Linderhof


Gardening, Cooking and Decorating on the Prairie of Kansas


Welcome to Linderhof, our 1920's home on the prairie, where there's usually something in the oven, flowers in the garden for tabletops and herbs in the garden for cooking. Where, when company comes, the teapot is always on and there are cookies and cakes to share in the larder.

Monday, June 17, 2013

Spools for Tea


Even though it has been hot here on the prairie
The front porch always seems to be cool
It's tree shaded
And faces East
There always seems to be a breeze as well

For a porch I like wicker



And tables to hold tea things


A tray with a plate of Lemon Spool cookies
And two glasses of tea
(iceless because our icemaker was broken . . .
but the tea was cold . . . for it was well chilled in the fridge)


The cookies are fun to make
And I suppose one could do other "flavors"
Although my recipe called for lemon


A glass of lemony cold tea and a plate of lemon cookies


However, two seem to feel that they're forgotten
They're inside
And the cookies are outside!


The cookies are fun to make and I love the design the spool creates in the dough!
Almost like a flower.

LEMON SPOOL COOKIES

2 1/2 c. flour
1 t. salt
1/2 t. baking powder
1 c. sugar
3/4 c. vegetable shortening
2 medium eggs
1 T. grated lemon rind
1 T. lemon juice
1/2 t. lemon extract
4 drops lemon food color

For the design, use a large empty plastic spool from thread.    Remove the paper from the ends.

Mix flour, salt and baking powder.    Set aside.    Beat sugar and shortening in a large bowl with electric mixer until fluffy.    Beat in eggs, lemon rind and juice, lemon extract and food color.   On low speed, gradually beat in flour mixture.    Chill dough 1 hour.

Heat oven to 400.    Make colored sugar by stirring together the sugar and yellow food color until uniform in a small bowl.    Form dough into small balls the size of a walnut.    Roll in colored sugar.   Place about 2 inches apart on silicone or parchment covered baking sheet.    Press flat with the bottom of a glass.    Cookies should be about 1/4 inch thick.    Press spool about half way into each cookie center to make design.    Bake 7 to 8 minutes or until light golden color.    Cool or wire racks.    Store the extra colored sugar for your next batch of lemon cookies.   (You sometimes can find yellow sugar in the baking aisle so you don’t have to make your own!)

It's Tuesday and I'm joining Sandi at Rose Chintz Cottage for Tea Time Tuesday and Marty at A Stroll Thru Life for Inspire Me Tuesday.









4 comments:

Bernideen said...

Those looks very yummy. I just baked 2 strawberry tea breads which I will be posting tomorrow. Getting new kitchen/bathroom flooring this week so more messes on the way here!

Sandi@ Rose Chintz Cottage said...

Good morning Martha,
Your cookies look pretty with your lovely blue china. I like wicker too although I have just a few pieces of it. Have a beautiful day and thank you for joining me for tea.

Blessings,
Sandi

marty (A Stroll Thru Life) said...

Oh, these look so good. Thanks tons for joining Inspire Me. Hugs, Marty

Gardener on Sherlock Street said...

Never good when you're not where the cookies are!
Stay cool.