Icebox Diamond Sable Cookies

Ingredients

• 15 tablespoons unsalted butter, very soft
• 14 tablespoons powdered sugar
• 1/4 teaspoon fine salt
• 2 large egg yolks, room temperature
• 2 1/2 cups all-purpose flour
• 1 tablespoon black tea (from 2 small tea packets)
• 1 cup granulated sugar (for coating)

Preparation

1. In a large bowl, beat butter until very soft and spreadable, about 2 to 3 minutes.
2. Gradually add in powdered sugar and salt until well combined. Scrape the sides and bottom of the bowl.
3. Add in egg yolks one at a time, beating well after each addition.
4. Gradually add in flour, combining until there are no visible streaks of dry ingredients in the dough.
5. Divide the dough in half and mix dried tea leaves into one half of the dough.
6. Make logs with the dough and wrap in plastic wrap. For a round, even shape, push the wrapped dough through a paper towel tube.
7. Freeze for a minimum of 3 hours.
8. Preheat oven to 330°F and line 2 to 3 baking sheets with parchment paper, set aside.
9. Unwrap cookie dough and roll the cookie logs in granulated sugar.
10. Carefully slice the logs, creating cookies that are 1-inch in thickness.
11. Place cookies in the prepared baking sheets, giving the cookies 1 to 2 inches of space.
12. Bake for 12 to 15 minutes, or until the edges are starting to look slightly golden.
13. Let cookies rest on the baking tray for 3 to 4 minutes before transferring onto a wire rack to cool completely.