Classic Tea Party

For starters, here’s my menu (and recipes) for my version of a Classic Tea Party:

Kir Royale

Yorkshire Tea (or Yorkshire Gold Tea)
Formosa Oolong Tea
Milk, lemon, sugar cubes

Smoked salmon and dill butter on pumpernickel bread, decorated with capers
Curried egg salad on white bread
Chicken-tarragon salad on wheat bread
Cucumber and watercress on white bread, open-faced

Cream scones with currants
Mock Devonshire cream
Lemon curd
Strawberry jam
Fresh strawberries

Mrs. Pettigrew’s Lemon Cake
Cherry marzipan tartlets
Chocolate madeleines
Shortbread cookies

Harvey’s Bristol Cream Sherry

Shortbread Cookies

This recipe comes from Julee Rosso and Sheila Lukins’ classic, The Silver Palate Cookbook. It’s simple and delicious, and my vanilla-ice-cream-preferring son is crazy about these cookies – especially with a simple butter cream frosting (right off the back of the C&H powdered sugar box). My daughter, on the other hand, who can smell a dish and tell you which spices are included, prefers them with a little sprinkle of sugar – no frosting. These cookies have seen every birthday party I’ve ever given, every Christmas, and every Valentine’s Day, too. This is an amazingly simple but elegant cookie.

¾ lb. unsalted butter, softened
1 c. confectioners’ sugar
3 c. unbleached all-purpose flour, sifted
½ t. salt
½ t. vanilla extract
¼ c. granulated sugar

Cream butter and confectioners’ sugar together until light.
Sift flour and salt together and add to creamed mixture. Add vanilla and blend thoroughly.
Gather dough into a ball, wrap in wax paper, and chill for 4 to 6 hours.
Roll out chilled dough to 5/8-inch thickness. Using a 3-inch long heart-shaped cookie cutter, cut out cookies. Sprinkle tops with granulated sugar. Place cut-out cookies on ungreased cookie sheets and refrigerate for 45 mins. before baking.
Preheat oven to 325°F.
Bake for 20 mins. or until just starting to color lightly; cookies should not brown at all. Cool on a rack.
Makes 20 cookies.

(For the record, I skip the initial chilling for 4-6 hrs. It’s easier to roll out the cookie dough on the cookie sheets with a piece of wax paper over the dough. I roll out the dough to about 3/8-inch thickness, cut out the cookies, reroll the scraps, cut out more cookies, and then I pop the cookie sheets in the refrigerator for about 20 mins. Then I bake them, usually for about 13-14 mins. I take them out of the oven just as they are starting to turn golden around the edges – ideally, they hardly turn color at all. When I make these cookies for any Hawaiian-themed or tropical event, I use pineapple- and palm-tree shaped cookie cutters and I sprinkle them with Tropical Flavored sugars – Mango or Vanilla Macadamia Nut – from the Maui Culinary Academy. The extra flavor is subtle but works well with these elegantly simple cookies.)