Рецепт Cookie Week: Earl Grey Icebox Cookies
So Cookie Week is nearly over, but there’s one more post to go before we call it a day. And trust me, I saved the best for last!
Welcome back to #cookieweek, my little cookie monsters!
Susan of The Girl In The Little Red Kitchen and Kim of Cravings of a Lunatic have joined together this week with 23 of their blog friends to present to you a week of cookie treats! We have every type of cookie you can think of listed this week, including something for our furry friends. Now is the time to bookmark these recipes for the upcoming holidays and cookie swaps or simply visit our Pinterest board.
Make sure you enter the giveaway with some fabulous prizes from KitchenAid, King Arthur Flour, OXO,Silpat and Zulka Pure Cane Sugar to help with your cookie making needs!
So how am I capping off this week of awesomeness? With these elegant little Earl Grey Icebox Cookies, of course.
If you’ve never tried icebox cookies before, you’re doing yourself a disservice.
They’re a lifesaver during the holidays – once you’ve prepared the dough and shaped it into logs, it can be kept on standby in the fridge or freezer, ready to be sliced up at a moment’s notice to make fresh-baked cookies whenever you need them.
Unexpected guests? No sweat. Spontaneous holiday potluck at work? Fuggedaboutit. Need a little nibble to leave for Santa? Problem solved. Too tired to make dinner? I suppose it’s not the best choice, but I won’t judge. :)
Even better, the basic dough is a great blank canvas for whatever flavour happens to catch your fancy.
Last year, I shared a version flavoured with pistachio, cardamom and saffron. This year, I swapped the exotic flavours of the silk road for a comforting and thoroughly British combination of finely ground aromatic Earl Grey tea, plus a sprinkling of lemon zest to bring out the citrusy bergamot notes in the tea. It’s fresh and floral, and make a fabulous gift for any tea lover in your life.
Obviously, they’re best served alongside a hot cuppa, but they’re quite dandy with whatever other seasonal accompaniment catches your fancy.
PS: If you haven’t entered yet, don’t forget that I’ve got giveaways open for a KitchenAid stand mixer (to celebrate FoodBabbles’ 3rd blogoversary) and some amazing baking prizes (as part of cookie week.) Both giveaways are closing soon, so don’t wait!
Earl Grey Icebox Cookies
- Prep time: 10 mins
- Cook time: 12 mins
- Total time: 22 mins
- Serves: 60
- Ingredients
- 1 cup unsalted butter, softened
- ¾ cup sugar
- 1 egg
- 1 tsp vanilla extract
- ½ tsp lemon zest
- 2½ cups flour
- 6 bags Earl Grey tea (Twinnings, if possible)
- ½ tsp baking powder
- ½ tsp salt
Instructions
Stir flour with baking powder and salt in a medium bowl. Set aside. Add 2 tbsp finely ground Earl Grey tea leaves (about 8 tea bags) and ¼ tsp orange zest to flour mixture.
Beat butter with sugar in a large bowl, using an electric mixer on medium-high, until fluffy. Beat in egg and vanilla. Gradually beat in flour mixture, just until combined.
Divide dough in half, then roll each portion into a 2-in.-wide log. Wrap logs in wax paper and twist ends. Chill until firm, 1 to 1½ hours.
Position racks in top and bottom thirds of oven. Preheat to 350F. Line 2 baking sheets with parchment.
Slice cookies into ¼-inch rounds and arrange 1 inch apart on prepared sheets. Bake in top and bottom thirds of oven, switching halfway through, until cookies are golden, 10 to 12 min. Let cookies cool on sheets for 1 min, then transfer to a wire rack to cool completely. Repeat with remaining dough. Whisk ½ cup icing sugar with 1 tbsp milk until smooth. Brush cookies with a thin layer of icing. Cookies will keep well, stored in an airtight container at room temperature, up to 5 days.
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For more sweet treats, check out these posts by the rest of the Cookie Week crew:
About the author
Isabelle Boucher
I'm a 30-something coffee-chugging, booty-shaking, bargain-shopping, cookbook-collecting, photo-snapping, trucker-swearing, farmers-market-loving self-taught cook with a Mister and two cats to feed.
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