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 16, 2014

An Herbal Tea

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 egg
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!)


6 comments:

Sandi@ Rose Chintz Cottage said...

Whoops, lost my comment. I'll try again... Your cookies sound marvelous, Martha. They look like they would melt in your mouth. Your soft blue and white china is beautiful. And you're right; blue and white goes with practically anything and any flower. Thank you for sharing and coming to tea. Have a beautiful week.

Blessings,
Sandi

Bernideen said...

I am already printing out your recipe. This looks wonderful and I know they would taste so!

Beth L. said...

With some fresh basil growing on my windowsill, I think I shall make those cookies. They sound delicious. Now to get a fresh lemon too. Thanks for sharing.

Snap said...

Those cookies look so good. Thanks for the recipe. I really like your Burleigh ... lovely blue and white and it does look perfect for one. Happy Tea Day!

Martha's Favorites said...

Hi Martha: Love all the how good the cookies looked. Your china is perfect. Have a great week. Blessings, Martha

Judith @ Lavender Cottage said...

A nice light blue and white china pattern, and delicious sounding cookies to have with tea.