an abundance.
by kaitlin
last wednesday, the incomparable marysol offered a bounty.
bounty, swiss chard.
there was swiss chard, an amazing lettuce, beets, zucchini, a lovely zucchini flower and more herbs that i could shake a fist at.*
my offering.
in return, i toted a bag of lemony goodness. lemon iced tea cookies, that is. which, is to say lemon cookies, infused with earl grey tea. they were good, though i feared that they might have been stale by the time they reached their destination.**
lemon iced tea cookies
makes 4 dozen
3 cups all-purpose flour
1/2 teaspoon baking soda
a pinch of salt
1 1/2 cups sugar
3/4 cup (6 ounces) butter, room temperature
1 large egg
1/4 cup lemon juice
2 tablespoons finely grated lemon peel
2 teaspoons loose earl grey tea, crushed (pro tip: put it in a ziplock bag and mash with a rolling pin)
sift together the dry ingredients and the earl grey tea.
beat together 1 cup of the sugar with the butter until light and fluffy.
eat in the egg, lemon juice and zest, then gradually blend in the flour mixture
form the dough into 2 logs . wrap the logs in waxed paper and refrigerate until firm, about an hour.
heat the oven to 375°F.
unwrap the cookie dough and cut into slices about 1/4-inch thick.
sprinkle slices lightly with remaining sugar and place on an ungreased baking sheet.
bake until lightly browned around the edges, about 12 minutes.
cool the cookies on a rack.
dust with icing sugar and store in an airtight container.
*herbs: fennel heads, parsley, basil, mint, and other yummies that i cannot remember.
**which, is to say, they were made a whole two days before marysol received them.
[...] nicely over on ottawa foodies. but this is an exception. you know marysol? of she eats bears? of swapping vegetables for cookies? of the life changing salad? she has her own place [...]