How do you take your tea?
With sugar and lemon, perhaps?
These buttery cookies are crisp on the outside, soft on the inside and comprise a complete tea party, without you ever having to put the kettle on.
Tea with Sugar and Lemon Cookies
1/2 cup unsalted butter, softened
1/2 cup sugar
1 1/4 cups flour
about a Tbs Earl Grey loose leaf (I prefer Taylor Maid)
the juice of half a lemon
a generous pinch of salt
Preheat the oven to 375F. Prep a cookie sheet with parchment or use a clean, nonstick pan without oil. Cream together your butter and sugar. Crush the tea leaves so that they are a fine dust and add this to your mixture. Add the lemon juice and stir. Add the pinch of salt and flour and stir until the mixture is incorporated. Using clean hands, roll the dough into golf-ball sized rounds and place on the cookie sheet, patting them down so that they are flat, 3/4" thick discs.
Once you have filled the pan, bake for about ten minutes or until the bottom and edges are a deep golden brown.
With sugar and lemon, perhaps?
These buttery cookies are crisp on the outside, soft on the inside and comprise a complete tea party, without you ever having to put the kettle on.
Tea with Sugar and Lemon Cookies
1/2 cup unsalted butter, softened
1/2 cup sugar
1 1/4 cups flour
about a Tbs Earl Grey loose leaf (I prefer Taylor Maid)
the juice of half a lemon
a generous pinch of salt
Preheat the oven to 375F. Prep a cookie sheet with parchment or use a clean, nonstick pan without oil. Cream together your butter and sugar. Crush the tea leaves so that they are a fine dust and add this to your mixture. Add the lemon juice and stir. Add the pinch of salt and flour and stir until the mixture is incorporated. Using clean hands, roll the dough into golf-ball sized rounds and place on the cookie sheet, patting them down so that they are flat, 3/4" thick discs.
Once you have filled the pan, bake for about ten minutes or until the bottom and edges are a deep golden brown.
thank you :)
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