Thursday, January 17, 2013

National Tea Month

Although scones are my favorite tea time treat, this recipe from "Tea Time" magazine caught my eye. And I have "rose water" which is actually the main reason I might make these cookies.
Lemon-Rose Bonbons

1/2 cup unsalted butter, at room temperature
3/4 cup sifted confectioners’ sugar
1/2 teaspoon fresh lemon zest
1 teaspoon fresh lemon juice
1/2 teaspoon rose water*
1 1/2 cups all-purpose flour
2 tablespoons finely ground almonds
1/8 teaspoon salt
Garnish: lemon-zest curls 

Beat butter and sugar with mixer at high speed until light and fluffy. 
Add lemon zest, lemon juice, and rose water, beating until well combined. Set aside.
In another bowl, combine flour, ground almonds, and salt, whisking well. Add flour mixture to butter mixture, beating until combined.
Wrap dough in plastic wrap. Refrigerate for 1 hour.
Roll balls of dough into equal portions on place two inches apart on greased or parchment-lined cookie sheets. 
Bake at 325' F until lightly golden, but not brown, 12 to 15 minutes. Transfer to wire racks to cool.
Garnish with lemon-zest curls, if desired.

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