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, August 4, 2014

Earl Grey Times Two .


The rockers are getting a good use this summer
Mostly in the mornings for pre-breakfast coffee

But sometimes in the afternoon as well
If it isn't too hot
Which, surprisingly it hasn't been this summer on the prairie


There is nothing like a rocker in the shade of an east facing porch
on a warm afternoon


With glasses of freshly brewed icy tea with lemon
(half black tea and half Earl Grey)
And a nosh


A must try
a new chocolate chip cookie
Earl Grey Chocolate Chip Cookies
They're surprisingly good
although a bit fussy
ala Martha Stewart
rather than Martha Scott!


But it is nice to sit in the rocker sip tea
and munch on a tea cookie
And watch cars and walkers and bicyclers go by.
And chat about what the day held for each of us.

Jim doesn't often join me for tea.
But I think those large chocolate chip cookies
tipped the scales for him!

The recipe . . . which does make a good cookie!

EARL GREY CHOCOLATE CHIP COOKIES


3/4 c. butter (divided into 1/2 cup and 1/4 cup portions) at room temperature
1/2 c. Earl Grey tea leaves
1 T. vanilla
1/2 c. sugar
1/2 c. plus 3 T. light brown sugar, tightly packed
2 eggs
1 3/4 c. flour
3/4 t. baking soda
3/4 t. baking powder
1/2 t. salt
10 ounces chocolate chunks or chips (dark or semi-sweet)

In a large saucepan, brown 1/2 cup unsalted butter by melting over medium-low heat. Once the butter is fully melted, increase the heat to medium and stir occasionally, cooking the butter until it turns golden brown and develops a nutty aroma. Once the butter has browned, remove from heat and immediately whisk in 1/2 cup Earl Grey tea leaves and 1 tablespoon pure vanilla extract. Set aside to rest for 30 - 45 minutes. 
Once the tea has infused the butter,  strain the tea and butter mixture into the bowl of an electric miser, using a large wooden spoon to press down on the leaves. You want to squeeze out as much butter as possible.  Melt the remaining 1/4 cup of unsalted butter and add to the butter you've squeezed from the tea.

Add the sugars.   . Using the paddle attachment, beat on med-high speed for 10 minutes until well combined and the mixture has turned light and fluffy.   Add two eggs, one at a time.  
. In a medium bowl, whisk together the flour, baking soda, baking powder and salt.    Add the flour mixture, beating until just combined.    Add 10 ounces of chocolate chips and beat until just combined.
Halve the cookie dough and shape each portion into a log about 2 inches in diameter. Cover each log well in plastic wrap. Once both logs are covered in plastic wrap, refrigerate for 15 minutes to firm up the dough. 

Once the dough is a little firmer than it was, take out the logs and use the palm of your hands to roll them against a hard surface to create perfect logs. Chill in the refrigerator for at least 10 - 12 hours, preferably overnight.

Once the cookie dough is sufficiently chilled, preheat the oven to 375 (F) and prepare a baking pan by lining it with parchment paper or a Silpat.
Remove the cookie dough logs from the refrigerator, Cut into 1-inch thick rounds, and space each round at least 4 inches apart from each other. Gently press each cookie round with the back of your hand and bake for 10 to 12 minutes, or until the edges have set. The centers will look undercooked, but the cookies will firm up as they cool. Remove the baking sheet from the oven and place on a wire rack to cool. Allow the cookies to cool on the baking sheet for about 8 to 10 minutes, before transferring to a wire rack to cool completely.




It's Tuesday and I'm joining Sandi at Rose Chintz Cottage sandimyyellowdoor.blogspot.comfor Tea Time Tuesday and Bernideen for Tea in the Garden (the porch counts doesn't it Bernideen?)

7 comments:

Pondside said...

If I moved to Kansas I wouldn't have to try this recipe, but could just nip by for one of your cookies! I don't know if I could get used to Iced Tea being called tea, though!

Sandi@ Rose Chintz Cottage said...

Martha, those rockers look so inviting and I must say your tea and cookies do too. Your blue is oh, so pretty! Thanks for joining me for tea and have a lovely week.

Blessings,
Sandi

Judith @ Lavender Cottage said...

It sounds cozy with the rockers, iced tea and cookies on the side. It's been a pleasant summer in Ontario as well, not too hot and enough rain to keep the gardens happy.

Beth L. said...

Since I love BLUE I would be happy sitting in one of those rockers enjoying the iced tea and cookies. I have a lot of those blue napkins and in other colors too as they are a favorite.

Winnie said...

I love porches and rockers, wish I had one. Maybe some day! What a fun way to spend a morning or anytime of the day. Thanks for sharing the recipe. When it cools off I will give it a whirl as I love cc cookies, and earl grey is my favorite tea!

Snap said...

Nothing like a porch and rocking chairs -- anytime of year. Add some tea and a cookie (or two) and I think that's close to perfection! Good for you! Happy Tea Day!

Bernideen said...

Your cookies look wonderful with that refreshing iced tea! Nothing better for an afternoon treat!