Earl Grey Sandwich Cookies
 
Makes 15 sandwich cookies
Ingredients
  • 1 cup (227 grams) Kerrygold Unsalted Butter, softened
  • ⅔ cup (133 grams) granulated sugar
  • 1 teaspoon (6 grams) vanilla bean paste
  • ¾ teaspoon (2.25 grams) kosher salt
  • 2⅓ cups (292 grams) all-purpose flour
  • 1 tablespoon (6 grams) finely ground Earl Grey tea
  • 2 tablespoons (12 grams) sanding sugar
  • Vanilla Orange Buttercream (recipe follows)
Instructions
  1. In the bowl of a stand mixer fitted with the paddle attachment, beat butter, granulated sugar, vanilla bean paste, and salt at medium speed until creamy, 2 to 3 minutes, stopping to scrape sides of bowl. With mixer on low speed, gradually add flour and tea, beating until dough begins to clump together. Turn out dough onto a lightly floured surface, and shape into a disk. Wrap in plastic wrap, and refrigerate until chilled, about 1 hour.
  2. Preheat oven to 350°F (180°C). Line baking sheets with parchment paper.
  3. On a lightly floured surface, roll dough to ⅛-inch thickness. Using a 3½-inch Christmas tree-shaped cutter, cut dough, rerolling scraps, and place 1 inch apart on prepared pans. Sprinkle with sanding sugar. Freeze until firm, about 10 minutes.
  4. Bake until edges are lightly golden brown, 10 to 12 minutes. Let cool on pans for 5 minutes. Remove from pans, and let cool completely on wire racks.
  5. Spoon Vanilla Orange Buttercream into a pastry bag fitted with a large French star piping tip (Ateco #862). Pipe about 2 tablespoons (about 26 grams) buttercream onto flat side of half of cookies. Place remaining cookies, flat side down, on top of buttercream. Serve immediately.
Recipe by Bake from Scratch at https://bakefromscratch.com/earl-grey-sandwich-cookies/