Spiced Sweet Tea Cookies

• 1 cup butter, softened
• 1 1/2 cups granulated sugar
• 1/2 cup firmly packed light brown sugar
• 3 tablespoons unsweetened instant tea mix
• 2 tablespoons orange zest
• 1 tablespoon lemon zest
• 2 teaspoons pumpkin pie spice
• 1 tablespoon vanilla extract
• 2 large eggs
• 3 1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• Demerara sugar
• Parchment paper

1. Beat first 8 ingredients at medium speed with an electric mixer until fluffy. Add eggs, 1 at a time, beating just until blended after each addition.
2. Stir together flour and next 2 ingredients; gradually add to butter mixture, beating just until blended after each addition.
3. Shape dough into 4 logs (about 2 inches in diameter); roll logs in Demerara sugar. Wrap each log in plastic wrap. Chill 8 hours to 3 days.
4. Preheat oven to 350u0b0. Cut each log into 1/4-inch-thick slices; place on parchment paper-lined baking sheets. Bake 8 to 12 minutes or until lightly browned. Remove from baking sheets to wire racks, and cool completely (about 20 minutes).

butter, sugar, brown sugar, unsweetened instant tea, orange zest, lemon zest, pumpkin pie spice, vanilla, eggs, flour, baking soda, salt, sugar, paper

Taken from www.myrecipes.com/recipe/spiced-sweet-tea-cookies (may not work)