Elegant Tea Cookies
Submitted by catmilton
Elegant tea cookies made from a slice-and-bake butter dough with cream and vanilla. Chill overnight, slice thin, and bake until crisp and golden.
YIELD
5 dozenPREP
15 minCOOK
10 minREADY
3 hrsA classic slice-and-bake cookie with a tender, crisp bite that pairs beautifully with a cup of tea or coffee.
The dough comes together quickly. Cream the butter and sugar until genuinely light and fluffy, not just combined. That extra creaming time incorporates air, which gives these thin cookies their delicate snap instead of a dense, flat texture. A tablespoon of heavy cream adds richness that regular milk can’t match in such a small amount.
Roll the dough into a tight log, wrap it in foil, and chill overnight in the fridge or at least two hours in the freezer. A well-chilled log slices cleanly into thin, uniform rounds. If the dough is too soft, the slices squash and bake unevenly. Cut them thin. These cookies bake in just 5 to 8 minutes, and thinner slices give you that satisfying crispness.
Kitchen Tips
- Rotate the log a quarter turn after every few slices to keep the bottom from flattening into a D shape.
- Watch the oven closely after the 5-minute mark. These go from golden to burnt in under a minute because they’re so thin.
- The foil-wrapped log freezes well for up to three months, so you can slice and bake fresh cookies anytime.
Variations
Ingredients
Directions
In a bowl, cream butter with sugar until very light.
Add well beaten egg, cream and vanilla.
In a separate bowl, sift flour with baking powder; add creamed mixture and blend well.
Roll dough into a log and wrap in aluminum foil.
Chill in refrigerator overnight, or in the freezer for at least 2 hours.
Preheat oven to 350℉ (180℃). Remove dough from refrigerator, slice very thin and place slices on greased cookie sheets.
Bake 5 to 8 minutes.
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