Bright orange icing ties in nicely with the citrus flavours of Earl Grey tea.
- Prep time 30 minutes
- Total time 2 hours
- Portion size 24 servings
Ingredients
Orange Icing (in recipe):
Method
In bowl, using electric mixer on medium speed, beat butter with sugar until light and fluffy. Beat in tea leaves, orange zest, salt and orange extract. On low speed, beat in flour until crumbly. Knead gently to form smooth dough. Shape dough into disc; wrap in plastic wrap and refrigerate for 30 minutes. (Make-ahead: Can be refrigerated for up to 1 day or frozen for up to 1 month.)
Preheat oven to 325°F. Line two baking sheets with parchment paper. Between two sheets of waxed or parchment paper, roll out dough to 1/4-inch thickness. Using 3-inch tree-shaped cookie cutter, cut out shapes, rerolling and cutting scraps as necessary. Arrange 1 inch apart on prepared baking sheets. Refrigerate for 20 minutes.
Bake until edges are lightly golden, 16 to 18 minutes. Let cool on baking sheet on wire rack for 5 minutes. Transfer directly to rack; let cool completely.
Decorate cookies with Orange Icing and sprinkles; refrigerate until icing is set, about 15 minutes. (Make-ahead: Can be stored in airtight container at room temperature).
Orange Icing
In bowl, whisk together 3/4 cup icing sugar and 2 tbsp orange juice until smooth. Makes about 1/2 cup.
Nutritional facts Per serving: about
- Sodium 25 mg
- Sugars 7 g
- Protein 1 g
- Calories 135
- Total fat 8 g
- Cholesterol 20 mg
- Saturated fat 5 g
- Total carbohydrate 15 g
