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Earl Grey Sandwich Cookies

Earl Grey Sandwich Cookie

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

Earl Grey Sandwich Cookies
Serves: approximately 12
  • 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
  1. Preheat oven to 350°. Line baking sheets with parchment paper.
  2. In a medium bowl, whisk together flour, loose-leaf tea, and salt.
  3. 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.
  4. 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.
  5. 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.
  6. Bake cookies until set, 10 to 12 minutes. Transfer cookies to a wire rack, and let cool completely.
  7. 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).
  8. 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.
Cookies can be made a month in advance, placed in an airtight container, and frozen until needed. Thaw completely before filling.

*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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