tea and cookies

It is officially spring and I couldn’t be happier. I love the transition from the long, cold, snowy days to budding green vegetation and the song of birds. Mother nature is easing us into spring slowly but every day we see a few new signs of life and move closer to soft and temperate fresh air.

I’ve packed away the Easter decorations and put them into storage for next year. All that remains are a few delicious cookies I baked for our holiday guests. I mixed into the cookie dough a bit of local maple syrup and it’s a perfect seasonal touch for a light and scrumptious cookie.

cookies and flower
stacked cookies and tea
cookies and flower


I’m looking forward to completing all sorts of new projects this spring. Each project has it’s own intense learning curve, so it’s taking me a while to get from point A to point B, but I’ll get there.

As Ralph Waldo Emerson said, “In order for one to learn the important lessons of life, one must first overcome a fear each day.” Over time, I’ve found that things go much easier when I trust in myself and the learning process. In fact, I often find the learning process more valuable than the outcome I was trying to achieve in the first place. But that’s just me. How do you deal with challenging projects?


cookies and tea overhead


Anyway, I’ll hopefully be able to share some of the projects with you soon. In the meantime, try these cookies. I seem to be a bit obsessed with shortbread cookies lately but they just go so well with a hot cup of tea, I can’t resist.

Toasted Pecan Maple Syrup Shortbread

2 1/4 c (300 g) flour, sifted
17 1/2 tbs (250 g) unsalted butter, cubed and softened
1 egg yolk
1 tsp (4 g) vanilla
2 tsp (8 g) New England maple syrup
1 tsp (4 g) cinnamon
1 pinch of salt
1 tsp (4 g) sugar
1 1/2 c less 2 tbs (160 g) powdered sugar, plus extra for dusting
2 c (180 g) toasted pecans, chopped

Preheat over to 350 F (180 C)

In the bowl of a stand mixer fitted with a hook attachment add flour and butter cubes (if you use a paddle attachment, use the lowest speed and do not over mix). Mix on low speed until pea sized particles form. Add egg yolk, vanilla, maple syrup, cinnamon, salt, sugar and powdered sugar and stir just until mixed. Add pecans and mix until blended.

Chill dough for 20 minutes. Roll out dough to about 1/2 inch thick on a silicone baking sheet lightly dusted with flour. Cut shapes with your favorite cookie cutter. Place cut cookies on baking sheet lined with a silicone baking mat and bake for about 18-20 minutes or until the bottom of the cookies are golden.

Cool cookies on a wire rack. Dust with sifted powdered sugar. Sprinkle with colored sugar, if desired.

Bon Appetit!

Fresh New England

Get inspired to love & support local food. We have some great ideas sprouting up so browse our site for more delicious finds.

  1. Beautiful! I love shortbread and can’t wait to try the recipe. I find new projects extremely intimidating. I’m not sure I have a formula. I just try to push through it as best I can.

  2. There’s nothing better than shortbread with tea. Your pictures carry me away to the spring I wish we had. It’s so cold here but everything feels better reading your blog!!

  3. I tend to break up new projects or obstacles into point form so that I can go through things stepwise. Things always seem less intimidating then, because the goal becomes about eliminating items off a list instead of one giant daunting project!
    P.S. These cookies are gorgeous. I love the sprinkling of powdered sugar on top! Such a simple finishing touch that makes all the difference in the look 😉

  4. El, daylight saving ended last night and so we are heading into the grip of the cold months. I do quite like Autumn/Fall here, as we have crisp mornings and gloriously sunny days. Happy projecting to you. And thank you for a lovely recipe. The biscuits look so neat and delicious.

  5. Oh wow. These are so pretty. Am I able to substitute another kind of nut in making these? Believe it or not my husband doesn’t like pecans.

  6. Sara, Thanks for your question. I definitely think you could substitute hazelnuts, pistachios or almonds. walnuts may be a bit bitter. Let me know what you decide and how it turns out!

  7. Your pictures are helping me forget how cold it is out right now. Hopefully all this wind is blowing spring in!

    Gorgeous shots! Love the maple syrup addition!

  8. I think I will pin up a copy of that quote about conquering fears to remind myself of a great way to think of the world. Onward and upward. Good luck with your spirit-expanding projects… these cookies will fortify for sure.

  9. I was thinking a lot regarding this topic, so thanks for bringing it up here. You certainly have a good writing style i like, so will be subscribing to your blog.

Leave a Reply

Your email address will not be published.