Lemon Poppyseed Cookies with Earl Grey Glaze

Contributed by our good friend Natalie. Check out this recipe and many others on her blog at: nataliewaybakes.com

Ingredients

1-1/2 cups Namaste Perfect Flour Blend
1/8 teaspoon baking soda
1 egg, room temperature
1 stick (1/2 cup) unsalted butter or Earth Balance, melted
3/4 cup sugar
1 teaspoon honey
3 tablespoons fresh squeezed lemon juice
2 tablespoons lemon zest
1-1/2 Tbsp poppyseeds

Earl Grey Glaze
1-1/2 cups powdered sugar
2 tablespoons unsalted butter or Earth Balance, room temperature
1-1/2 teaspoons Earl Grey tea
1 tablespoon fresh lemon juice

Directions

1. Mix flour and baking soda in medium bowl then set aside.
2. In a large bowl mix egg, butter, sugar, lemon juice, and honey on medium high speed for 2 minutes. Now stir in poppyseeds, lemon juice, and lemon zest. With a spatula gently and slowly stir your our mix into your wet mixture until combined. (don’t over mix) Cover and refrigerate for no longer than one hour.
3. Preheat oven to 325° approximately 15 minutes before you pull the cookies out of the refrigerator. Line a cookie sheet with parchment paper. Using a cookie scoop, scoop the dough and form into a ball in your hands. Slightly/gently press the top of the cookies down with the palm of your hand to flatten the top of the cookie a bit. Bake cookies for approximately 13 minutes. Allow to cool completely.
4. Glaze: While cooling, steep four bags of Earl Grey Tea in a half cup of water for 10 minutes. Once done steeping, Remove teabags squeezing any extra liquid out of each one. Now make your icing. In a medium bowl, mix your butter, milk, fresh lemon juice, and your 1-1/2 teaspoons fresh brewed Earl Grey tea. Gently mix in your powdered sugar, scrape down sides of bowl with spatula until all ingredients are smooth and combined.
5. Now that your cookies are cooled, frost each cookie top with the icing. Sprinkle a dash of fresh grated lemon zest on each cookie. Enjoy :)