Craft An Herbal Holiday

(Page 2 of 6)

November/December 2006
By Kim Erickson 
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FOR THE TEA LOVER

RELATED CONTENT

Whether the recipient loves hosting tea parties or prefers solitary comfort, these classic tea-time goodies are sure to be a hit.

PEPPERMINT SHORTBREAD

Make sure you include the fresh peppermint — it’s the key to this shortbread’s great flavor. The finished shortbread keeps up to a week.

3/4 cup (11/2 sticks) unsalted butter, softened
9 tablespoons sugar
11/2 tablespoons brown sugar
1 egg
1/4 teaspoon vanilla extract
3/4 teaspoon peppermint extract
2 cups flour
1 tablespoon finely chopped fresh peppermint leaves
1/8 teaspoon salt

Line two baking sheets with parchment paper. Preheat oven to 350 degrees.

In large bowl, cream butter and sugars until light and fluffy. Beat in egg and extracts. Add flour while beating on low speed. Stir in peppermint leaves and salt. Divide dough into three portions. Place on plastic wrap and roll into cylinders, 11/4 inches in diameter. Wrap in plastic wrap and chill for 1 hour or until firm. (This dough can be made ahead and frozen unbaked for one month. Thaw slightly in refrigerator before baking.)

Unwrap dough and slice into 1/4-inch-thick slices. Place slices close together on baking sheets. Bake for 8 to 10 minutes, until bottom edges are just barely brown. Remove to rack to cool. Makes 5 dozen cookies.

LEMON BALM TEA BREAD

This lemony bread adds a bright note to a winter day.

3/4 cup milk
1 tablespoon finely chopped lemon balm
1 tablespoon finely chopped lemon thyme
2 cups flour
11/2 teaspoons baking powder
1/4 teaspoon salt
6 tablespoons butter, softened
1 cup sugar
2 eggs
1 tablespoon grated lemon zest

Lemon Glaze:
Juice of 2 lemons
Confectioner’s sugar

Lightly oil a 9-by-5-inch loaf pan. Preheat oven to 325 degrees. Heat milk with chopped herbs over low heat. Remove from heat and cool.

Meanwhile, mix flour, baking powder and salt in a bowl. In another bowl, cream butter and gradually beat in sugar until light and fluffy. Beat in eggs, one at a time. Beat in lemon zest. Add flour mixture and herbed milk to butter mixture alternately and mix until just blended.

Pour batter into the loaf pan and bake for 50 minutes or until a toothpick inserted in the center comes out clean. Remove from pan to a wire rack set over a sheet of waxed paper.

To prepare lemon glaze, combine lemon juice and enough confectioner’s sugar to form a pourable paste in a small bowl.

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