Basic Shortbread

So Christmas is coming and now is the season for baking!

Thoughts Before Cooking:

This recipe comes from my a book I received for Christmas one year, Christmas Cookies. As I like to make anything Regency or tea related I thought it was no better time than now to include it as shortbread is perfect to pair with tea.

Background on the Cookie:

“Shortbread is made with a few basic ingredients, and the results are sensational. The key to success with this thick shortbread is baking it slowly so it doesn’t brown.”

Ingredients:

  • 1 Cup of Butter, Softened
  • 1/2 Cup of Sugar
  • 1/4 Teaspoon of Vanilla Extract
  • 2 1/4 Cups of Unbleached All-Purpose Flour
  • 1/8 Teaspoon of Salt

Directions:

  1. Beat the butter at medium speed with an electric mixer until creamy. Gradually add sugar, beating well.
  2. Stir in vanilla.
  3. Combine flour and salt, gradually add to the butter mixture beating on low speed until blended.
  4. Roll dough to 1/2 inch thickness on a lightly floured surface.
  5. Cut with a 2.5 inch round cutter or Christmas cookie cutter.
  6. Place 2 inches apart on an ungreased baking sheet.
  7. Bake at 275 degrees F for 50 minutes or until bottoms begin to brown.
  8. Cool 2 minutes on a baking sheet; remove to wire rack to cool.

Thoughts After Baking:

These were delicious and so buttery good.  A perfect compliment to tea, Christmas, or anytime/anything. 🙂

For more recipes, go to Baked Apple Slices

For more recipes from Christmas Cookies, go to Aunt Neal’s Old-Fashioned Tea Cakes

For more cookie post, go to Tea and Biscuits

My Niece Wanted a Tea Party

So when we think tea party, we think:

But my niece had a different idea

My niece planned it and wanted goldfish, mother’s animal cookies, banana bread, shortbread cookies, popcorn, and waffles.

Oh, well

I love my niece, so we did it her way.

For more tea posts, go to Tea and Biscuits

Tea and Biscuits

I love tea.

Tea time is the best!

And what is best with it? A biscuit!

I’m not talking about our American biscuits, but the European ones-the shortbread cookies.

Yes, my brother and sister-in-law went to Hawaii and brought me the perfect cookies for my tea time. It’s my new ritual.

For more tea time posts, go to Teatime is So Much Better With a Teapot

Basic Chicken Salad

So let’s talk about tea time. We’ve had scones and cookies, we need some sandwiches!

I love chicken salad, and here is a basic recipe. I’ll do a Waldorf Chicken Salad in the future. I got this recipe from my sister blog MysteriousEats.wordpress.com

Ingredients:

  • 1.5 Cups of Cooked Chicken (I like using the rotisserie chicken)
  • 1/2 Cup of Chopped Celery
  • 1/3 Cup of Chopped Onion
  • 1/2 Cup of Mayonnaise
  • Salt and Pepper to taste
  • Bread

Directions:

  1. Toast bread.
  2. Combine all ingredients in a bowl.
  3. Spread the chicken salad on the toasted bread.

Delicious

A great addition to any one’s tea time.

Ready for high tea!

For more recipes, go to London Fog Smoothie

For more salad recipes, go to Triple Berry Salad

For more from MysteriousEats, go to London Fog Fauxccino

Aunt Neal’s Old-Fashioned Tea Cakes

Thoughts Before Cooking:

This recipe comes from my sister blog, MysteriousEats.wordpress.com. I like to include ay recipes that go well with tea and books.

Even though Christmas is eight months away, I don’t care. I’m making them anyway.

Truth be told I don’t

Background on the Cookie:

“These delicious tea cakes were made by an Aunt Cornelia (“Neal) on special occasions and holidays, using hand-churned butter and eggs she gathered from the hen-house. This southern Georgia version dates back to the turn of the twentieth century. “

**Dough has to be chilled**

Ingredients:

  • 1 Cup of Butter, Softened
  • 1 Cup of Granulated (White) Sugar
  • 1 Large Egg, Lightly Beaten
  • 1 Teaspoon of Vanilla Extract
  • 3 Cups of All-Purpose Flour
  • 1 Teaspoon of Baking Powder
  • 1/2 Teaspoon of Baking Soda
  • 1/2 Teaspoon of Salt
  • 1/2 Cup of Milk
  • White Sparkling Sugar

Directions:

  1. Beat the butter at medium speed with an electric mixer until creamy.
  2. Add one cup of sugar, beating well.
  3. Add the egg and vanilla; beat well.
  4. In a separate bowl: combine flour, baking powder, baking soda, and salt.
  5. Add the flour mixture and the milk to butter mixture, alternating between the two. Begin with adding half the flour mixture, then add the milk, and finish with adding the flour mixture.
  6. Mix at a low speed after each addition, until just blended.
  7. Shape dough into two discs.
  8. Wrap the discs in wax paper and chill for at least one hour.
  9. After having chilled, preheat the oven to 400 degrees F.
  10. Roll each disc to 1/4 inch thickness on a floured surface.
  11. Cut with a 3.5 inch round cookie cutter; and place one inch apart on lightly greased baking sheets.
  12. Sprinkle with sparkling sugar.
  13. Bake for 7-8 minutes or until lightly browned.
  14. Cool for one minute and then remove to wore racks to cool.
  15. Makes about two dozen.

