Hello Friends, It's time for my second favorite part of the Christmas Season, Baking, and of course Eating, delicious Cookies and Sweets. Here's an interesting Recipe for Tea Cookies One tasty recipe yields four very different kinds of Christmas cookies...
Tea Cookie Dough
- 1 stick(s) softened unsalted butter
- 1/2 cup(s) confectioners' sugar
- 1 1/2 teaspoon(s) vanilla extract
- 1/8 teaspoon(s) salt
- 1 1/4 cup(s) all-purpose flour
In a large bowl, using a mixer set on high, beat butter until fluffy. Add confectioners' sugar, vanilla extract, and salt. Reduce mixer speed to low and gradually add in all-purpose flour. Now you're ready to make Roly Polys, Jam Thumbprints, Red and Whites, and Raspberry Bars...
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Roly Polys
- 1 recipe Tea Cookie Dough
- 2/3 cup(s) finely chopped hazelnuts
- 1/2 cup(s) confectioners' sugar
Directions - Preheat oven to 325 degrees F. Make Tea Cookie Dough, but stir in 2/3 cup finely chopped hazelnuts once flour has been incorporated.
- Roll dough, by the tablespoon, into balls and place 1 inch apart on baking sheets. Bake until cookies are firm and just beginning to brown, about 20 minutes. Let cool for 2 minutes.
- Place 1/2 cup confectioners' sugar in a shallow bowl, then gently toss warm cookies to coat. Transfer cookies to wire rack to cool completely. Toss cookies in confectioners' sugar one more time to coat thoroughly.
Yields: 24 cookies Total Time: 45 min Prep Time: 25 min Oven Temp: 325
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Jam Thumbprints
Ingredients
- 1 recipe Tea Cookie Dough
- 1/4 cup(s) granulated sugar, plus extra for sprinkling
- Strawberry jelly
- Preheat oven to 325 degrees F. Make Tea Cookie Dough. Roll dough, 1 1/2 tablespoons at a time, into balls. Pour granulated sugar into a shallow bowl and toss balls to coat; place balls 1 1/2 inches apart on a baking sheet. Press your thumb into center of each cookie to create a small well. Bake cookies until firm, 15 to 18 minutes.
- Remove from oven and further define well by pressing with your thumb. Transfer to a wire rack to cool. Fill well of each cookie with 1/2 teaspoon strawberry jelly, then sprinkle jelly with sugar. Let cookies rest until jelly sets.
Yields: 16 cookies Total Time: 1 hr 40 min Prep Time: 20 min Oven Temp: 325
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Red-and-Whites
Ingredients
- 1 recipe Tea Cookie Dough, but substitute 1/2 cup granulated sugar for confectioners' sugar
- 2 large egg yolks
- 1 cup(s) confectioners' sugar
- 3 tablespoon(s) (up to 4) cream
- Red sugar
- Preheat oven to 350 degrees F. Make Tea Cookie Dough, but substitute 1/2 cup granulated sugar for confectioners' sugar.
- Once sugar and butter are blended, beat in egg yolks. Divide dough into 10 equal portions and roll into balls. Place 3 inches apart on parchment-lined baking sheets and bake until edges are crisp, about 12 minutes. Cool completely on baking sheets.
- Meanwhile, make icing by mixing confectioners' sugar with cream. Spread on cooled cookies to cover tops. Sprinkle half of each cookie with red sugar
Yields: 10 cookies Total Time: 40 min Prep Time: 25 min Oven Temp: 350
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Raspberry Bars
Ingredients
- 1 recipe Tea Cookie Dough, but add an additional 3/4 cup confectioners' sugar to butter mixture
- 1 large egg
- 3/4 cup(s) raspberry preserves
- 1/4 cup(s) unsweetened coconut
- 2 ounce(s) melted white chocolate
- Preheat oven to 350 degree F. Make Tea Cookie Dough, but add an additional 3/4 cup confectioners' sugar to butter mixture. Once sugar and butter are blended, beat egg. Spread 3/4 of batter (reserve the rest) in an 8-inch-square baking pan, then top with raspberry preserves. Stir unsweetened coconut into reserved batter, then drop batter in small dollops atop preserves. Bake until a toothpick inserted into center tests clean, 45 to 50 minutes.
- Cool in pan, then drizzle with melted white chocolate. Once chocolate sets, cut into bars.
Yields: 9 bars Total Time: 1 hr 15 min Prep Time: 25 min Oven Temp: 350 
To a joyful present
and a well remembered past Best wishes for Happy Holidays
and a magnificent New Year. Phil
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