Recipes

Earl Grey and Chrysanthemum Shortbread Cookie Sandwiches

Makes approximately 24 sandwich cookies

3 cups all-purpose flour
1 tablespoon Earl Grey tea leaves
1 tablespoon edible chrysanthemum petals
1½ cups butter
1¼ cups confectioners’ sugar
1 teaspoon vanilla extract
Chrysanthemum Glaze (recipe follows)
Honey-Butter Filling (recipe follows)
Garnish: edible chrysanthemum petals

1. In the work bowl of a food processor, combine flour, tea leaves, and chrysanthemum petals. Process until finely ground.

2. In a large bowl, beat butter and confectioners’ sugar with a mixer at medium speed until creamy. Beat in vanilla extract. Gradually beat in flour mixture until smooth.

3. Shape dough into 2 disks; wrap in plastic wrap and refrigerate for at least 2 hours or up to 5 days.

4. Preheat oven to 350°. Line baking sheets with parchment paper or silicone baking mats.

5. On a lightly floured surface, roll out dough to a ⅛-inch thickness. Using a 3-inch fluted square cutter, cut out dough, and place on prepared pans. Using a 2¼-inch fluted square cutter, cut centers from half of cookies. Reroll scraps as needed.

6. Bake until cookies are lightly browned, 15 to 20 minutes. Let cool on pans for 5 minutes. Transfer to wire racks, and let cool completely.

7. Spread Chrysanthemum Glaze over cookies with centers removed. Press a garnish of chrysanthemum petals over glaze, if desired. Let stand until glaze is dry. Spread Honey-Butter Filling over flat side of uncut cookies. Top with glazed cookies with centers removed. Serve immediately, or store, covered, for up to 1 day.