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, September 1, 2014

Half Past Three on Labor Day

Every day at half past three
I stop for a cup of tea
And a cookie or slice of cake

In between "chores", I baked some cookies
to have with my Labor Day tea

In the breakfast room
And since it is a holiday, a pretty tea pot
The Johnson Brothers Indies
with cup and saucer to match

Garden flowers are garlic chive blossoms
And the cookies are
Chocolate shot cookies

Just two
More for later in the week
They're like an oatmeal shortbread
Rolled in chocolate shot (or jimmies)

And are good keepers
Both before they're baked
(for they'll last a while in the fridge)
And after
(for they'll last a while in the larder)

Where, you might ask, is the chocolate shot?

It's white chocolate shot
I bought a larger bag than I needed for a cupcake
And had this huge bag left

Aha, I thought, chocolate shot cookies
And until that bag is gone, we may have more white chocolate shot cookies for tea

They're good
Not too sweet
Just right for a tea cookie

My only "flub" -- I made them way too big
They're the size of cookie jar cookies not tea cookies!


1 cup salted butter (I use unsalted and add 1/2 t. salt)
1 c. powdered sugar
1 1/2 c. flour
1/2 t. baking soda
2 t. vanilla
1 cup rolled oats
1/2 c. chocolate shot sprinkles (jimmies)

Cream butter and sugar.    Sift flour and soda together.    Add vanilla, flour mixture and oats to the creamed butter/sugar.    On a rectangular piece of parchment or wax paper, form dough into a long cylinder and roll it in the chocolate shots (otherwise known as chocolate jimmies)

Chill dough (wrapped loosely in the wax paper/parchment) for 45 minutes.

Cut slices and place on an ungreased cookie sheet.

Bake at 325 for 25 minutes or until lightly browned.

It's Tuesday and I'm joining Sandi at Rose Chintz Cottage for Tea Time Tuesday and Bernideen for Tea in the Garden (it's raining and so I'm inside but you can see the garden through the glass)



Sandi@ Rose Chintz Cottage said...

I love the blue Indies pattern, perhaps even more than Blue Willow. Your cookies look wonderful and I enjoy white chocolate sometimes more than the regular. I don't get a headache from eating the white. I don't mind that they are big cookies, the more to enjoy! I always made big cookies when my children were growing up. I loved watching their eyes turn big as the cookies. Thank you for joining me for Tea Time and enjoy your first week of September.


Judith @ Lavender Cottage said...

I missed my afternoon tea today and looking at your Labour Day table makes me wish I had baked cookies as well as a peach crisp and scones.

Beth in NEPA said...

Those cookies may "seem" to big for tea cookies.... but I don't ever think of a cookies as being "too big." LOL

Winnie said...

Never thought to use my chive blossoms on my table, they are so pretty! Next year for sure! Thanks for sharing your recipe. We got a heat wave at the moment, so once fall really comes, I will turn my oven on and give them a whirl!

Snap said...

Your breakfast room is such a lovely place for tea. I think Johnson Brothers makes wonderful stoneware and china. Love your blue and white. Cookies are delicious any size! ;) Happy Tea Day!

Martha's Favorites said...

Your home looks so welcoming. Love the breakfast room. Have a wonderful week. Blessings, Martha

Pat said...

Gorgeous Tea Set, dear friend!!!
No flub. . .just the right size for husband Jim!!!
Thanks for sharing the recipe!!!

Bernideen said...

I think we are all having cookie passion week. I was thinking of making some more too and your recipe looks great. I don't think they are too big for tea either!

MomWaldsPlace said...

Homemade cookies and blue and white china, ingredients for a perfect afternoon.