Tea Party

There's a new tradition in the Lark Nest.

Sundays, I make some delicious treat, and TheMan and I sit down together after dinner and sample the delights with some fancy tea (from England, even! Thanks, TheMan's Mom!). It's the most fun I've had since I was 6.

Here are the things I've made so far, complete with all you need to play along at home!

Last Week's recipe (a moderately healthy almond berry tart from Eating Well magazine)

This Week's recipe (an astoundingly delicious but not very healthy cookie, and no link because for whatever reason, MarthaStewart.com doesn't have it listed, although I found it in the "cookie of the month" page (June, 2007, page 244) of her delightful Martha Stewart Living magazine).

Biscuit Sandwich Cookies

Ingredients:
1 c. all purpose flour (+ some for dusting)
1/4 c. sugar
1/2 tsp. coarse salt
1/4 c. (1/2 stick) cold unsalted butter, cut into small pieces
1/4 c. + 1 tbsp. heavy cream
1/2 tsp. pure vanilla extract
1 large egg yolk
6 oz. melted finely chopped milk chocolate, or 1/2 c. chocolate-hazelnut spread (such as Nutella) (*I used the Nutella, and lo, it was delicious)
You'll also need some parchment paper (*I used regular ole' waxed paper and it came out just fine)

1. Preheat oven to 325 degrees.
2. Pulse flour sugar and salt in a food processor until combined. Add butter and pulse until the mixture resembles coarse crumbs. With machine running, pour 1/4 cup cream and vanilla and process until dough just comes together.
3. Roll dough between lightly floured sheets of parchment until 1/16 inch thick. (*The thinner the better for these.) Using a 2 1/2 inch fluted cutter, cut out 36 rounds gathering together scraps and rerolling if needed. (*I had no such cutter and just dipped a water glass in flour and used that) Space 1 inch apart on parchment lined baking sheets. Chill in freezer until firm, about 15 mins.
4. Wisk together egg yolk and remaining tbsp. cream. Brush onto tops of cookies.
5. Bake until golden brown 15-20 mins. Let cool.
6. Turn over half the cookies and spread 1 heaping tsp chocolate onto each. Top with remaining cookies. Refrigerate until set, about 15 mins. Good for 2 days.