Want to have a special tea for Mom on Mother's Day?
Try this easy menu --
Tea
Floral - Backyard Patch Summer Burst / Flower Explosion Tea
Traditional - Earl Grey Tea or Backyard Patch Lemon Bergamot Black Tea
Iced - Backyard Patch Elmhurst Garden Walk Tea
Sweets
Backyard Patch Lavender Scone Mix
Lemon Rosemary Shortbread Cookies (recipe below)
Savorys
Crustless Cucumber Sandwiches (recipe below)
Round Tuna Sandwiches -- Make tuna fish salad any way you like it and spread on slices of white bread, the cut with a round cookie cutter to get a unique shape for your sandwich.
RECIPES
Lemon Rosemary Shortbread Cookies are the perfect cookie for afternoon tea or any time! We love these crisp and buttery cookies! Yield: ABOUT 20 COOKIES
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 1/2 teaspoons lemon zest
- 1 teaspoon minced fresh rosemary
- 1 cup unsalted butter, at room temperature
- 3/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon fresh lemon juice.
DIRECTIONS:
In a small bowl, whisk the flour, salt, lemon zest, and rosemary. Set aside.
In the bowl of a stand mixer, beat the butter and powdered sugar until smooth and creamy, about 3 minutes. Beat in the vanilla extract and lemon juice. Slowly add in the flour mixture and mix until just combined. Form the dough into a disk shape and wrap in plastic wrap. Chill the dough for at least 1 hour or until firm.
When ready to bake, preheat oven to 325 degrees F. Line a large baking sheet with parchment paper or a Silpat and set aside.
On a lightly floured surface, roll out the dough into a 1/4 inch thick square. Cut into squares, rounds, or shape of your choice using a lightly floured cookie cutter. Place shortbread cookies on the prepared baking sheet and bake for 10-12 minutes, or until cookies are very lightly browned around the edges. Remove cookies from baking sheet and cool completely on a wire rack.
Note-Shortbread cookies with keep in an airtight container for about a week or they can be frozen.
Crustless Cucumber Sandwiches (recipe makes one sandwich)
- 2 ounces cream cheese, at room temperature
- 1 tablespoon low-fat plain Greek yogurt
- 2 tsp Backyard Patch Herbal Spread
- ¼ teaspoon ground pepper
- 2 slices whole-wheat sandwich bread
- ⅓ cup thinly sliced English cucumber
Stir cream cheese, yogurt, BYP Herbal Spread and pepper together in a small bowl until well blended. Spread the mixture evenly on one side of each bread slice. Top 1 slice with cucumber slices, then top with the other bread slice, cream cheese-side down. Cut the crusts from the sandwich and cut it in half diagonally.