Thoughts After Baking:

When I took it out of the fridge it was super hard and I was unsure if it would come out okay.

Not good

But after being in my hands it quickly became super sticky, so make sure you flour the rolling pin and the cutting board.

But after all that this cookies were super good. Not too sweet and perfect for tea time.

For more recipes, go to Cherry-Pistachio Tea Cakes

For more on cookies, go to A Baker’s Four Dozen

Somebody Help Me Please

It’s that time of the year again. You know what I’m talking about, the time of the year when all willpower goes out the window. The time of the year when it is impossible to stop, the addicting qualities are just too high. You know what I’m talking about…

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Yep. Usually it can be bit of a trouble, trying to trek down a girl scout to purchase my faves from.

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This year one of the kids that comes to my work was selling them. When I saw the list I wanted to buy like every one of them.

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I could only buy two as they are exorbitantly expensive. $5 a box?

outrageous

But of course that’s not the real issue, now is it? Nope the real problem is not completely devouring every single cookies after you open the box.

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I tell myself not to, that I should resist; but I just can’t seem to stop.

No, stop! Alright.

No, stop! Alright.

Cookie after cookie just seem to be ending up in my mouth.

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If only there was an easier way to work off fat. Then I could eat whatever I want.

readburncalories

But that’s not going to happen. As all my willpower goes out the window I am in desperate need of someone keeping me on track, of stopping me from constantly eating.

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But then I think of their deliciousness and I realize something:

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So you know what, forget serving sizes! I’m going to eat what I want!

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 I eat what I want!

dietntfatSabrina the teenage witch

I think I’m going to eat one right now in fact!

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For more on Girl Scout Cookies, go to It’s That Time of the Year Again

For more on eating, go to Always There for You

A Baker’s Four Dozen

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So today I spent the day baking, baking Christmas Cookies!

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The first were called Sand Tarts, which I got from my sister blog Mysterious Eats. They’re posting the recipe next Friday, but gave me a sneak peak. They look good, and seem tasty. You see I could only eat a little bit of each cookie as I’m still recovering from having my wisdom teeth extracted.

ouch Hermione

I was making a dozen for one of my jobs, as this Sunday is their annual Christmas Children’s Program.

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After I made those I moved on to bake the Regency Ginger Cookies, also from mysteriouseats.wordpress.comfor a Christmas Cookie Party that I am planning on going to. Not only did I want to do them because I’m all about Jane Austen, but figured no one else will do that type of cookie.

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So this morning as I prepared to make four dozen cookies (one for the kids and three for the Christmas Cookie party) I decided, hey I should bake in my pajamas, so I can be comfy.

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And then I thought I shouldn’t put on any makeup or do my hair either.

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I mean after all I was going to get ingredients all over me, was probably going to make a huge mess I’d have to clean up anyway, etc. I mean why bother?

Majorly

Majorly

But it seems like no one else got the memo. I had people stopping by all day.

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No one ever visits me without calling first, except on the day that I am a super mess.

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It was kind of funny as they looked at me with surprise and shock and how messy and grossly I was dressed.

What are you wearing?

What are you wearing?

But that’s how it goes. And now that I am done cooking, all I want to do is lay down.

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I also sampled way too many cookies.

No, stop! Alright.

But hey, Christmas comes but once a year, so live it up!

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For more Christmas traditions, go to O Christmas Tree, O Christmas Tree

For more Jane Austen Quotes, go to You’ve Got to Accentuate the Positive

For more stories of my everyday life, go to A Real Life Saver

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So I never believed in Santa Claus when I was a kid.

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It’s not like I hate him or anything or want him gone forever. My parents told me that he lived years ago and died, so the Santa that exists today is more of a feeling than an actual person. But even though I wasn’t a Santa person, I still like a few Christmas Carols that involve him.

One of my favorites is Here Comes Santa Claus (Down Santa Claus Lane). I first sang it back when I was in Girl Scouts and we went into the nursing homes to carol.

It was written in the 1940s by Gene Autry, who got the idea after he was Santa Claus in a parade. Since then it has been covered by numerous artists; like Elvis Presley, Doris Day, and Bing Crosby to name a few.

My favorite version? The one from The Year Without a Santa Claus

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For more Christmas Carols, go to Hark the Herald Angels Sing

For more on The Year Without a Santa Claus, go to 25 More Films of Christmas