Not the tea, but the tea treats!
I still prefer a good black tea
both for breakfast and tea time
Brewed in a wee teapot
For it's just me!
It's Burleigh Asiatic Pheasant in blue
A light blue
So different than most of my blue English transfer ware
But I love the softness of these pieces
I even put some garden zinnias in the crew pitcher
Almost any color of flower or tablecloth looks good with blue and white!
The cookies are the herbal
Basil and lemon sugar cookies
Tasty morsels filled with lemon zest and pieces of garden basil
It makes a great tea time after an afternoon spent hauling the fallen branches
to the driveway -- hopefully to be soon carted away!
The recipe is simple and they are the type of cookies that I like for my everyday afternoon tea time!
LEMON BASIL SUGAR COOKIES
1 stick butter, at room temperature
3/34 c. plus 1 T. sugar
1 t. vanilla (or lemon extract if you have it)
zest from 1 lemon
2 T. finely chopped basil
1 3/4 c. flour
1/2 t. baking soda
1/2 t. salt
Preheat oven to 375. Line two baking sheets with parchment paper or silpat.
Cream together the butter and sugar until light and fluffy. Add the egg, flavoring, lemon zest and basil until well combined.
Add flour, baking soda and salt and mix until well combined.
Using a cookie scoop, scoop the dough and place on the prepared baking sheet. Once all the dough has been used, place the baking sheets into the refrigerator and chill for 10 minutes.
Bake for 10 to 12 minutes, you want to catch them before they get golden brown but make sure they no longer have a glossy sheen ot them.
Allow the cookies to cool on the baking sheets for a few minutes before moving them to a wire rack.
NOTE: Sometimes I roll the balls in powdered sugar before I place them on the baking sheet.
It's Tuesday and I'm sharing Tea with Sandi at Rose Chintz Cottage and with dear friend Bernideen for Tea In the Garden (even though mine isn't -- the cookies do come from the garden!)