Either on Sunday after church and between lunch out with friends or on Monday afternoon, depending on how fast the cleaning goes, I bake cookies. My tea cookies for the week.
I favor shortbreads and tea type cookies for my afternoon nosh. United cookies, usually for they're better keepers. Small cookies as well. Big cookies are cookie jar cookies to be eaten with a big icy glass of milk!
Last week's cookies were called London Fog shortbread. All week, there was Earl Grey tea in the cookies as well as in the cup!
It's a great flavorful shortbread that I will make again. I used a small scalloped cutter which was the perfect size for a tea cookie.
My first tea with the freshly made cookies which I lined up on a Spode Blue Italian sandwich plate. And poured my tea from a Spode Blue Italian teapot into a Spode Blue Italian cup and saucer!
Let it be noted, that I did not eat all those cookies. Three tops is usually my limit! It's just that they were so pretty and looked so nice lined up on the sandwich tray.
The second tea was Saturday afternoon. The last of the cookies. Small cookies go on the saucer so no need for another plate when it is just me!
My favorite companion when I'm taking tea alone is a cookbook. I nibble, sip and dream of dishes to make!
The cookies are called "London Fog Shortbread" and I'm shameful but I can't remember which blog I got them off of. I am sorry not to be able to give credit where credit is due!
But they are good cookies and the London Fog name pertains not to the appearance of the cookies but rather a Canadian drink -- an Earl Grey latte with vanilla. These cookies fill that bill with Earl Grey tea leaves in the cookies as well as loads of vanilla (both extract and vanilla bean seeds!)
LONDON FOG SHORTBREAD
1 cup butter
2/3 cup powdered sugar
1 3/4 cup flour
1 tsp. vanilla
1 vanilla bean split and scraped (1 tbsp. vanilla bean paste)
2 tbsp. Earl Grey Tea (about 3 tea bags)
Cream the butter and sugar with an electric mixer. Add the vanilla, vanilla bean, and the tea. Add the flour and mix until the dough comes together. Wrap the dough in plastic wrap and chill for at least 30 mins. Pre-heat the oven to 350F. Roll out the dough to a little less then 1/4" on a well floured surface. Cut out desired shapes. Place on parchment lined baking sheets. Chill the cut cookies for at least 20 mins. before baking. Bake the cookies for about 12 mins. or until the edges are just barely brown. Cool on wire racks.
These cookies freeze well in an air tight container.