Juliana Evans’ Tea N’ Honey Thumbprint Cookies entry in the Sue Bee Honey Sweet Eats Recipe Contest!

Tea 'N' Honey Thumbprint Cookies
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Cookies
  1. 2 tablespoons Sue BeeĀ® Honey
  2. 2 sticks unsalted butter
  3. 6 bags of Earl Grey Tea
  4. 1/2 cup brown sugar, packed
  5. 1/4 cup granulated sugar
  6. 1 teaspoon pure vanilla extract
  7. 2 teaspoon cornstarch
  8. 1 teaspoon baking soda
  9. 1/2 teaspoon salt
  10. 1 egg
  11. 2 cups all-purpose flour
Cream Cheese Honey Filling
  1. 1/3 cup Sue Bee Honey
  2. 1 cup of softened cream cheese
  3. 1 cup powdered sugar
Instructions
  1. Preheat oven to 375 degrees.
  2. In a medium pot over medium heat, melt butter. When butter begins to boil, add the tea bags. Remove from heat after 2 minutes of boiling and allow tea to steep about 5 minutes.
  3. Squeeze out tea bags and allow butter to come to room temperature (you may stick in freezer to hurry the process).
  4. To prepare the filling, with an electric mixer, beat softened cream cheese until smooth. Add in Sue Bee Honey. Then slowly add in powdered sugar.
  5. Place in a piping bag or zip-close bag and put in the refrigerator.
  6. For the cookie dough, beat the room-temperature tea butter until smooth.
  7. Add in sugars and mix well, then mix in egg, followed by vanilla and Sue Bee Honey.
  8. Stir in cornstarch, soda, and salt.
  9. Slowly add all purpose flour.
  10. Scoop out 1 1/2 tablespoon ball of dough, roll it in your hands and place a deep indent with your thumb in the center.
  11. Bake for 8 minutes at 375 F.
  12. When cookies are completely cooled, fill indentation with honey filling and drizzle with extra honey for that added touch.
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