Friday, November 9, 2007

Friday food.

I'm going to try to post a favorite recipe every Friday, with a picture that may or may not be related.
The tea cookie recipe is one I've had since I was little - it's very easy and they're the most delicate,
melt-in-your-mouth cookies you'll ever have. This semi-related photo is of some shortbread cookies
my friend Patty and I made for a craft fair - we had as much fun photographing them as making
them, I think.

tea cookies
Preheat the oven to 325. Butter a cookie sheet lightly, and chill it in the refrigerator.
Cream together 1/2 cup organic unsalted butter, a teaspoon of vanilla extract
(or the seeds from around half a vanilla bean pod) and a sifted cup of confectioner's sugar.

Sift 1 3/4 cup organic pastry flour twice, and then add it alternately to the butter mixture with
1/2 cup organic whole milk.

Spread this thinly with a spatula on the cookie sheet, and using a butter knife (or something else
that won't damage your cookie sheet), cut the mixture into squares.

Bake for around 25 minutes, until golden at the edges. Cool slightly. Be careful removing them
from the cookie sheet, as they're very fragile.

Try not to eat the whole pan in one sitting.