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!
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!
- 1 cup unsalted butter, softened
- ¾ cup sugar
- 1 egg
- 1 tsp vanilla extract
- ½ tsp lemon zest
- 2½ cups flour
- ½ tsp baking powder
- ½ tsp salt
- 6 bags Earl Grey tea (Twinnings, if possible)
- Beat butter with sugar in a large bowl, using an electric mixer on medium-high, until fluffy. Beat in egg, vanilla and lemon zest.
- In a separate bowl, combine the flour, baking powder and salt. Tear open the teabags, and add the contents to the flour mixture along with wet ingredients. Stir until just combined.
- Divide the dough in half, and roll each portion into a 2-inch wide log. Wrap in wax paper and twist ends to enclose tightly. Chill until the cookie dough is quite firm, about 1 hour.
- Preheat oven to 350F. Line two large baking sheets with parchment.
- Slice the dough logs into ¼-inch rounds, and arrange 1 inch apart on prepared cookie sheets. Bake in preheated oven for 10 to 12 minutes, or until the cookies are lightly golden around the edges. Let cookies cool on sheets for 1 minute, then transfer to a wire rack to cool completely.
For more sweet treats, check out these posts by the rest of the Cookie Week crew:
- Bethmännchen cookies by Masala Herb
- Chewy Brigadeiro Pecan Bars by Food Lust People Love
- Chocolate Cookie Thumbprints with Sweet Pepper Jelly by Omeletta
- Chocolate-Stuffed Gingerbread Cookies by i heart eating
- Earl Grey Icebox Cookies by Crumb
- Giant Ginger Cookies from Jen’s Favorite Cookies
- Simple Snowman Cookies from It’s Yummi!
- Gluten Free Chocolate Chip Cookies by Frugal Antics of a Harried Homemaker
- Homemade Thin Mints by The Girl In The Little Red Kitchen
- Malted Chocolate Chip Cookies by Like Mother Like Daughter
- Miso Sesame Cookies by NinjaBaking.com
- Peppermint Cream Thumbprint Cookies by Beyond Frosting
- Salted Caramel Stuffed Toffee Chip Cookies by The Cooking Actress
- Sandwich Cookies by Texana’s Kitchen