In this episode of my Summer Season I make real butter cookies for a picnic under Manhattan Bridge with my favorite guy, Vini . I made these cookies because Vini is obsessed with crunchy snacks and I'm obsessed with eating outdoors.
Butter cookies are very simple and easy to make and very similar to a shortbread too. They are high in fat content so their texture is almost a little humid even though they're crunchy. This recipe is not very sweet so I think it tastes best with some jam on top or with some granulated sugar sprinkled before they are baked. This is the perfect snack to bring to an afternoon tea with you
Even though Vini hates tea I made us some natural peach ice tea because there is no point of having an afternoon tea without tea, right? This one is very refreshing and a good option for that super sweet peaches laying at your house this summer. Even if they are going bad you can still use them and they'll be even sweeter.
We met under Manhattan Bridge overpass which is also know as The Archway. There, you can find picnic tables and even food vendors but only 3 times a week and only during summer. It gets pretty packed on the weekdays during lunchtime but it goes back to normal on the afternoon, that's why it was perfect at around 5pm (just that guy with blue shirt on the left messing up with my romantic photo).
7 tbsp cold butter (90g)
2 cups all purpose flour
pinch os salt
1/4 cup confectioners sugar
Scant 1/2 cup cold heavy cream (barely 1/2 cup - 100g)for ice tea:
1 Liter water
2 bags of tea such as Darjeeling or Earl grey
1/2 lemon sliced
1/4 cup honey
mint leaves to serve
Preheat over at 350F
With your fingertips rub the butter into the flour with salt. When crumbly like breadcrumbs add the cold heavy cream and sugar in the middle of the mixture. Slowly incorporate everything and stop mixing it once you are able to form a ball with it. Flatten it up, cover with plastic wrap or parchment paper and refrigerate for 1 hr .
After the dough has been chilled roll it up between 2 pieces of parchment paper to about 1/8 in thick . Cut the cookies in the shape of your preference, place them in a baking tray and prick them with a fork. Freeze for 2 minutes only and bake at 350F until the edges are browned, approximately 25 minutes.
Store in an airtight container at room temperature for up to 2 weeks.
To make the peach ice tea bring the water to a boil. Pour it over the sliced lemons and the tea bags. Let it steep for 5 minutes . Meanwhile blend together the peaches and honey with little bit of the tea. Pour the tea in a thermo with ice (or any container) removing the tea bags and the sliced lemons. Stir in the peaches mixture and refrigerate. Serve it with mint leaves.