Showing posts with label lemon. Show all posts
Showing posts with label lemon. Show all posts
Wednesday, May 8, 2013
Saturday, September 1, 2012
A Tea Party in a Cookie.
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.
Wednesday, January 11, 2012
Lemon Hummingbird Cookies
Today my mom officially adopted me at the courthouse, which is funny because I am leaving in a week for college! But better late than never! (:
She loves hummingbirds and I like them too, so I made these lemon hummingbird cookies. I adapted the recipe from this awesome book called Paris Patisseries. The book is real eye candy, just gorgeous photographs of famous patissier's creations in Paris. Find it in my books section.
Lemon Shortbread Cookies
3 cups flour
1/3 cup sugar
1 cup + 2 tbs butter, unsalted and softened to room temperature
1 pinch of salt
the zest of a lemon
the zest of a small orange
Blend the sugar, butter and zests together. Add the salt and flour and mix. Form into a ball, wrap in plastic wrap and chill for an hour.
Preheat oven to 350F. Prep three cookie sheets with parchment. Roll out the dough onto a floured surface (it may be crumbly and need to be warmed a little with kneading) to 1/2" thickness or so. Flour the top lightly and begin to punch out your shapes. Place the cookies on the sheets with a little room around them, they don't expand much but they do puff up. Bake until light gold.
Let cool, then drizzle with icing and sugar. I made my icing by adding a little bit of lemon juice and water to a couple cups of powdered sugar, then drizzled it with my fingers over the cookies. Then my boyfriend helped by sprinkling the sugar over the top! (:
C'est fini! Bon appetit mes amis! <3
She loves hummingbirds and I like them too, so I made these lemon hummingbird cookies. I adapted the recipe from this awesome book called Paris Patisseries. The book is real eye candy, just gorgeous photographs of famous patissier's creations in Paris. Find it in my books section.
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| Big turnout from the family (+Max) |
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| Silly balloons my aunt brought. |
Lemon Shortbread Cookies
3 cups flour
1/3 cup sugar
1 cup + 2 tbs butter, unsalted and softened to room temperature
1 pinch of salt
the zest of a lemon
the zest of a small orange
Blend the sugar, butter and zests together. Add the salt and flour and mix. Form into a ball, wrap in plastic wrap and chill for an hour.
Preheat oven to 350F. Prep three cookie sheets with parchment. Roll out the dough onto a floured surface (it may be crumbly and need to be warmed a little with kneading) to 1/2" thickness or so. Flour the top lightly and begin to punch out your shapes. Place the cookies on the sheets with a little room around them, they don't expand much but they do puff up. Bake until light gold.
Let cool, then drizzle with icing and sugar. I made my icing by adding a little bit of lemon juice and water to a couple cups of powdered sugar, then drizzled it with my fingers over the cookies. Then my boyfriend helped by sprinkling the sugar over the top! (:
C'est fini! Bon appetit mes amis! <3
Thursday, December 29, 2011
Post-Holiday Low-fat eating
I overdid it over the holidays. Cadbury chocolate bars, donuts, rice pudding, yule log cake, plum cake, See's candy; I was eating See's toffee-ettes on top of brownies by the handful. It got ugly. After all that, I had one of those rare occasions where I stopped craving sugar. December 26th came around and not even a twinge of a sweet tooth could muster to show up. Thank goodness!
I'm starting the New Year's resolution a little early and dedicating myself to having some healthy habits. I love posting about dessert, but I figured that I could start here on my blog and bring some ideas to all of you too for ways to recover from the holiday sugar-binge.
Breakfast:
Greek FAGE 2% yogurt with pomegranate and a drizzle of honey. Delicious!
Lunch: Salad, hummus wrap and water
Lettuce, sliced fennel, chopped dried apple, a couple chopped walnuts and a basic vinaigrette. Take 1 tbs olive oil and 2 tsp vinegar, any type. Whisk in a small bowl with a fork, add a pinch of salt, freshly cracked black pepper and one pinch of dried Italian herbs. Pour over the salad and toss.
The hummus wrap is made with Whole Foods red pepper hummus and these great, zero-fat tortillas from the "Fat Flush" company. If you toast them, they get really crunchy but 20 seconds in the microwave makes them very soft and chewy. These tortillas have a lot of fiber and make a great wrap.
Water: Water is so important, we all know it's true. But when it's cold out, for some reason drinking water gets a little hard for me, unless it comes in the form of hot tea. So, I decided to add some flavor. I put sliced Meyer lemons and seedless cucumber in a glass and even filled a few water bottle to take to work. The added flavor helps me drink the amount I should and it tastes very refreshing!
My godmother makes these yummy drinks all the time, I remember drinking my glass almost instantly, it was so delicious on hot summer days while my friend Melody and I played dolls (:
Afternoon Snack: I brought a little baggie of these guys to work. Tart, dried Montmorency cherries from Trader Joe's and some walnuts. They are very tasty, but I'm not going to lie: changing your diet is hard and I got real hungry later! Keep some baggies of these in your car to tide you over, the walnuts have the 'good fat' that you need and might help you resist swinging into a fast food joint before you get home to your healthy foods!
I managed to stay on the bandwagon for dinner too! Two more wraps, some Superfood and a bowl of quinoa with shallots and Bragg Liquid Aminos spray. Quinoa is a great staple once you get used to it, because it is a complete protein!
Healthy eating and Happy New Year! <3
I'm starting the New Year's resolution a little early and dedicating myself to having some healthy habits. I love posting about dessert, but I figured that I could start here on my blog and bring some ideas to all of you too for ways to recover from the holiday sugar-binge.
Breakfast:
Greek FAGE 2% yogurt with pomegranate and a drizzle of honey. Delicious!
Lunch: Salad, hummus wrap and water
Lettuce, sliced fennel, chopped dried apple, a couple chopped walnuts and a basic vinaigrette. Take 1 tbs olive oil and 2 tsp vinegar, any type. Whisk in a small bowl with a fork, add a pinch of salt, freshly cracked black pepper and one pinch of dried Italian herbs. Pour over the salad and toss.
The hummus wrap is made with Whole Foods red pepper hummus and these great, zero-fat tortillas from the "Fat Flush" company. If you toast them, they get really crunchy but 20 seconds in the microwave makes them very soft and chewy. These tortillas have a lot of fiber and make a great wrap.
My godmother makes these yummy drinks all the time, I remember drinking my glass almost instantly, it was so delicious on hot summer days while my friend Melody and I played dolls (:
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| You can chill individual servings or fill water bottles. Try other fruits too! |
Healthy eating and Happy New Year! <3
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