Earl Grey Tea Cookies

Directions 

For the cookies 

1. In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and Earl Grey tea until smooth.  Set aside at room temperature for 1-2 hours so the flavors can develop (can be skipped if needed, but flavor won’t be as strong) 
2. When the butter has had a chance to sit, preheat oven to 350* F. 
3. Add the powdered sugar to the butter and beat until fluffy.  Add in the flour, salt and vanilla extract and mix until combined.  It should start to form a rough ball of dough which is when you want to stop mixing. 
4. Turn the dough out onto a lightly floured piece of parchment paper.  Place another piece of parchment on top and roll the dough to be about ¼” thick.  Cut into 1-2” circles and place them onto a parchment lined baking sheet. Continue until all dough is used. 
5. Bake the cookies for 6 minutes, rotate baking sheets and cook an additional 4-6 minutes, until the edges are just slightly golden. 
6. Allow to cool slightly before moving the cookies to a cooling rack to cool completely. 

For the filling

1. While the cookies are cooling, start the frosting.  Add the butter and whipped honey to the bowl of a stand mixer fitted with the paddle attachment.  Beat until well combined, fluffy and smooth.  Add in the powdered sugar ½ cup at a time, incorporating and scraping down in between additions. 
2. Place into a piping bag fitted with a star tip (if desired) 

Assembly

1. Pipe frosting onto the bottom side of one cookie and place another on top 
2. Allow to sit in the refrigerator overnight for best results