Almond London Fog Cookies

Preheat oven to 350F.

To roast almonds, spread them on a sheet pan and bake in a 350F degree oven for about 10 minutes. Remove from oven and allow to cool before chopping. Optional: You can reserve a few whole untoasted almonds for garnish. I reserved some unroasted almonds so that they could bake along with the cookies.

Set the additional sugar into a small bowl and set aside.

In a medium bowl, sift together the flour, baking powder, baking soda and salt. Set aside.

In a large bowl, melt the butter and empty the Earl Grey tea leaves from the teabags into the butter. Stir to moisten and let sit for a few minutes.

Add the 1 cup of sugar and the brown sugar to the butter and beat for two to three minutes until well blended. Add the egg, vanilla and almond extract, and beat for another two minutes.

Add the chopped almonds to the wet ingredients and mix just long enough to incorporate.

Add the flour mixture in two batches and beat for a minute or two until just blended.

Using a 1 oz scoop or a spoon, portion out the cookie dough – twelve to a parchment-lined sheet pan. Gently roll the dough into the small bowl of sugar to coat and return to the sheet pan. Every so slightly, partially flatten the dough ball and, if you are garnishing the cookies with almonds, place one of the whole untoasted almonds in the center of each cookie.