Friday, June 25, 2010

Tea in the Greenhouse

 

 

 

 
Though the greenhouse is not done, it still makes a lovely place to sit with a friend and have tea.
This week Adrienne from With a Grateful Heart came to have tea in my garden.
Our weather being what it has been, I decided to set it up with the protection of the greenhouse.
As it was it was a perfect afternoon, but we still enjoyed sitting there and sharing two small pots of tea, lemon verbena cookies, and some fruit.  Adrienne has been wanting to learn more about tea; so I made a lovely oolong from Taiwan and then Golden Monkey from China.  Tea in the greenhouse was a real treat
and one I hope to enjoy on many occasions.


Lemon Verbena Cookies
2 1/2 cups all purpose flour
4-6 Tablespoons fresh lemon verbena (or other herb), finely chopped
2 tsp. baking powder
1/4 teaspoon salt
1 cup butter, softened
1 1/2 cups sugar
2 eggs
1 tsp. vanilla

Combine flour, lemon verbena, baking powder, and salt.  Set aside.
In large bowl, beat butter for 30 seconds.
Add sugar, eggs, and vanilla and beat until combined.
Add remaining mixture, stir with a wooden spoon until combined.
Gently place in foil in a long snake about 2" around, wrap, and refrigerate for 1 hour or more.
1/4" slice and place on ungreased cookie sheet about 2" apart.
Bake at 350 degrees for 8-10 minutes or until edges are slightly browned.
Cool on wire racks.  Makes about 30-40 cookies.
Visit With a Grateful Heart for more details and pictures.