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.*
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.