A Taste for Death could very well be called

[muskanislam25]

I really wasn’t planning on having a cold after Christmas. The stray Christmas cookie (with Molly in the house, that’s a given), trips to the mall for returns and those Irresistible Sales, and New Year’s Resolution-driven long walks with Watson and Peanut were on the mental checklist. A feverish, sneezing, box of tissues-runny nose Miserable Cold was not.

Instead, I’ve spent the last three days on the couch immersed in the London email data English countryside of P.D. James. The legendary mystery writer is always a treat, and now, at 92, has penned Death Comes to Pemberley, a wonderful sequel to Jane Austen’s beloved Pride and Prejudice, in which that scurrilous Wickham is involved in a murder on the eve of the annual autumn ball. I also read James’ A Taste for Death, a classic who dun-it that almost stumps ace detective Adam Dalgliesh.

Great Britain, of course, brings my thoughts to Shortbread. A Taste for Tea. At every turn, the persistent Dalgliesh interviews the characters immersed in the web of the crime. And, as often as it rains in London, he is offered a cup of tea. “’Ah, here comes tea.’ It was brought in by an elderly maid and set down…with almost ritual care. The tea was substantial. Thin crustless bread and butter, a plate of cucumber sandwiches, homemade scones with cream and jam, a fruitcake.”

This is by far the most elaborate tea in the book, but still it makes my eye look a little more fondly on the leftover Christmas butter (hard to believe, I know) languishing in the refrigerator door. Tea+4 p.m.+shortbread—perfect.

We’ve made four recipes of the Lemon and four of the Chocolate Shortbread this year for Christmas cookie gifts. My favorite is the lemon—but try them and see which version of the buttery delicacy you prefer. Oh, and always serve it with a fresh cup of Earl Grey.

Shortbread is very easy. Beat the butter and confectioners’ sugar until light and fluffy, adding lemon zest if desired.

Reduce the mixer speed to low and mix in the flour, salt, and cocoa (if you’re making the chocolate recipe).

Remove the dough from the mixer and put the mound of dough on a floured counter. Knead gently for 2-3 minutes, until the dough becomes smooth. The heat from your hand melts some of the butter, helping the flour to absorb it. It also makes for a crumble-free dough.