I'm going to briefly veer away from my Costa Rica recap and head back to the reason I originally started this blog: to talk about food! Baking in particular! You all know I love tea. I. Love. Tea. I'm not talking about a good ole cup of Earl Grey, but afternoon tea and all the frilly girlie goodness that goes along with it: silver, china, tablecloths, cloth napkins, finger sandwiches, lemon curd, scones, sugar cubes, clotted cream, petit fours... Frequently you'll also find cookies served at the end of afternoon tea, along with the petit fours (or in lieu of). I'm hot and cold about cookies in general. I know that sounds crazy since I'm a baker. But bakers don't have to love everything they bake... I mean, I don't even love eating my own macarons! (I know - I know... there's something wrong with me).
|Cranberry tea cookies with.... tea!|
|It's kinda crazy how good these cookies are - especially for how simple they are to make|
|I ate all of these after I took this photo... seriously.|
Of course you can eat these cookies with coffee instead of tea. Or a glass of milk. Or like I do, out of the cookie jar with no accompanying beverage.
|The original recipe doesn't call for this - but I thought it was a nice touch|
Want the recipe? I know you do...
Makes 35-40 cookies
2-4 oz sticks salted butter at room temperature (8 oz total)
1/2 cup sugar
2 T milk or cream
1 t vanilla
1/2 t salt
2 1/2 cups flour
1/2 c chopped pecans
3/4 c chopped dried cranberries
1/4 c extra sugar
Cream butter and sugar til fluffy. Add milk and vanilla - mix. Add flour and salt - mix well. It might seem crumbly at this point but if you keep blending it will come together eventually. Add the cranberries and pecans.
|Add cranberries and pecans...|
|Roll into logs|
|Wrap and chill for 2 hours|
Place on lightly greased cookie sheets, or Silpats. Bake at 375 for 10-15 minutes. DON'T OVER-BAKE (well, unless you like hard hockey puck type cookies...)
|Place on cookie sheet|