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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Bake 8 minutes for a soft and chewy cookie or up to 12 minutes for a crisp cookie. Ingredients:
1 cup butter, softened |
1 1/2 cups granulated sugar |
1/2 cup firmly packed light brown sugar |
3 tablespoons unsweetened instant tea mix |
2 tablespoons orange zest |
1 tablespoon lemon zest |
2 teaspoons pumpkin pie spice |
1 tablespoon vanilla extract |
2 large eggs |
3 1/2 cups all-purpose flour |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
demerara sugar |
Directions:
1. Beat first 8 ingredients at medium speed with an electric mixer until fluffy. Add eggs, 1 at a time, beating just until blended after each addition.
2. Stir together flour and next 2 ingredients; gradually add to butter mixture, beating just until blended after each addition.
3. Shape dough into 4 logs (about 2 inches in diameter); roll logs in Demerara sugar. Wrap each log in plastic wrap. Chill 8 hours to 3 days.
4. Preheat oven to 350°. Cut each log into 1/4-inch-thick slices; place on parchment paper-lined baking sheets. Bake 8 to 12 minutes or until lightly browned. Remove from baking sheets to wire racks, and cool completely (about 20 minutes).
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