Infused with loose-leaf tea, these scrumptious Earl Grey Sandwich Cookies pair beautifully with your favorite blend or brew. Earl Grey Sandwich Cookies pictured with Layered Sponge Cake.
- 1 cup all-purpose flour
- 1 tablespoon Earl Grey loose-leaf tea*
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup confectioners’ sugar, divided
- ½ teaspoon vanilla extract
- 4 ounces cream cheese, softened
- 1 teaspoon fresh orange zest
- Preheat oven to 350°. Line baking sheets with parchment paper.
- In a medium bowl, whisk together flour, loose-leaf tea, and salt.
- In a large bowl, beat together butter, ¼ cup confectioners’ sugar, and vanilla extract until light and creamy, beginning at low speed and gradually increasing to high. Add flour mixture to butter mixture, beating until incorporated.
- Divide dough in half. Shape each portion into a disk and wrap in plastic wrap. Refrigerate until dough is firm, but soft enough to roll out, 20 to 30 minutes.
- On a lightly floured surface, roll out each dough portion to a ¼-inch thickness. Using a 1½-inch fluted round cutter dipped in flour, cut 24 cookies from dough, rerolling scraps as necessary. (Refrigerate scraps as needed before rerolling.) Place cookies 2 inches apart on prepared baking sheets. Freeze cookies for 20 minutes before baking to prevent spreading.
- Bake cookies until set, 10 to 12 minutes. Transfer cookies to a wire rack, and let cool completely.
- In a medium bowl, beat together cream cheese and orange zest with a mixer until smooth and creamy. Gradually add remaining ¾ cup confectioners’ sugar, beating until combined. Transfer cream cheese filling to a piping bag fitted with an open-star tip (Wilton #32).
- Beginning at edges of flat side of 12 cookies, pipe approximately 2 teaspoons filling in concentric circles. Cover with remaining 12 cookies, flat sides down, pressing gently to adhere. Store in a covered container and refrigerate until ready to serve, up to a day.
*If tea leaves are large, grind with a mortar and pestle, if desired. For 1 tablespoon loose-leaf tea, cut open 3 tea bags.
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