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Tea & Cookies – A Simple Dessert Solution with Not-So-Simple Flavors

Last Friday, two of our favorite vendors graced Gourmet Gallery with a Tea and Cookie Pairing. We had a full house, and we tasted some wonderful treats. Since then, I have tasked our Gourmet Gallery crew to come up with some fun, simple recipes that are nice enough to serve to guests.

Below are two recipes. One from our friend Paul Wackym at Wackym’s Kitchen, and the other from our own kitchen. We have paired both of these with some of our Sterling Teas for a refreshing small dessert.

Cornmeal Rosemary Shortbread with Bleu Cheese

12 Wackym’s Kitchen Cornmeal Rosemary Shortbread Cookies (available at Gourmet Gallery)

½ cup bleu cheese at room temperature

1 teaspoon softened butter

½ teaspoon fresh rosemary, chopped

Mix bleu cheese and butter until well-combined. Pipe or spread cheese mixture onto shortbread cookies and arrange on a platter. Sprinkle fresh rosemary lightly over cookies. Serve with Sterling Earl Grey Lavender Tea or a hearty Cabernet Sauvignon.

Lemon Butter Cookie with Raspberry Mousse

12 Wackym’s Kitchen Lemon Cookies (available at Gourmet Gallery)

½ cup whipping cream

2 Tablespoons Curdelicious Raspberry Curd (available at Gourmet Gallery)

Fresh lemon peel for garnish

Whip cream until firm peaks form. Fold in curd. Pipe or spoon on top of lemon cookie. Garnish with fresh lemon zest or peel. Serve with Sterling Lemon Velvet Tea (hot or iced) or with ice-cold champagne.

Paul Wackym also makes a delicious Margarita Cookie. He says it’s even better dipped in tequila. Try this one at your own risk.

Happy Cooking!


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