Recipe: Other herbs also work in this delicate treat
These little tea cookies are enhanced with lemon and mint. (Photos: Kathy Morrison)
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Lemon says "winter" to me as much as cinnamon and ginger do. It must be because Californians' lemon trees -- the Meyers, Eurekas and other varieties -- this time of year are full of beautiful yellow fruit, contrasting so nicely with the shiny green leaves.
Lemon also is a wonderful partner with fresh herbs. When I went looking for a lemon cookie recipe, I found quite a few that incorporated thyme and some that had rosemary, but the one that caught my attention included fresh mint. Alternative herbs mentioned included lemon balm -- which is also part of the mint family -- and lemon verbena. That recipe I had to try. (It's at landolakes.com, if you want to see the original.)
I doubled the amount of lemon zest and fresh mint listed, and reduced the sugar. (I also used tart lemons, not the mellower Meyers.) The resulting cookie is small, delicate and still pretty sweet -- an ideal cookie to accompany a cup of afternoon tea. The mint is subtle. Next time I'm going to try the recipe with fresh lemon verbena. To really up the lemon factor, I might use a bit of lemon extract instead of the vanilla.
Meanwhile, I have half of this first batch already rolled and frozen, reserved for another grey winter day.
Lemon minted sugar cookies
Makes about 50 two-inch cookies
I baked two dozen cookies and froze the rest of the batch
for another day.
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Garden Checklist for week of May 12
Get your gardening chores and irrigation done early in the day before temperatures rise.
* Plant, plant, plant! It’s prime planting season in the Sacramento area. Time to set out those tomato transplants along with peppers and eggplants. Pinch off any flowers on new transplants to make them concentrate on establishing roots instead of setting premature fruit.
* Direct-seed melons, cucumbers, summer squash, corn, radishes, pumpkins and annual herbs such as basil.
* Harvest cabbage, lettuce, peas and green onions. This heat will cause leafy greens and onions to flower; pick them before they bolt.
* In the flower garden, direct-seed sunflowers, cosmos, salvia, zinnias, marigolds, celosia and asters.
* Plant dahlia tubers. Other perennials to set out include verbena, coreopsis, coneflower and astilbe.
* Transplant petunias, marigolds and perennial flowers such as astilbe, columbine, coneflowers, coreopsis, dahlias, rudbeckia and verbena.
* Keep an eye out for slugs, snails, earwigs and aphids that want to dine on tender new growth.
* Feed summer bloomers with a balanced fertilizer.
* For continued bloom, cut off spent flowers on roses as well as other flowering plants.
* Got fruit trees? If you haven't already done so, thin orchard fruit such as apples, peaches, pears, pluots and plums before they grow too heavy, breaking branches or even splitting the tree. Leave the largest fruit on the branch, culling the smaller ones, and allow for 5 to 6 inches (or a hand's worth) between each fruit.
* Thin grape bunches, again leaving about 6 inches between them. For the remaining bunches, prune off the "tail" end, about the bottom third of the bunch, so that the plant's energy is concentrated in the fruit closest to the branch.
* As spring-flowering shrubs finish blooming, give them a little pruning to shape them, removing old and dead wood. Lightly trim azaleas, fuchsias and marguerites for bushier plants.
* Add mulch to the garden to help keep that precious water from evaporating. Mulch also cuts down on weeds. But don’t let it mound around the stems or trunks of trees or shrubs. Leave about a 6-inch to 1-foot circle to avoid crown rot or other problems.
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