date love knot cookies
Bring dates, water (infused with tea), and sugar to a boil. Reduce heat to low and simmer, stirring frequently, until dates are thickened, about 5 to 7 minutes. Set aside to cool.
Cream butter and sugar; stir in egg, water (infused with tea), vanilla, flour, baking soda and salt. Drop cookie dough by teaspoonfuls onto a parchment lined cookie sheet. Place about 1/2 teaspoon of date mixture on the top of each cookie, then a small dab of cookie dough on top of the date mixture. Bake at 350° for 10 to 12 minutes.
Set oven at 325° F.
*to brew the tea place 3Tbsp of crème earl grey tea in 1/3 cup of hot water, steep for 5 minutes, then strain and measure 2 Tbsp of the tea for the recipe.
Use food processor to blend chilled butter plus dry tea (if adding), icing sugar & cornstarch. Add half the flour amount and the brewed tea. Pulse gently until roughly cut into a “crumbly” texture. Blend in remainder of flour until it “balls” into a smooth dough. Roll in a wax paper log like frozen cookie dough. CHILL 30 MINUTES.
Cut into 1/2 inch circles, bake on a parchment lined cookie sheet until just golden on the bottom, approx 20 minutes. Cool before handling. Makes approx 30. Store in tight tin.