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Iced Cupid's Cup Sugar Cookie Hearts #MyAdagio #Sponsored

This post is sponsored by Adagio Teas
I received complimentary product for the purpose of review. All opinions are mine alone.

I received a care package from my contact at Adagio Teas,* and was excited to see a special Valentines' Day blend. I haven't always liked this holiday, but that is a story for another day.


Cupid's Cup is a special edition blend. So special, in fact, that I couldn't locate it for sale on their website. It appears to only be a free gift if you order over $49 of other tea products. With the quality and variety of Adagio teas, that isn't tough.


It's a blend of rose hips, hibiscus, dried apple, sprinkles, rose petals, and dried strawberry. So, it isn't actually a tea since there aren't any tea leaves in it. Still, it brews a beautiful tisane and smells delightful. I decided to fold it into a tea-flecked sugar cookie for a tea-time treat.

Ingredients 

Sugar Cookies
  • 2-3/4 C flour
  • 1 t baking powder
  • 1 t salt
  • 3/4 C butter, softened
  • 1 C granulated sugar
  • 2 eggs
  • 1 t pure vanilla extract
  • zest from 1 organic lemon
  • 1 T Cupid's Cup (or use any other tea blend you wish)
  • Also needed: heart shaped cookie cutters
Royal Icing
  • 1 egg whites, or more to thin icing
  • 2 C organic powdered sugar, or more to thicken icing
  • 1 t pure lemon extract
  • water, as needed
  • food coloring, optional
Procedure

Sugar Cookies
Sift together flour, baking powder, and salt, set aside in a bowl.

Beat butter and sugar until creamy. Add eggs, vanilla extract, zest, and Cupid's Cup. Mix until well combined. Gradually add flour mixture, mixing completely. Once it comes together into a ball, wrap dough in plastic wrap and chill dough for at least 2 hours.


Roll out between two pieces of parchment paper. Shape them with your cutters, using flour to keep them from sticking.


Place on a baking sheet. Bake at 400 degrees F for 9-11 minutes, depending on size of cookies. Cool completely on wire racks. Make the royal icing while the cookies cool.


Royal Icing
Beat the whites until stiff but not dry. Add sugar, lemon extract, and water, if needed. Beat for another minute. If the icing is too thick, add more egg whites; if it's too thin, add more sugar. Add food coloring, if using. I used a red made from beets. This icing may be stored in an airtight container in the refrigerator for up to 3 days.


To Finish
Smooth the royal icing over cooled cookies. Let icing set completely before serving.


Happy Valentines' Day to you, if you celebrate!



You may find Adagio Teas on the web, on Facebook, on Twitter, and on Instagram

*Disclosure: I received compensation in the form of tea samples for recipe development and generating social media traction. My opinions do not necessarily reflect the opinions of the sponsor.

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