Thai Tea Sugar Cookies

Ingredients

Contains: egg, milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 cup Powdered Sugar
• 1 cup Light Brown Sugar, Packed
• 1 cup Unsalted Butter, Softened
• 1 cup Vegetable Oil
• 2 Eggs
• 2 teaspoons Vanilla
• 4-½ cups Flour
• 1 teaspoon Baking Soda
• 1 Tablespoon Black Tea
• ½ cups Instant Thai Tea Mix (available At Asian Market)
• 1 teaspoon Salt
• 1 teaspoon Cream Of Tartar

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the oven to 375°F (190°C). Line two baking sheets with parchment paper.

2. Finely crush the black tea in a mortar and pestle or spice grinder. Whisk it with the flour, baking soda, salt, cream of tartar and instant Thai tea mix in a bowl.

3. In a large bowl, beat the softened butter, powdered sugar and packed light brown sugar until light and fluffy, about 2 minutes. Beat in the vegetable oil.

4. Beat in the eggs one at a time, then the vanilla, scraping down the bowl as needed.

5. Mix in the dry ingredients on low speed until just combined. The dough will be soft, so chill it in the refrigerator for about 15 minutes to firm up.

6. Scoop the dough into rounded tablespoon-sized balls and place them 2 inches (5 cm) apart on the sheets. Flatten each slightly with your palm.

7. Bake one sheet at a time for 10 to 11 minutes, until the edges are set and the bottoms are lightly golden.

8. Let the cookies cool on the sheet for 5 minutes, then move them to a wire rack to finish cooling.