I'm more of coffee drinker myself, which is probably why I enjoy making all those biscotti so much. But this weeks cookies have 'Tea' written all over 'em. Especially the 'Pain d'amande' from one of my "cookie project's previously unknown to me but very famous" pastry chef's Flo Braker.
I will concur with other online bakers that they are not only seriously delicious (one food blogger even referred to them as "the best tea cookies on the planet"), but they are also very easy to make. Since I made the dough a day ahead, I can imagine that they're also a pretty convenient cookie to have on hand in the refrigerated or frozen form and can be ready to bake at any moment. But since I'm not June Cleaver, spending the entire day doing household choirs and standing at the ready waiting to whip up a batch of Wally & the Beav's favorite cookies and timing it just right so they're hot out of the oven when they get home from school, but then, I'm guessing you kind of knew that already. And while I have done 'High Tea' at the Savoy while on vacation in London (but mercifully didn't have to pay for it, thanks to my sister's generosity and her American Express card - thanks Ann! :), I can't say I've ever done the 'ladies luncheon' thing either - as much as I LOVE the idea of planning and cooking for one, but making and stocking frozen cookie dough isn't something I typically do. No, I'm better off baking 'em fresh, and then getting them the hell out of my house, since my commitment to Weight Watchers can only be expected to go just so far! Twenty four hours is probably about the limit of my 'cookie resistance' so just as well that I'm not stocking frozen dough, since I'm pretty sure I'd be in danger of cracking a tooth when I would inevitably be compelled to "check" on it in the freezer. And nope, eating raw eggs - even if they're frozen - doesn't seem to deter me either, especially when they're disguised in butter and sugar and nuts and deliciousness. But if you're a baker, then these are definitely worth a try, they are light and crispy-crunchy and have a great delicate flavor - they'd even be worthy of a momentary switch from coffee to tea!
Mmm Cheesecake .... wait, what was I talking about? Oh yeah, cookies .. in my quest for a great cottage cheese cookie I stumbled upon a well reviewed recipe from Giada De Laurentiis on the Food Network site and figured her recipe for Lemon Ricotta Cookies with Lemon Glaze would definitely fit the bill. I also thought the cakey texture and the fresh, rich lemon flavor would be a great contrast to pair with the almond cookies. The cookies definitely did not disappoint on flavor and texture, though they were a bit more labor intensive and time consuming than a standard drop cookie. I'm hoping they held up ok after packaging since the moist cookie and thin glaze can tend to condensate a bit when packaged - but with any luck they'll get eaten up before all the glaze starts to liquefy and sticks to the wrapper - but if it does I don't think anyone would fault you for trying to scrape and lick it out of there.