Monday, February 23, 2009

Anywhere, Anytime, Anyhow



Here is a quick little recipe for you.
These are really perfect on a Sunday afternoon, you know when it is snowing just hard enough you never leave the house (or the Inn), they're great with a cup of tea. By the way, next time your here with us at the Round Barn, be sure and visit my friend John over at Vermont Liberty Tea, his tea shop is on the way to food alley on route 100 in Waterbury. He is always good for a cup of tea, some chat, and the light conversation will leave you an expert in tea-ology. Enough about tea, and John. Let's get back to this perfect recipe. I say they're perfect for a Sunday, I say they're perfect for a afternoon, I even said, "great with tea", well I lied. They are indeed perfect anytime, anywhere... anyhow.

Lemon Ginger Sugar Cookies

These are so simple and just so delicious. The simple flavors, just seem natural and pure. Andrew my sous-chef likes to bake them till they are really brown, though I don't like the look and consistency as much they really take on some caramelized and nutty flavors (so, if you leave them in a bit too long, don't worry).

2 1/2 cups A.P. King Arthur Flour
3/4 cup Sugar
1/2 tsp Kosher Salt
1 cup unsalted Cabot Butter
1 cup Crystallized Ginger finely chopped
3/4 tsp Vanilla
Zest 2 medium Lemons


Cream sugar and butter in the bowl of an electric mixer, using the paddle attachment.
Slowly add flour, salt and vanilla. Check the consistency of the dough, it should be moist and pliable, you should be able to form it in your hands, but it will not stick to your hands.
Add the ginger and the zest, finish mixing.
Form the dough into 1 inch thick disk, wrap in plastic wrap and refrigerate for at least an hour.

Preheat oven to 300 degrees.
unwrap the dough. Flour you coud