We are introduced, at an early age, to the sweet wondernous of a cookie. From teething cookies to soothe the swollen aching gums of incoming incisors, onto animal crackers purchased in rectangular-shaped boxes bearing a string handle for easy toting by little fingers. Deciding which part of the animal should be eaten first-the trunk of the elephant or the tail of a lion-depended on how hungry one was. Savor each and every one or simply gobble them down as fast as possible.

My next cookie memory would be the ever famous, possibly all-time favorite, the chocolate chip cookie. There is nothing better than to bite into a round circle of baked dough sprinkled with gooey melt-in-your-mouth chocolate. A chocolate chip cookie can dry tears, heal broken hearts, mend scraped knees and elbows and solve sibling arguments. Most of the problems in the world could likely be solved by a properly baked, right out of the oven, chocolate chip cookie. The power of a cookie is underestimated.

I will attempt in the next 365 days to prepare and comment on a year’s worth of different cookies-one for each day. My goal is to share with others my extreme love of cookies-baking them and especially eating them! Feel free to send me your favorite recipe, your earliest cookie memories, or how cookies may have influenced your life. Cookies Rule!

Thursday, November 11, 2010

Cookie Recipe #313 - Tea Finger Cookies

These "chillin" cookies have tea leaves dispersed throughout. I'm not a tea lover, but these cookies are surprisingly good. Only an hour of "chillin" time is needed, although overnight will work, also.

Ingredients: 10 tablespoons butter, at room temperature, diced, 1/2 cup light brown sugar, packed, 1-2 tablespoons Lady Grey tea leaves (or Earl Grey), 1 egg, beaten, 1 3/4 cups all-purpose flour, raw sugar, for sprinkling.

Instructions: In large mixing bowl, beat butter and sugar until light and creamy. Stir in the tea leaves until well combined. Beat in the egg, then carefully fold in the flour. Using your hands, roll the dough on a lightly floured surface into a long cylinder, about 9 inches long. Gently press down on the top of the dough cylinder with the palm of your hand to flatten slightly. Wrap the dough in plastic wrap and chill for about 1 hour or until dough is firm enough to slice.

Preheat oven to 375 degrees. Line two baking sheets with parchment paper. Using a sharp knife, cut the dough cylinder into 1/4 inch slices and place, slightly apart, on the prepared baking sheets.

Sprinkle the cookies with the raw sugar, then bake for 10-15 minutes until lightly browned. Transfer cookies to wire racks to cool completely.

Makes about 3 dozen cookies.

"The Cookie and Biscuit Bible", Hermes House, Anness Publishing Ltd., London, 2003.

Cookies Rule!!!

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