Viennese Chocolate Tea Cookies
Yield: 2 ½ Dozen Cookies
2 Sticks Unsalted Butter, Room Temperature
¾ Cup Turbinado Sugar
¾ Cup Packed Light Brown Sugar
1 Teaspoon Vanilla Extract
2 ½ Cups All-Purpose Flour
½ Teaspoon Baking Soda
2 Teaspoons Sweet Shoppe Seasoning
3/4 Teaspoon Vanilla Bean Sea Salt
1/2 Teaspoon Ground Pink Peppercorns
These cookies make for a great coffee break in the middle of the day. They’re full of all the flavors you desire when you’re ready for a quick pick-me-up. While your guests will love them, these may be one of those things you want to tuck away and save for yourself. And the Dark Cocoa Sugar coating gives them a special crunch in each bite.
Preheat oven to 350 degrees. Line a baking sheet with parchment. Cream together butter, turbinado, and brown sugar in a large mixing bowl. Add eggs and extract and beat together until smooth.
In a separate bowl, sift together flour, baking soda, seasoning, salt, and pepper. Slowly add dry ingredients to the butter mixture. Stir to combine. Refrigerate dough for 30 minutes. Form into 1½” balls. Roll each to coat with dark cocoa sugar, if using.
Place cookies 2” apart on baking sheet. Bake for 13-15 minutes until done.