Tea Cookies

Cookies Cookie Cookies !!

Earl Grey Shortbread Cookies.......yummy.

Super easy and so good with coffee or tea.
I got this recipe from Claire Robinson, the 5 ingredient babe on the Food Network. Tasty little morsels of yum.

Ingredients

• 2 cups all-purpose flour
• 2 tablespoons loose Earl Grey tea leaves, or the tea of your choice.
• 1/2 teaspoon salt
• 3/4 cup confectioners' sugar
• 1 teaspoon pure vanilla extract
• 1 cup (2 sticks) unsalted butter, room temperature

Directions

In a food processor, pulse together the flour, tea, and salt, until the tea is just spotted throughout the flour. 

Add the confectioners' sugar, vanilla, and butter. Pulse together just until a dough is formed. 

Place dough on a sheet of plastic wrap, and roll into a log, about 2 1/2-inches in diameter. Tightly twist each end of wrap, and chill in refrigerator for 30 minutes.

Preheat oven to 375 degrees F.

Slice the log into 1/3-inch thick disks. 

Place on parchment or silpat lined baking sheets, 

2 inches apart (2 probably needed depending on size of sheets). Bake until the edges are just brown, about 12 minutes. Let cool on sheets for 5 minutes, then transfer to wire racks and cool to room temperature.

Spring Cookies !!!

While I was relaxing with coffee and the food network this morning, Giada got me all fired up as she usually does.
She was making Lemon Ricotta Cookies ! 

They looked so good, my mission was set for the day. She was making them for a care package to send to her niece who just went off to college. I'll make them for my peeps at the office.
Ingredients

• 2 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 stick unsalted butter, softened
• 2 cups sugar
• 2 eggs
• 1 (15-ounce) container whole milk ricotta cheese
• 3 tablespoons lemon juice
• 1 lemon, zested

Glaze:

• 1 1/2 cups powdered sugar
• 3 tablespoons lemon juice
• 1 lemon, zested

Directions

Preheat the oven to 375 degrees F.

Cookies:

In a medium bowl combine the flour, baking powder, and salt. Set aside.

In the large bowl combine the butter and the sugar. Using an electric mixer beat the butter and sugar until light and fluffy, about 3 minutes. 

Add the eggs, 1 at a time, beating until incorporated. Add the ricotta cheese, lemon juice, and lemon zest. Beat to combine. Stir in the dry ingredients.

Line a baking sheets with parchment paper. Spoon the dough (about 2 tablespoons for each cookie) onto the baking sheets. 

Bake for 15 minutes, until slightly golden at the edges. Remove from the oven and let the cookies rest on the baking sheet for 20 minutes.

Glaze:

Combine the powdered sugar, lemon juice, and lemon zest in a small bowl and stir until smooth. Spoon about 1/2-teaspoon onto each cookie and use the back of the spoon to gently spread. Let the glaze harden for about 2 hours.

These were delicious ! Light and cake like, so yummy. Bright lemon flavor, so fresh and springy !