Saturday, December 12, 2009


Orange & Gray cookies with a subtle Orange Buttercream Frosting

I was browsing the Twinings website for recipes the other day because I enjoyed the Earl Gray cupcakes so much and I found a recipe
for Lady Gray Cookies. I modified it slightly and used Earl Gray tea and Orange Zest, turning them into Orange & Gray Cookies. This recipe is two parts, the dough needs to be refrigerated for a few hours or overnight before baking. I found that the cookies were a bit dry for my liking because they are meant to be served with tea, so I made a subtle orange buttercream frosting for them. This makes them perfect for solo eating.

Orange & Gray Cookies

(Modified from Twinings)

  • 1 stick unsalted butter, softened
  • 1/2 cup sugar
  • 1/4 hot cup water
  • 4 Earl Gray teabags
  • I large egg
  • 1/2 tsp baking powder
  • 1 1/2 cups all purpose flour
  • 1/2 tsp fresh orange zest
  • small squeeze of fresh orange juice

Take the 1/4 cup of hot water and add the four Earl Gray teabags. Let that steep for 3-5 minutes allowing the teabags to absorb the water making a tea concentrate. Squeeze all of the liquid out of the tea bags and allow the concentrate to cool. Cream together the butter and sugar. Add the egg and then the fresh orange zest. Add the tea concentrate.

In a separate bowl, mix together the flour and the baking powder. Add half of the flour mix at a time, mix until incorporated and a dough forms. Gather the dough into the center of a bowl and cover with saran wrap Refrigerate the dough overnight or at least a few hours.

Once the dough is chilled, preheat the oven to 350 degrees. Flour a board and form it into a round circular roll so you can slice off 1/4 to 1/2 inch thick pieces.

Bake on an ungreased cookie sheet for 12 - 15 minutes. (Mine needed 13 minutes.) Once completely cooled, make the icing.

Made 30 cookies.

Orange Buttercream Icing

  • 1 cup powdered sugar
  • 1 tbsp unsalted butter, softened
  • 1/2 tbsp fresh orange zest
  • 1/8 tsp vanilla extract
  • pinch of salt
  • 1 tbsp freshly squeezed orange juice

Mix together the powdered sugar, butter, orange zest, vanilla, salt and orange juice until smooth. Add orange juice as needed to make it spreadable.

This made just enough icing for me to put a light coat of icing on each of my 30 cookies. If you want heavier icing, I suggest doubling the recipe.

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