Arnold Palmer Cookie

Ingredients (Makes 12 cookies)

Cookie Dough:

• 1½ cups granulated sugar
• 1 tbsp lemon zest
• 12 tbsp unsalted butter, softened
• 1 large egg, room temperature
• 1 large egg yolk, room temperature
• 2 tsp. lemon extract
• 3 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp cornstarch
• 3/4 tsp salt
• 2 tbsp lemon juice
• 1 sachet Lemon Black, muddled

Royal Icing:

• 1 egg white
• 1 cup powdered sugar
• Yellow food coloring

Directions

Cookie Dough:

1. In a stand mixer, mix the sugar and lemon zest until fragrant, about 30 seconds.
2. Add softened butter and extract and beat until softened.
3. Mix in the egg and yolk on low until combined. Scrape down the bowl and mix again for 10 seconds.
4. Add in the flour, baking soda, corn starch, salt, lemon juice. Gently mix on low until a shaggy dough appears.
5. Remove half of the batter and mix in the muddled Lemon Black dried tea. Remove from the mixer and add the other half back in, adding yellow food coloring and mix until desired color appears.
6. Take 2 tablespoons of each dough and squish them together. Roll them around your hands then place on a cookie sheet. Repeat with the rest of the dough. Cover with plastic wrap and place in the fridge to chill for one hour.
7. Preheat the oven to 350 degrees.
8. Bake the cookies on a cookie sheet, 2 inches apart in the preheated oven for 10-12. Let the cookies come to room temperature.

Royal Icing:

1. Mix the egg white until frothy.
2. Add powdered sugar and food coloring. If needed, add water a tsp at a time until a drizzle consistency appears.
3. Drizzle the icing onto the cooled cookies and let harden before serving.
4. Enjoy!