Mother’s Day Tea Cookies
These Mother’s Day Tea Cookies are the ultimate delicate treat. With a buttery base, a hint of bright lemon, and a sweet jam center, they are as beautiful as they are delicious.
Ingredients
1/2 cup unsalted butter, softened to room temperature
1/3 cup unbleached granulated sugar
1/4 teaspoon salt
1 tablespoon vanilla extract
1 teaspoon lemon zest, finely grated
2 large eggs
2 cups unbleached flour
6 ounces fruit jam (strawberry or rose water)
Instructions
1. Preheat oven to 365 degrees F.
2. In a large mixing bowl or stand mixer, combine softened butter, sugar, salt, vanilla, lemon zest, and eggs until smooth.
3. Stir in the flour until just incorporated. Do not overmix.
4. Gather dough into a ball, wrap in plastic, and chill for at least 1 hour.
5. On a floured surface, roll dough to 1/4″ thickness.
6. Cut into 2″ rounds and place on a parchment-lined sheet.
7. Spoon 1/4 teaspoon jam into the center of each round.
8. Pinch the sides of the cookie to close, ensuring jam shows on both sides.
9. Bake for 8-10 minutes until very lightly browned, rotating halfway.
10. Cool completely on a wire rack.
Notes
Tip: Make “instant” rose water jam by stirring 1-2 tsp rose water into strawberry or raspberry jam.
Don’t skip the chilling step! It prevents the cookies from spreading too much.
If the pinch comes undone during baking, gently re-pinch while warm.
Find it online: https://sweetcraftrecipes.com/mothers-day-tea-cookies/