If there was ever anyone that could tell you about cookies and tea it would be my Grandmother and my Dad. For the two of them, afternoon tea was a daily after school or after fishing or after hunting experience. I grew up hearing stories of my Grandmother and my Dad enjoying their tea and cookies. I had the wonderful experience of being able to share the same with my Grandmother while growing up. She'd take out her teapot and make tea and then came the cookies. She always had cookies on hand. She didn't bake them but no one ever seemed to care about that. We just enjoyed the cookies, the tea and the conversation and bird watching. It was always a delight.
Afternoon tea should be a delight whether shared with friends or prepared by yourself and cookies are alwaysa lovely addition. With this in mind and the holidays approaching, I thought it only fitting to share cookie recipes. I'm sharing one here but will be sharing more as time goes on. All of these recipes are great to
serve with tea.
Greek Almond Crescents
8 ounces butter,softened
1 teaspoon vanilla extract
1 cup superfine sugar
1/4 cup brandy
3/4 cup roasted blanched almonds, chopped finely
21/2 cups all-purpose flour
11/2 cups self-raising flour
1/2 teaspoon ground nutmeg
1/4 cup rosewater
1/2 cup water
3 cups confectionser's sugar
1. Preheat oven to 350 degrees F. Grease oven trays.
2. Beat butter,extract and superfine sugar in small bowl with electric mixer until light and fluffy. Beat in egg and brandy, transfer mixture to large bowl. Stir in nuts and sifted flours and nutmeg, in two batches.
3.Turn dough onto floured surface; knead lightly until smooth. Shape tablespoons of dough into crescent shapes; place about 1 inch apart on trays.
4. Bake about 15 minutes or until browned slightly. Lift hot crescents onto wire racks;brush with combined rosewater and the water. Coat thickly with sifted icing sugar; cool.
Prep + cook time 50 minutes
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