TEA TIME BITCH

A dear schoolmate of mine threw an Asian-themed brunch to celebrate the birthday of a friend.  I promised to bring some sweets.

I made a basic shortbread cookie dough and flavored them differently.  One, with orange zest and finely chopped candied ginger.  The other with powdered green tea Matcha powder.

Basic Shortbread Cookie (adapted from Ina Garten):
Ingredients
·         3/4 pound unsalted butter, at room temperature (I like Plugra)
·         1 cup sugar
·         1 vanilla bean, (split and scraped)
·         3 1/2 cups all-purpose flour
·         1/4 teaspoon salt

Optional:
·         3 ounces Dark chocolate, finely chopped
·         Orange zest
·         1-2 packets Matcha (powdered green tea)
·         candied ginger

Directions
Preheat the oven to 350 degrees F.
In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and 1 cup of sugar until they are just combined. Add the insides of the vanilla bean. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together.
Separate the portion you want for the orange ginger cookies.  Add finely grated zest and chopped candied ginger.  Next, dump onto a surface dusted with flour and shape into a flat disk. Wrap in plastic and chill for 30 minutes.

For the green tea portion, add about 1-2 packets of matcha and knead into the remaining dough until evenly distributed.  Wrap in plastic and chill.
Roll the dough 1/2-inch thick and cut with a 3 by 1-inch finger-shaped cutter. Place the cookies on an ungreased baking sheet and sprinkle with sugar. Bake for 20 to 25 minutes, until the edges begin to brown. Allow to cool to room temperature.

When the cookies are cool, place them on a baking sheet lined with parchment paper. Put about 2 ounces of the chocolate in a glass bowl and microwave on high power for 30 seconds. (Don't trust your microwave timer; time it with your watch.) Stir with a wooden spoon. Continue to heat and stir in 30-second increments until the chocolate is just melted. Add the remaining chocolate and allow it to sit at room temperature, stirring often, until it's completely smooth. Stir vigorously until the chocolate is smooth and slightly cooled; stirring makes it glossier.   Using a toothpick, dip in chocolate and draw the insides of the flower on top of the cookie as desired.

I was first introduced to Harney & Sons tea during a bridal shower.  Their "Tea for Marriage" came in a pretty silver tin, the bags were organza shapes filled with a vanilla scented floral tea.  I visited their shop and cafe in Millerton NY last year with Hubby and my Mother in Law.  It was a jewel in country, but too far away from NYC for regular visits.

I was ecstatic when they opened an outpost in Soho.  The front is a cozy tea shop with chic accessories and their wide selection of teas.  The back houses a tiny tea salon.

Hubby and I had a lovely break on a cold Sunday afternoon.  Our service consisted of gravlax on green tea cream cheese on rice crackers, macrons, warm scones and a trio of mini tea infused ice cream cones.  Their chef really knows how to incorporate the tea flavors to complement the other elements.  Cute guys are all behind the counter too.