San Francisco Tea Cookies Recipe

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San Francisco Tea Cookies

From Dorothy McNett's recipes at A traditional lavender flavored cookie for serving with tea but is also nice with dessert wines, coffee, etc!

1 cup unsalted butter, softened
1 1/3 cups powdered sugar
1 egg
1 teaspoon pure vanilla extract, or vanilla bean paste
1 teaspoon fresh or dried lavender, finely snipped
2 1/2 cups all purpose unbleached flour
1 teaspoon baking soda
1 teaspoon cream of tartar
1/4 teaspoon fine sea salt

for the icing:
1/2 cup powdered sugar
1 tablespoon milk or half and half
1/2 teaspoon lemon extract or pure vanilla extract
sprinkles of lavender for garnish

Preheat oven to 375 degrees. In batter bowl blend the soft butter with the sugar, egg, vanilla and lavender. In another bowl whisk together the flour, baking soda, cream of tartar and salt and then blend into the butter mixture to combine well. On a lightly floured work surface, roll out the dough about 1/4 inch thick. Cut as desired with cookie cutters, but is traditionally cut into round circles. Be cookie creative! Place on silicon lined or parchment lined baking sheets. Bake 8 - 10 minutes or until lightly browned. Remove pan to cooling rack and allow to cool completely. In meantime, in a bowl or food processor blend the remaining powdered sugar, milk, and lemon extract to make a glaze. Dip or spread over cookies and sprinkle with some lavender. Set aside to allow the glaze to set up a bit.

Recipe created 2016-08-21.

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