The subtle yet remarkable flavour of Earl Grey tea makes these cream-filled cookies truly unforgettable. Feel free to substitute with your favourite looseleaf tea for an entirely new flavour.
- Portion size 40 servings
- Credits : Canadian Living: Holiday Baking 2014
Earl Grey Icing:
In large bowl, beat butter with sugar until fluffy; beat in egg and vanilla. In separate bowl, whisk together flour, baking powder and salt; stir into butter mixture to form smooth dough, kneading gently if necessary. Divide dough in half; shape into discs. Wrap in plastic wrap; refrigerate until firm, about 30 minutes. (Make-ahead: Refrigerate for up to 24 hours.)
Let dough stand at room temperature until soft enough to roll out, about 15 minutes. On lightly floured work surface, roll out dough to scant 1/4-inch (5 mm) thickness. Using 1 1/2-inch (4 cm) round cookie cutter, cut out shapes, re-rolling scraps as necessary. Arrange, 1 inch (2.5 cm) apart, on parchment paper–lined rimless baking sheets. Bake, 1 sheet at a time, in 350°F (180°C) oven until edges are golden, about 10 minutes. Let cool on pans for 1 minute; transfer directly to racks to cool completely.
Earl Grey Icing: Meanwhile, in small saucepan, bring cream and tea leaves to boil; reduce heat and simmer for 30 seconds. Remove from heat; cover and let stand for 15 minutes.
Strain mixture through fine-mesh sieve into bowl, pressing with back of spoon; discard solids (mixture should yield 3 tbsp liquid; if necessary, top up with extra cream). Let cool completely.
In separate bowl, beat together butter, icing sugar and salt until mixture resembles fine crumbs; beat in cream mixture. Spoon or pipe rounded 1 tsp onto bottoms of half of the cookies; sandwich with remaining cookies, flat sides down. (Make-ahead: Store in airtight container for up to 2 days.)
Nutritional facts per cookie: about
- Sodium 25 mg
- Sugars 8 g
- Protein 1 g
- Calories 92.0
- Total fat 4 g
- Potassium 21 mg
- Cholesterol 16 mg
- Saturated fat 3 g
- Total carbohydrate 13 g
- Iron 2.0
- Folate 5.0
- Calcium 1.0
- Vitamin A 4.0