Company For Tea

I got a text from friend Pam

who said she'd be in town

And would we be home.

Of course!!!

And so I invited her for tea

In the living room

For comfy chairs and sofas are much nicer 

And tea can be taken anywhere

On the coffee table

the tea wares

It's Whiledon Ware, Pattern Antique

It's that blue and pink flower motif that I simply adore

Alas, no tea pot and I'm not sure that there was even a teapot made.

I especially like the cups for they're nice big ones.

Great for tea with a friend.

The cookies are new

An easy dough of yogurt, flour and butter, filled with cinnamon sugar, rolled and baked.

They're a great tea cookie!

And I love the spirals

They remind me of palmiers. 

TEA SPIRALS

1/4 c. sugar

1 1/4 t. ground cinnamon

1 cup flour

1/2 cup plus 2 T. cold unsalted butter, cut into pieces

1/3 c. cold sour cream

1 t. vanilla

In a small bowl, stir the sugar and cinnamon together.

Put the flour and butter in the bowl of an electric mixer and mix on low speed until the butter is in pieces the size of small ima beans.     With the mixer running, add the sour cream and vanilla and mix just until the dough holds together.      Gather the dough together and pat it into a flat rectangular shape.

Transfer the dough to a lightly floured work surface and using a floured rolling pin, roll it out to a 18 by 16 inch rectangle with the short side facing you.     Leaving a 1 inch bare edge along both long edges and reserving 1 T. of the cinnamon sugar, sprinkle the remaining cinnamon sugar evenly over the dough.

Beginning at the bottom edge, roll the dough up tightly, but stop when you reach the halfway point.    Then, beginning at the top, roll the dough tightly toward the center until the second roll meets the first one.    Pinch the seem along the length of the roll to seal it tightly.    Pinch the ends to seal them tinghtly.    Sprinkle the reserved cinnamon sugar evenly over the folk and roll it back and forth to coat the outside with cinnamon sugar.     

Cut the roll in half crosswis to form two pieces, each 6 inches

Wrap each piece in a piece of plstic wrap.   Refrigerate for at least 3 hours or overnight, until firm.     When ready to bake the cookies, position a rack in the middle of oven.    Preheat the oven to 350.   Line two baking sheets with parchment paper or a silpat.    Use a large, sharp knife to cut each cold log into 18 slices.    About 1/4 inch thick.    Place the cookies 1 inch apart on the baking sheet.

Bake the cookies, one sheet at a time just until brown, about 17 minutes.    The cookies will spread into large open double spirals as they bake.    Let cool on the baking sheet for 10 minutes.    Use a wide metal spatula to transfer the cookies to a wire rack to cool completely.

It's Tuesday and I'm joining the Tuesday parties:

Kathy at A Delightsome Life

Sandy at Rose Chintz Cottage

Bernideen for Friends Sharing Tea

Marty at A Stroll Thru Life