I have to admit that coming up with fun and nutritious ideas for packed lunches is getting more challenging as the week progresses. One of the biggest hurdles is trying to please the taste buds of every member of my family without making customized lunches for each person. My idea for today comes from Great Britain – tea sandwiches. Offering four small, crustless sandwiches instead of one main entree provides variety. My tea time menu for challenge #4 consists of:
- Tea Sandwiches
Egg Salad on Whole Wheat Bread
Cucumber and Cream Cheese on Rye Bread
Goat Cheese and Ham on Sour Dough Bread
Peanut Butter and Apple Jelly on Cinnamon Raisin Bread
- Caffeine-free Hibiscus Herbal Iced Tea
- Kale Chips with Sea Salt
- California Figs
- Rosemary Shortbread Cookies
(These cookies are delicate so pack in container with lid rather than wrapping them in plastic or waxed paper.)
Rosemary Shortbread Cookies
I found this recipe in an old English cookbook long forgotten on the dusty shelves of a midwestern public library. I wish I could remember the name but that too is long forgotten. I realize that the idea of incorporating rosemary into a sweet shortbread isn’t generally appealing in the United States but this recipe creates the most aromatic, light and flaky shortbread I have ever had.
makes 30 cookies
- 8 Tbl sp butter
- 1/4 c. superfine sugar plus 1/2 tsp
- 1 1/2 c. all-purpose, unbleached, organic flour
- 1-2 Tbl sp. fresh rosemary, finely chopped (only use FRESH rosemary)
- Cream the butter with 1/4 c. of sugar until smooth. Work in the flour and the rosemary to make a soft dough. Then shape the dough into a ball.
- Roll out the dough on a floured board until 1/4 inch thick. Cut out rounds using a 2 inch fluted cutter.
- Bake on a parchment paper lined baking sheet in a warm oven at 350 degrees for 15-20 minutes or until the shortbread begins to change color.
- Cool the cookies on a wire rack and sprinkle with the extra sugar.