London Fog Cookies

19 Aug

If there’s one guy I can always rely on to be there for me, it’s Earl.

He’s a pretty cool guy, this Earl. Well he’s actually pretty hot. I like him “au naturel” too.

I like him first thing in the morning. He makes my day….just by being himself.

Oh Earl Grey. The love of my life.

Seriously. I can’t get enough…

Months ago I tried two things I had never tried before: My dear friend Sherri’s Earl Grey tea cookies, and a London Fog. Also introduced to me by Sherri. I had never heard of a London Fog drink before…but as soon as I heard it involved Earl Grey tea, I was sold. Earl Grey tea, milk, vanilla….how can you go wrong? Seriously.

These cookies are what dreams are made of too. Sherri mastered them and I loved every minute of those cookies while they slipped into my mouth and down into my belly. Well they didn’t slip. I shoveled them into my mouth. In the most lady-like way that you can shovel food into your face.

I felt the need to combine my two favourite ways of enjoying Earl, so I made a cookie version of a London Fog: two Earl Grey tea cookies with vanilla mascarpone icing sandwiched in between. Ohhh yes, I totally went there.

A food processor will make your life easier with this cookie dough. The recipe is definitely low effort. Which is kind of a bad thing when you think about how easily you could whip up a batch of these and eat them before the smell of their baking dissipates.  So dangerous.

After you form the dough into a log, chill, slice, and bake….

Make your icing, then make cookie sandwiches. Simple.

I dyed the icing mauve…because I don’t know why, but London Fog just makes me think of mauve. No?

Eat them. Dunk them in some Earl Grey tea. Duh.

London Fog Cookies

2 cups all purpose flour

2 tbsp loose earl grey tea

1/2 teaspoon salt

3/4 cups icing sugar

1 tsp vanilla

1 cup unsalted butter, room temperature

In a food processor, pulse together the flour, tea, and salt, until the tea is just spotted throughout the flour. Add the confectioners’ sugar, vanilla, and butter. Pulse together just until a dough is formed. Place dough on a sheet of plastic wrap and roll into a log. Tightly twist each end of wrap, and chill in refrigerator for 30 minutes.

Preheat oven to 375 degrees F.

Slice the log into 1/3-inch thick disks. Place on parchment or silpat lined baking sheets, 2 inches apart (2 probably needed depending on size of sheets). Bake until the edges are just brown, about 12 minutes. Let cool on sheets for 5 minutes, then transfer to wire racks and cool to room temperature.

Mascarpone Icing

1/2 cup mascarpone

1-2 cups icing sugar (your call as far as texture and sweetness)

1 tsp good quality vanilla extract


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