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Earl Grey & Orange Shortbread Pinwheel Cookies

March 10th, 2013

It’s almost spring! And with that comes all sorts of wonderful things; people shed their heavy coats and tired faces, plants emerge, and there’s a general feeling of lightness in the air. I always associate afternoon tea with spring – not sure why, because it’s lovely any time of the year. Perhaps it’s because afternoon tea would be the perfect thing to serve at a garden party, and the first garden party of the year is always something special. If you’re waiting for the weather to become nice enough to have guests outdoors, why not try out these cookies with your tea at home in the meantime?

Earl Grey & Orange Pinwheel Shortbread Cookies

Infused with fragrant Earl Grey tea and orange zest, these pinwheel cookies are a twist on a classic, and very versatile, shortbread recipe.

Earl Grey & Orange Shortbread Pinwheel Cookies

Makes 2 dozen cookies

Earl Grey Shortbread Dough
1 cup all-purpose flour
1/4 cup white granulated sugar
1/4 tsp salt
1/2 cup butter, softened
2 tbsp good quality full leaf Earl Grey tea (I used a blend called Cream of Avalon)

Grind the tea in a spice grinder until powdery and fine. Mix it with the 1/2 cup of butter and set aside, covered, for at least 6 hours, or overnight.
Cream the tea-infused butter and sugar, until fluffy. Mix in salt and flour, combining well. Shape dough into a round ball, wrap in cling wrap and chill until firm enough to roll without sticking.

Orange Shortbread Dough
1 cup all-purpose flour
1/4 cup white granulated sugar
1/4 tsp salt
1/2 cup butter, softened
2 tsp orange zest

With the back of a spoon, press the oils from the orange zest into the sugar until it is orange coloured and fragrant.
Cream the butter and sugar together until fluffy. Mix in salt and flour, combining well. Shape dough into a round ball, wrap in cling wrap and chill until firm enough to roll without sticking.

Assembly
Roll out both doughs to 1/4″ thick rectangles of the same size and dimensions.
On a flat surface, place a piece of cling wrap larger than the dough. Place the Earl Grey dough on the cling wrap, then the orange dough on top, rolling out lightly to adhere the two doughs to each other and eliminate air pockets. Grab one end of the cling wrap and lift to roll the dough tightly into a cylinder/log shape. Seal and refrigerate at least an hour.
Preheat oven to 350F.
Cut dough in 1/4″ slices and spread out evenly on a baking sheet.
Bake for 12 minutes. Remove from oven and let cool slightly (5-10 min) before transferring to a rack. Let cool completely.

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