Hazelnut Chai Teacup Cookies

• 8 tbsp (1 stick) butter, softened
• 1/4 cup sugar
• 1 None egg yolk
• 1 tsp vanilla extract
• 1 cup flour
• 2 tbsp self-rising flour
• 1/4 cup cornstarch
• 1 tbsp chai tea (about 4 chai tea bags)
• 1/2 cup ground hazelnuts
• 10 oz white prepared fondant, coarsely chopped
• 1 None egg white, lightly beaten
• 1 tsp lemon juice
• None None Yellow, blue and green food colors
• None None FOR THE ROYAL ICING
• 1 1/2 cups powdered sugar
• 1 None egg white

1. Preheat the oven to 350u0b0F. Grease and line 2 baking pans with parchment paper.
2. Beat butter, sugar, egg yolk and vanilla extract in large bowl with an electric mixer until light and fluffy. Stir in combined sifted flours and cornstarch. Stir in tea and ground hazelnuts.
3. On a lightly floured surface, knead dough until smooth. Roll dough between sheets of parchment paper until 1/4-inch thick. Using a 3 1/2-inch teacup cookie cutter, cut out 14-15 shapes from dough. Place about 2 inches apart on prepared pans.
4. Bake about 15 mins. Cool completely in pans on wire rack.
5. For the fondant icing, stir fondant in small heatproof bowl over small saucepan of simmering water until smooth. Stir in egg white and lemon juice. Divide among three bowls; tint yellow, blue and green with food colors. Using a metal spatula dipped in hot water, spread icing quickly over cookies.
6. For the royal icing, sift powdered sugar. Beat egg white in medium bowl with electric mixer until foamy. Beat in powdered sugar, a tablespoon at a time. Cover surface tightly with plastic wrap.
7. Decorate cookies with royal icing.

butter, sugar, egg yolk, vanilla, flour, flour, cornstarch, chai tea, ground hazelnuts, egg white, lemon juice, colors, icing, powdered sugar, egg white

Taken from recipes-plus.com/api/v2.0/recipes/35719 (may not work)