juice a lemon. Reserve 2 tablespoons of juice for cookies and combine 1/2 a teaspoon of loose leaf earl grey tea to 'steep' in remaining lemon juice for the glaze.
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In a bowl combine the flour, baking soda and salt.
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In the bowl of an electric mixer cream the room temperature butter, earl grey tea and sugars together well until creamy.
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Beat in the egg, vanilla, lemon zest and lemon juice until smooth.
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Slowly add the flour mixture until combined.
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Stir in chopped white chocolate (or vanilla chips)
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Drop by 2 teaspoon size spoonfuls onto parchment paper lined baking sheets.
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Bake for 8 - 9 minutes or until golden brown around the edges.
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Prepare the glaze by straining out the loose leaf tea from the lemon juice and combining with the powdered sugar and lemon zest. If necessary add enough water to reach desired consistency.
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Spoon glaze overtop of the warm cookies and then allow them to cool completely to room temperature.
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Store in an airtight container.