tea cookies

At Italian weddings, there is often a sweets table in addition to the cake, laden with cookies and other treats for the guests. It’s a tradition that works just as well for a holiday party, and front and center on your table should be Giada’s Italian wedding cookies- they melt-in-your-mouth! A generous dusting of powdered sugar adds a snowy cap – perfect for the winter season!

Italian Wedding Cookies

unsalted butter,

sugar

almond extract

salt

egg (at room temperature)

flour

almond flour

Preheat the oven to 350 degrees.

In a standing mixer fitted with a paddle attachment, combine the butter and powdered sugar. Beat on medium speed until pale, light and fluffy. Add the almond extract, salt and egg. Beat again for 1 minute. Add the flour and almond flour and mix on low until just combined.

Scoop 1 tablespoon sized mounds and roll them in your hands. Place onto a rimmed baking sheet, press down slightly and bake for 15 to 20 minutes or until just set but not brown. Cool slightly on the tray, about 10 minutes. Dust with powdered sugar before removing to a rack to cool completely.

Purcell&#8217;s Afternoon Teas

unsalted salted butter,

flour (or 1 ¼ cups unbleached flour)

Pecan halves cherry

Preheat oven to 350 degrees. In a mixing bowl, cream butter and sugar with an electric mixer on low speed until lightened in color. Add egg yolks and beat until smooth. With the mixer on low speed, add flour and salt and mix until smooth. The dough will be stiff.Form dough into 1-inch rounds. Place on lightly greased baking pans and press a pecan or cherry half into each round. Bake until cookies are golden, about 9 to 11 minutes. Remove to a rack to cool.

Shortbread Tea Cookies with Lemon Curd, topped with fresh blueberries, are tiny bites of perfection. Petit and perfectly sized for afternoon tea, they are melt-in-your-mouth delicious.

Shortbread Tea Cookies with Lemon Curd

all-purpose flour

confectioners' sugar

butter, room temperature

vanilla

lemon curd (homemade

blueberries

Make the Shortbread: In a large bowl or...

Make the Shortbread: In a large bowl or stand mixer, whisk the flour, confectioners' sugar, and salt. Add the butter and vanilla and mix until combined and the dough comes together.

Shaping Round Shortbread: Divide the dough in half...

Shaping Round Shortbread: Divide the dough in half and form it into 2 logs, 7 to 8-inches long. Place the dough in the center of a large piece of parchment or wax paper. Fold the parchment in half over the dough. Then, hold the bottom half of the paper and with your other hand, press a bench scraper or ruler into the crease between the dough and parchment. Move scraper back and forth along the length of dough log to even it out. Roll the dough into the parchment, firmly twist the ends, and tie to keep secure. Refrigerate the dough inside a paper towel roll or a bed of raw rice to keep its shape. Chill until firm; 1 to 2 hours.

Bake: Preheat the oven to 350 and line...

Bake: Preheat the oven to 350 and line a baking sheet with parchment paper. Slice the chilled shortbread cookies into 1/4-inch rounds and place them on the baking sheet, about 2 inches apart. Bake for 12 to 13 minutes; transfer to a rack to cool completely.

Garnish: Spoon lemon curd onto each shortbread cookie...

Garnish: Spoon lemon curd onto each shortbread cookie and top with a fresh blueberry. Dust the tops with confectioners' sugar just before serving.

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These Sourdough Shortbread Thumbprint Cookies (also known as Tea Cookies) are buttery, tender shortbread cookies with a sweet dollop of vanilla icing. A nostalgic treat made with sourdough discard—perfect for parties, holidays, or gifting, and easy to freeze or make ahead.

Sourdough Shortbread Tea Cookies

60 g confectioners’ sugar

tsp pure vanilla extract

210 g all-purpose flour

butter (softened)

Tbsp milk

Food coloring

In a large bowl, beat butter and confectioners’ sugar until light and fluffy, about 2–3 minutes.

Cream Butter and Sugar

Mix in vanilla extract and sourdough discard until smooth and creamy.

Add Flavor and Discard

In a separate bowl, whisk together flour and salt. Gradually mix into the wet ingredients until a soft dough forms. If dough feels too sticky, add up to 2 extra tablespoons of flour.

Add Dry Ingredients

Wrap dough in parchment paper or cover in a bowl. Refrigerate for at least 2 hours (and up to 3 days). This step is essential for easy shaping and perfect texture.

Chill

Roll chilled dough into 1-inch balls and place on parchment-lined baking sheets. Use your thumb or the back of a spoon handle to create a shallow indentation in each cookie.

Shape

Bake at 350°F (175°C) for 10–12 minutes, until edges are just set and bottoms are barely golden. The tops should remain pale and soft.

Bake

Allow cookies to cool completely before filling the centers with icing.

Cool & Fill

Mix together the icing ingredients with an electric mixer until a smooth icing forms. Use food dye to color as desired.

For the Icing:

Top 4 tea cookies recipes from across the web

The most viewed tea cookies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Italian Wedding Cookies

Purcell’s Afternoon Teas

Shortbread Tea Cookies with Lemon C...

Sourdough Shortbread Tea Cookies

Top 4 tea cookies recipes from across the web

The most viewed tea cookies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Italian Wedding Cookies

Purcell&#8217;s Afternoon Teas

Shortbread Tea Cookies with Lemon C...

Sourdough Shortbread Tea Cookies

The most viewed tea cookies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Purcell’s Afternoon Teas