Table Settings ~ Blue and White Table and Cookies

Happy Saturday everyone.  I hope you all had a wonderful Christmas.  I spent my Christmas with a terrible cold.  I am just starting to feel a little better today.  Forcing myself out of bed, doing my hair and putting some makeup because I think it will feel help me get over this awful cold.

And so during the busiest of seasons, I took a moment to be still and enjoy a much needed break.  To enjoy a warm cup of Earl Grey with my hubby and delight in the flavors of my favorite Christmas cookie, Italian Anise.

Looking for a fresh and clean color palette, I decided to set the table with blue and white.  I guess with the warmer than usual temperatures here in the Northeast, my heart was yearning for a pretty spring day.  And it actually worked.  A white tablecloth, tulips casually arranged in a white pitcher and my china blue and white floral Devon Cottage china by Johnson Brothers did the trick. 

Such a charming scene...

What can be more relaxing - bracing blue and bright white.

Italian Anise Cookie.  (See recipe below)

There is something about afternoon tea that can nourish the spirit and renew the mind.  It is a time  to slow down and enjoy a peaceful afternoon engaged in meaningful conversation and for sharing sweet delights with friends and loved ones.

Happy, happy Saturday friends.

Janet

Here is the recipe I used to make the Anise Cookies.  I found it on Food. com.

Italian Anise Cookies With Icing and Sprinkles

By Cookin'Diva on March 01, 2007

Photo by Cookin'Diva

52 Reviews

• 
• Prep Time: 40 mins
• Total Time: 1 hr 10 mins
• Servings: 40

COOKIE

• 1/2 cup butter, softened
• 1/2 cup sugar
• 3 large eggs
• 2 teaspoons anise extract ( or almond extract)
• 2 1/2 cups all-purpose flour ( may need up to 3 cups)
• 1 tablespoon baking powder
• 2 -3 tablespoons milk

ICING

• 2 cups confectioners' sugar
• 3 tablespoons milk
• 1/8 teaspoon anise extract
• food coloring
• decorative candy sprinkles

Directions

1. Preheat oven to 350 degrees. Line cookie sheets with parchment paper.
2. For cookies, cream the butter and sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, mixing after each addition. Add anise extract.
3. Blend flour and baking powder. Start by adding about 1/3 of these dry ingredients to the butter/sugar in your mixer, then add 1 T. milk. Add another third of the flour and another 1 T. milk. Finally, mix in enough of the remaining flour until your dough is like a brownie batter (it should be softer than a drop cookie dough).
4. Use a 1 T. cookie scooper to make simple round drop cookies - use wet fingers to pat any rough edges OR for an Easter-Egg look, roll 1 T. dough into an elongated ball.

Page 2 of 2Italian Anise Cookies With Icing and Sprinkles (cont.)

Directions

5. Bake cookies 10-12 minutes (they won't be brown but the insides will be soft and cake-like).
6. For icing: mix sugar, milk and extract to make a sugar glaze. HINT: When I make the icing, I make it thick but then I microwave it for 10 seconds so it is thin enough for dipping. Also, I like to divide the mixture in thirds, and then add ONE DROP of food coloring to each batch (pink, green, yellow).
7. Hold cookie in your hand and turn upside down so you can dip the top half in the glaze; turn over and immediately top with sprinkles so they will stick.
8. Allow icing to harden overnight; then store in air-tight containers or freeze.