Summer Yummer | Lemon Tea Cakes

It’s full-on hot out. So hot, it’s difficult to think about food unless it's watermelon, or something equally cool… like these little treats. Yes, yes, you’ll have to turn your oven on, but do it in the early morning before the house really heats up, or in the evening when it’s cooled down a bit, then enjoy their lemony sweetness any other time during the day.

Lemon Tea Cakes, Mmmmmm…

Tea cakes were a staple at every baby or wedding shower I attended up until the early aughts when they seemed to have been forgotten by the food bloggers and recipe gurus that jostled for space on the internet. But they still reign supreme in my kitchen for a special event - or in this case, a sweet treat that doesn’t leave you feeling bogged down and heavier than you already do in the sweltering heat.

This recipe makes a very large batch, of somewhat small cookies. They practically melt in your mouth, yet have a satisfying chewiness that’s perfectly delectable. The sharp, refreshing tang of the lemon is what makes them perfect for the summer months. With a cup of hot tea in the morning, or a tall glass of iced tea in the afternoon. Suprise your guests and delight your family with a platefull!

Ingredients:

• 1 cup butter

• 2 cups sugar

• 1 tsp vanilla

• 2 eggs

• 2 tbsp lemon zest (about 1 medium lemon)

• 2 tbsp fresh lemon juice

• 3 cups flour

• 1/2 tsp baking powder

• 1/4 tsp baking soda

• 1/2 tsp salt

• 1 cup powdered sugar +/-

Instructions:

1. Preheat oven to 350 degrees.

2. In small bowl, combine sugar and lemon zest, pinching and mixing to coat sugar in lemon oils. Transfer to larger mixing bowl then,

3. Cream butter and sugar/lemon zest in a large mixing bowl. Beat in vanilla, egg, and lemon juice.

4. Now combine flour, baking powder, soda, and salt in a small bowl and mix thoroughly. Add to creamed butter and sugar mixture and mix until well combined.

5. Roll dough by teaspoonfulls into 1" balls, then roll in powdered sugar. Place on a baking sheet lined with parchment paper or silicone baking mat.

6. Bake at 350 degrees for 9 – 11 minutes until till set and crackly. You don’t want bottoms to brown. Remove from oven and let sit for a couple of minute, then transfer to cooling racks to cool completely.

7. Eat immediately or store in air-tight container for up to a week.

8. Enjoy!

Snowballs

These lovely powdered sugar-coated little morsels were a staple at every organized event I attended whilst growing up.

Called by various monikers, Mexican Wedding Cakes, Russian Tea Cakes, Polvorones, Viennese Sugar Balls… light crumbly butter cookies, that use no eggs or granulated sugar, were served at wedding and baby showers, receptions, Girl Scout meetings, Mother’s Tea… always present, always appreciated, always delicious!

And yet, they’re one of those things, like Divinity candy, I always counted on someone else to make. As time went on, I saw less and less of them on the treat table until these pecan pleasantries completely disappeared from my radar - and then my sis made a pile of them this year!

Oh what memories came flooding back! My best friends wedding shower that took place way too soon following our high school graduation, my Rainbow Girls days and the army of women that baked and fussed over us, and my grandmother’s nut mill (4 spring-mounted blades - pour the nuts into the jar, screw on the lid, and pump pump pump the spring top to chop, chop, chop the nuts inside!)

You may have snow in your neck of the woods, but in the Pacific Northwest ours is more of the liquid variety, so my sister packing Snowballs (and a snowman - cuz that’s how she rolls!) might be the only accumulation of white stuff around here. Sadly, they melted off the plate faster than anything I’ve ever witnessed out-of-doors!

Here’s the memory-laden recipe, make up a batch for a tasty January treat.

Ingredients:

• 1 cup butter, softened

• 1/2 cup powdered sugar

• 1/4 teaspoon salt

• 1 teaspoon vanilla extract

• 2 1/4 cups all-purpose flour

• 1 cup chopped pecans

• 1 cup powdered sugar for dusting

Directions:

1. Preheat oven to 350 degrees F

2. Chop pecans (a mini food processor comes in very handy) into very small pieces - (resembling crushed graham cracker.)

3. in small bowl, combine flour, chopped pecans, and salt, mix until combined.

4. in large bowl, cream the softened butter, with 1/2 cup powdered sugar and vanilla. Add the flour and pecan mixture to the butter mixture a little at a time. dough will be dry and crumbly.

5. Pinch dough together to form balls about 1 Tablespoon in diameter, and place on ungreased cookie sheet.

6. Bake at 350 degrees for about 12-15 minutes. Do not overbake!

7. Roll in powdered sugar while warm, and once again when fully cooled.

8. Store in airtight container up to 1 week, or lob a few towards friends and neighbors in a mock snowball fight!

Hot Cross Buns

Easter Sunday is April 12, and not even the coronavirus can stop the holiest of holy days from arriving and blessing our lives! It will definitely be celebrated differently this year, no church services or community egg hunts, but perhaps the season will be even more meaningful, as we have been given (forced!) time to pause and to praise.

We will worship as a family, have a small egg hunt in the yard, and eat together. Of course there will be deviled eggs, and this year, thanks to a little inspiration from my niece, Charisa, we’ll all enjoy a traditional hot cross bun, with the non-traditional twist of chocolate chips instead of raisins or currants (which I would prefer, but my children will definitely like these better!)

These orange flavored spiced buns, loaded with treats, and marked with the sign of the cross will be a welcome addition to your Easter meal, whomever you’re enjoying it with, even if it’s just you! Enjoy!

INGREDIENTS:

For the dough:

• 4 cups all-purpose flour

• 2 and 1/4 teaspoons fast-acting yeast

• 1/2 cup sugar

• 1 teaspoon ground cinnamon

• 3/4 cup chocolate chips

• 1 cup milk, warmed

• 1/4 cup unsalted butter, melted

• 1 large egg

• 1/4 cup orange juice

• Zest of 1 large orange

For the crosses:

• 1/2 cup all-purpose flour

• 1 tablespoon sugar

• 1/4 cup water

For the glaze:

• 1/4 cup sugar

• 1/4 cup orange juice

DIRECTIONS:

1. In a large bowl, whisk together the flour, yeast, sugar, and spice. Stir in the chocolate chips.

2. Make a well in the center of the mixture, and add the milk, butter, egg, orange juice, and orange zest. Mix well, then bring everything together with your hands to form a sticky dough.

3. Transfer the dough to a lightly floured surface, and knead for about 5 minutes until smooth and elastic. Place the dough into a lightly greased bowl.

4. Cover with plastic wrap and leave to rise in a warm place for 1 hour, or until doubled in size.

5. Divide the dough into 12 balls. Place them in a greased 9×13-inch baking pan, cover with plastic wrap, and leave to rise in a warm place for another hour, or until they are touching and doubled in size. (Coating the plastic wrap on the side touching the buns with cooking spray will help prevent sticking.)

6. For the crosses, whisk together the flour and sugar. Stir in the water until smooth. Place into a piping bag (use a zip-lock baggie with the corner snipped away) and pipe crosses over the buns.

7. Bake for 18 – 20 minutes, or until risen and golden brown.

8. For the glaze, gently heat the sugar and orange juice in the microwave until the sugar has dissolved. Brush the glaze over the hot buns, and serve warm.