A Literary Tea Party: Blends and Treats for Alice, Bilbo, Dorothy, Jo, and Book Lovers Everywhere by Alison Walsh

Author:Alison Walsh
Language: eng
Format: azw3, mobi, epub
Tags: Confectionery, Coffee & Tea, Cooking, Brunch & Tea Time, Courses & Dishes, Beverages, Sandwiches
ISBN: 9781510729124
Publisher: Skyhorse
Published: 2018-06-05T00:00:00+00:00

3 After coating each flower, sprinkle on a light layer of caster sugar.

4 Allow the flowers to dry on the rack overnight (the dried flowers will be glossy, and the sugar granules will be mostly dissolved). Set the flowers aside.

5 To make the cookies, whisk together the flour, baking powder, and salt in a bowl and set aside.

6 In a standing mixer, cream together the butter and sugar on medium speed until smooth. Beat in the egg, milk, and vanilla until combined.

7 Gradually beat in the flour mix until just combined, stopping to scrape the sides of the bowl if necessary.

8 Gather the dough together into a ball. Separate into two smaller balls of equal size and wrap tightly in plastic wrap. Freeze for 15 minutes. While waiting, preheat the oven to 325°F. When the 15 minutes are up, unwrap one ball of dough and transfer the other to the fridge.

9 Generously flour a cutting board and rolling pin. Roll out the unwrapped dough to ⅛-inch thickness and cut out 15 cookies with a circle cutter (if the dough is too stiff to roll, work it with your hands until it is pliable). Place the cookies on an ungreased baking sheet an equal distance apart and bake for 8 minutes. Allow to cool on the pan for 5 minutes before moving to a wire rack to cool completely (if they seem a little stuck to the pan, gently ease them off with a butter knife). Roll out and bake another 15 circles using the scraps from the ball of dough.

10 Unwrap the second ball of dough and repeat Step 9.

11 When the cookies are cool, drizzle the icing over the cookies and place the candied flowers on top. The icing will hold them in place.

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