Mothersdayteacookies Recipes

LEMON TEA COOKIES

Steps:

• In large bowl, Beat butter, 1/3 C powdered sugar, and vanilla with mixer on medium speed until well blended.
• Stir in flour until dough forms.
• Cover; refrigerate 30 minutes
• Heat oven to 350°F Shape dough into 1" balls.
• Place balls 2" apart. Press thumb into center of each ball to make indentation.
• Bake 8 to 10 minutes or until golden brown.
• Remove to cooling racks and cool completely, about 30 minutes.
• In 1 qt saucepan, heat all filling ingredients over low heat about 25 minutes, stirring constantly, until smooth and thickened.
• Cool about 15 minutes.
• Fill each thumbprint with rounded 1/4 tsp filling. Sprinkle 1 T powdered sugar over cookies.

RUSSIAN TEA COOKIES

Steps:

• Preheat oven to 400 degrees. In a large bowl, cream butter and 1/2 cup powdered sugar until smooth. Add almond and vanilla extracts. Slowly add flour and salt to butter mixture, and mix until incorporated. Mix in pecans and walnuts.
• Use a cookie scooper to scoop the dough and then roll into balls (or use your hands to form 1" balls). Bake for 10-12 minutes. (These cookies barely brown, so if they don't look done, it's okay!).
• Roll in powdered sugar while still warm, and roll again when cool.

SOUTHERN TEA COOKIES

Steps:

• Preheat oven to 350°F.
• In a large bowl sift flour, baking soda and baking powder together.
• Add remaining ingredients and blend well.
• Dough should be soft.
• Roll dough out onto a floured surface until approximately 1/4-inch thick.
• Cut dough into desired shapes and place on lightly greased baking sheets.
• Bake at 350° for 10-12 minutes.

MOTHER'S DAY TEA COOKIES

Steps:

• *Tip: make your own "instant" rose water jam by stirring a small amount (about 1-2 teaspoons, to taste) rose water into your favorite homemade or store bought jam.
• Preheat oven to 365 degrees.
• In a large mixing bowl, food processor or KitchenAid stand up mixer, combine the butter, sugar, salt, extract, lemon zest and eggs.
• Stir in the flour until incorporated.
• Gather cookie dough into a ball, wrap in plastic and chill for 1 hour.
• Remove from refrigerator and roll out dough on a floured surface to 1/4" thickness.
• Cut into 2" rounds and place on a parchment-lined baking sheet. (I used the cap to one of the plastic spice bottles in the pantry. It measures 2 1/8").
• Spoon 1/4 teaspoon (no more than that) fruit jam in center of each dough round, pinch sides of cookie to close (see photo above). Note: the jam should show on both sides of the impression.
• Bake 8-10 minutes until *very lightly* browned. Rotate the baking sheet at the halfway mark. I noticed a few of the cookies started to come apart in the center where they were pinched. I carefully pinched them again. I'm confident in time my dough pinching skills will improve.
• Remove to a wire rack to cool completely. Store in a covered container.