Directions

• Preheat oven to 375 degrees.
• In a medium pot over medium heat, melt butter. When butter begins to boil, add the tea bags. Remove from heat after 2 minutes of boiling and allow tea to steep about 5 minutes.
• Squeeze out tea bags and allow butter to come to room temperature (you may stick in freezer to hurry the process).
• To prepare the filling, with an electric mixer, beat softened cream cheese until smooth. Add in Sue Bee® honey. Then slowly add in powdered sugar.
• Place in a piping bag or zip-close bag and put in the refrigerator.
• For the cookie dough, beat the room-temperature tea butter until smooth.
• Add in sugars and mix well, then mix in egg, followed by vanilla and Sue Bee® honey.
• Stir in cornstarch, soda, and salt.
• Slowly add all purpose flour.
• Scoop out 1 1/2 tablespoon ball of dough, roll it in your hands and place a deep indent with your thumb in the center.
• Bake for 8 minutes at 375 F.
• When cookies are completely cooled, fill indentation with honey filling and drizzle with extra honey for that added touch.