Tea & Cookies...

It's cold outside! I just got in from filling all my birdfeeders and in my opinion there is no better way to warm up freezing fingers than a hot cup of tea. In today's pot is jasmine blooming tea.
The cookies are courtesy of my sister, Laura, who visited last weekend from California and brought a container of her famous Lemon Cookies for the family potluck. She made the rounds and stayed at 2 of my sisters and finally my house last so I got to keep the leftovers :) I've been having tea & cookies all week and these cookies if stored in an airtight container stay crisp until the last crumb.

Laura's Lemon Cookies

2 cups flour
1/4 teaspoon baking powder
1/4 teaspoon salt
2 large lemons
3/4 cup butter (do not substitute margarine or shortening)
1/2 cup sugar
1/2 cup powdered sugar
1/2 teaspoon vanilla

Grate 1 tablespoon lemon peel from the lemons and squeeze two tablespoons juice. In a bowl, mix the flour, baking powder, salt and lemon peel together and set aside. In a large bowl, beat the butter, sugar and powdered sugar together until creamy. Add the vanilla and lemon juice and stir to combine. Reduce mixer speed to low and add in the bowl of dry ingredients just until blended. Divide dough in half and shape each half into a 6" long log. This is easiest done in wax paper. Cover and refrigerate overnight. Preheat oven to 350 degrees. Cut chilled log into 1/4 inch slices and put on a ungreased cookie sheet. Sprinkle with additional sugar and bake approximately 12 minutes or until very slightly tan on the edges. Cool on the cookie sheet for about 2 minutes and then remove to a wire rack to cool completely. Cookies stay crisp for weeks and freeze well also.

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