Kingston Earl Grey Thumbprint Cookies

Directions

Make the grapefruit curd

1. In a cold pan, add your egg, sugar, and zest and whisk until well combined.
2. Turn on medium-low heat and add your butter. Whisk until the butter is fully melted and then whisk in the grapefruit juice.
3. Whisk occasionally for 10 minutes over medium-low heat until thickened. Pour into a heat-proof container and set aside.

Make the cookies

4. In a saucepan over medium-low heat, melt the butter and add the tea leaves. Swirl the pan occasionally until the butter darkens slightly, foams, and becomes fragrant. Remove from heat.
5. Strain the tea leaves out of the butter and discard.
6. Add the strained butter and sugar to a large bowl. Whisk together and add in the egg and vanilla extract, whisking thoroughly.
7. Add the flour and baking powder to the butter and sugar mixture. Mix together with a spatula until just combined.
8. Refrigerate the dough for 10 minutes and preheat the oven to 350 degrees farenheit.
9. Roll the chilled dough into small balls, about a tablespoon of dough in each. Use the back of a teaspoon to make an indent in each ball and place on a cookie sheet a few inches apart. Cookies will spread some.
10. Bake for 10-12 minutes or until very lightly golden.
11. Immediately out of the oven, use the back of a teaspoon to deepen the indent and pour 1 teaspoon of grapefruit curd into each indent. Leave to cool and allow the grapefruit curd to set.
12. Sprinkle cooled cookies with powdered sugar and enjoy!