Afternoon Tea

Every afternoon at half past three I stop for a cup of tea. A treat to myself And not just a mug of tea, but a prettily set table or tray and always a nosh to go along with the tea.

Usually, it's my wee tea pot, the blue and white Johnson Brothers one. But sometimes, I treat myself a little better and use a different pot -- this one is Wedgwood. Asiatic Pheasant pattern. Also blue and white (although the blue is more teal than what ones thinks of blue transferware blue).

A pot with the tea, a matching cup and saucer and plate for the cookies and the bouquet of garden flowers on the plaid covered wicker tea tray.

I love the tea set -- it came with a creamer and sugar and five more cups, saucers and plates. I've had it a long time and I love the timlessness of the Asiatic Pheasant pattern.
The tea treats? Orange sugar cookies. More a fall than a summer cookies for they're loaded with orange zest and dried cranberries and pecans. Dusted with sugar and cinnamon before baking. They do make a good tea cookie.

From a new cookbook At Our Table by Roxie Kelley. She's from the Midwest and I've several of her cookbooks. She always has good recipes!

ORANGE SUGAR COOKIES

1/2 c. butter, softened

1 1/2 c. sugar

1/2 t. salt

1 1/2 t. grated orange peel

1 egg

2 T. freshly squeezed orange juice

2 c. flour

1 t. baking powder

1/2 t. baking soda

1/2 c. dried cranberries

1/2 cup broken nuts (I used pecans)

1 t. ground cinnamon

Preheat the oven to 375

In a mixer bowl, cream the butter, 1 cup sugar, salt and the orange peel together. Mix until light and fluffy, about 1 min.

Beat in the egg and orange juice. Add the flour, baking powder, and baking soda. Blend into the butter mixture until well combined. Fold in the cranberries and nuts. Chill for at least 20 minutes.

Combine the remaining 1/2 cup sugar and the cinnamon in a shallow bowl. Using a 1 1/2 inch cookie scoop, scoop out some dough and drop into the cinnamon sugar mixture. Roll the dough in the mixture and place the pieces 2 inches apart on an ungreased baking sheet. Bake for 8 to 10 minutes or until very lightly browned. Cool on a wire rack.

It's Tuesday -- which means that it's time to share tabletops and teas!!!! This week, I'm joining these ladies -- visit and see what everyone has been up to for this Tuesday!!!

Tabletop Tuesday with Marty at A Stroll Thru Life

Tea Time Tuesday with Terri at Artful Affirmations

Tea Cup Tuesday with Martha at Martha's Favorites

Tea Pot and Tea Things Tuesday with Pam at Breath of Fresh Air

Tea Time Tuesday with Katherine at Lady Katherine's Tea Parlor

Tuesday Tea for Two with Wanda Lee at The Plumed Pen