22. Earl Grey Cookie Sandwiches with Lemon Buttercream
- 2 cups all-purpose flour
- ½ cup granulated sugar
- ½ cup confectioners’ sugar
- 6 bags earl grey tea leaves
- ½ teaspoon salt
- 1 cup unsalted butter, cut into 1” pieces
- 1 teaspoon lemon juice
- 1 teaspoon water
Using a food processor, pulse the flour, sugars, salt and tea leaves until tea leaves are completely mixed. Add butter, lemon juice and water. Pulse to combine until a dough forms. Divide the dough in half and form into a round, cover with plastic wrap and refrigerate for 30 minutes-1 hour. Preheat oven to 375° and prepare a baking sheet with parchment paper. Roll out dough into about an 8” round, and cut out using around a 2” biscuit, cookie cutter or jar, taking care to re-roll the extra dough until it’s all used. Place the cookies on the parchment and bake for 14-16 minutes until the edges have browned. Remove from oven and transfer to cooling rack. Let cool completely before frosting.
Lemon Buttercream Filling :
- 1/2 cup butter, softened
- 2 cups powdered sugar
- 1 teaspoon fresh lemon juice
- 1 teaspoon lemon grated lemon zest
Using a stand or electric mixer, beat the butter until smooth. Continue beating and add powdered sugar 1/2 cup a time, scraping the bowl as you go. Add lemon juice and zest, mix until fully incorporated and the mixture is light and fluffy. Spread evenly on cooled earl grey cookies and top with unfrosted cookies to make sandwiches.
Originally posted 2019-03-12 14:02:07.