Lemon Verbena Earl Grey Thins

A white square plate of Lemon Verbena Earl Grey Thins Cookies

Today’s Musings:

In my 21-year career, I have consistently executed successful meetings and events – wait, don’t stop reading…I didn’t accidentally post a resume cover letter, no matter how it sounds.  In those 7,670 days, I never missed an event deadline.  With my trusty project plan by my side and the event’s launch date clearly marked on my wall calendar, I focused on the goal and did whatever it took to ensure I hit the target date.  Once the planning process has begun, a planner can’t easily (if ever) move an event date.  There’s always contingencies and backup plans to be considered (for inclement weather, pandemics, terrorist attacks, strikes), but once the contract has been signed, the flights scheduled, the rooms booked, and the date set – the “show” must go on as planned.  The straightforward mantra I murmured to myself throughout my career, and my driving force when the project seemed insurmountable, was a simple, “It HAS to get done.”

I started writing my book on March 19, 2021, during the early first months of the pandemic.  I understood the process would take time – to write, to organize, to rewrite, to create recipes, to test those recipes (the industry standard is 7 testings for each recipe). My aim was to chip away at the book, a little at a time, until it was done.  It’s over two years later, and I’m perhaps half-way finished.  At some point in 2022, disheartened with my slow progress, I turned to my reliable companion, the Project Plan, and organized the chapters and recipes into a comprehensive, yet still fluid, timeline.  Creating a Plan helped me become methodical with the process; I’ve completed five chapters, 64,646 words.  Five additional chapters are still waiting for a significant rewrite, and most of the recipes are in need of retesting. 

Knowing that developing and following a timeline is my Planner’s mind’s raison d’etre, I haven’t understood why this book seems to be progressing at a snail’s pace.  Today, I realized the answer is BECAUSE I LACK A TARGET DATE.  I envisioned myself plodding along, assuming I’d finish when I finish, without any hard date in mind.  That philosophy, while it may work for some writers, isn’t the solution for me.  So, I’m putting it out here, that I’ve chosen the event date, the date I will type the words “The End” on my book.  I now have a target – and accountability, although the added pressure seems to have given me a momentary bout of writer’s block.

Target:  Friday, November 3, 2023. It HAS to get done.

Today’s Recipe:

The sophisticated combination of citrusy-floral lemon verbena and Earl Grey tea with just a pinch of warming, earthy nutmeg provides unique waves of flavor in these Earl Gray Lemon Verbena Thins Cookies. These cookies would be a brilliant addition to any proper English tea table, rubbing elbows with teeny finger sandwiches, sponge cakes, and freshly baked scones with clotted cream and jam.

Lemon Verbena Earl Grey Thins Cookies

  • Servings: About 4 Dozen
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These crisp cookies are a unique and sophisticated combination of citrusy-floral lemon verbena and Earl Grey tea with just a bit of warming, earthy nutmeg, reminding me of tea time in England. Lard gives these cookies a crisp, flaky texture.


Ingredients

  • 1 ¼ cups sugar
  • 2 Tablespoons fresh lemon verbena leaves, roughly chopped
  • 3 cups all-purpose flour
  • 1½ teaspoons baking powder
  • ½ teaspoon table salt (not Kosher)
  • ¼ teaspoon nutmeg
  • 2 Earl Grey tea bags, opened and tea leaves removed
  • 1 cup lard (you can substitute vegetable shortening in a pinch)
  • ¼ cup unsalted butter, softened
  • 1 large egg
  • 1 Tablespoon limoncello or brandy

Directions

  1. In a food processor, process sugar and fresh lemon verbena leaves until leaves are finely ground and the size of the sugar crystals.
  2. In a medium bowl, sift together flour, baking powder, and salt. Whisk in the nutmeg and tea.
  3. In a separate bowl, beat together ¾ cup sugar, lard, and butter until light and fluffy, about 3 minutes. Add the egg and limoncello and beat until combined. Gradually beat in the flour mixture, in three additions, just until combined. Form into two bricks, wrap in cling wrap and refrigerate dough for at least 30 minutes.
  4. Preheat oven to 350° F. Line 2 baking sheets with parchment paper. In between 2 sheets of parchment or waxed paper, roll out ½ of the dough to ¼ inch thickness. Cut out cookies (I used a 2” square cutter). Place cookies on baking sheet and chill for 10 minutes. Bake cilled cookies until just barely golden and set, about 10 to 12 minutes. Let cookies cool for 1 minute, and then carefully toss them into the remaining lemon verbena sugar. Place on cooling rack until completely cooled. These cookies make a great accompaniment to a steaming cup of tea or coffee. It’s impossible for me to eat just one.


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7 thoughts on “Lemon Verbena Earl Grey Thins

  1. Hi Julie I’m just about to trim my lemon verbena bush and couldn’t bare the thought of wasting any of its beautiful oh so fragrant leaves…so thanks heaps for this receipe. Roz

    • Hi Roz – I know the feeling! I’m always trying to come up with new ways to use the leaves because I cannot stand wasting them when the bush is due for a trim. Thanks for reaching out!

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