Recipe source: The Kitchn
On this day last year, I unceremoniously published my first post on Spork, with no introduction, no mission statement, and very little notice to family and friends. I had just lost my job and had time on my hands. The photo quality was horrible and the layout was wordpress default. I wasn’t sure where I was going with this or how long my newfound hobby would last.
And over the past year, this blog has inspired me in so many ways. I’ve been driven to improve the quality of my photography (and photoshop skills – with a long way to go), and been drawn to books and the example of other blogs on food presentation. I’ve loved the challenge of posting a variety of recipes, and planned my own meals around what I think the blog could use. Through the “veg week” theme, I learned to have a more plant-friendly mindset, and have decreased my consumption of animal products ever since.
As I discovered gorgeous new food blogs on a near-daily basis and connected with other bloggers on twitter, a whole world of food enthusiasts unfolded before me. I’ve been inspired by the passion and creativity I’ve seen on these other sites, and how a lot of these bloggers are making a living sharing their love of food with the world.
I still feel that I am but a small blogger, with a free wordpress account, hardly known amid the sea of cooking content on the web. But I love my little hobby nonetheless, and I’m so grateful for all the feedback I have received – from friends in person, from comments on facebook, from my grandmother who is my #1 fan, and from the occasional stranger who finds me on twitter.
So in the spirit of Spring and renewal, here is a recipe for a teacookie I love, from one of my favorite cooking blogs. This is called an ‘icebox cookie’ because you can freeze the dough and cut off just as much as you want to bake at any time. It’s a great way to have fresh cookies without having 42 fresh cookies, all by yourself. 🙂
You can make this recipe with any type of tea you like, but I really enjoy the citrusy flavor of Earl Gray that shines through this cookie. In her notes, Ms. Durand recommends using the tea from teabags rather than loose-leaf, saying that it’s surprisingly more flavorful.
The dough takes about two minutes to whip up in the food processor – score!
Once the dough has a nice, crumbly texture, you will turn it out on a sheet of wax or parchment paper and form it into a log. Chill for at least 30 minutes, or until you are ready to bake. The cookies will crisp up beautifully in a 375-degree oven after about 12 minutes.
Enjoy with a piping hot cup of tea. Hmmm… I wonder what flavor you’ll choose?
RECIPE – Earl Grey Tea Cookies
makes 2 dozen
1 cup all purpose flour
1/4 cup sugar
1/4 cup confectioners’ sugar
1 tablespoon Earl Grey tea leaves*
1/4 teaspoon salt
1/2 teaspoon vanilla
1 teaspoon water
1/2 cup unsalted butter
Preheat oven to 375°F. Pulse together all the dry ingredients in a food processor until the tea leaves are pulverized.
Add vanilla, water, and butter. Pulse together until a dough is formed. Form the dough into a log onto a piece of wax or parchment paper. Wrap the paper around and roll the log smooth. Freeze now, or chill for at least 30 minutes.
When chilled, slice the log into 1/3 inch thick pieces. Place on baking sheets and bake until the edges are just brown, about 12 minutes. Let cool on sheets for 5 minutes, then transfer to wire racks.
*One would think that expensive loose leaf tea would be best in this recipe. But I’ve actually gotten the best flavor with tea from cheap bags that I’ve ripped open. I think the leaves are more fine and flaky.