Pastel Tea Cookies Recipe
Pastel Tea Cookies Recipe photo by Taste of Home

Pastel Tea Cookies Recipe

Publisher Photo
These glazed sugar cookies are perfect for nibbling between sips at a tea party, graduation or shower. —Lori Henry, Elkhart, Indiana
TOTAL TIME: Prep: 1 hour + chilling Bake: 10 min./batch + standing
MAKES:48 servings
TOTAL TIME: Prep: 1 hour + chilling Bake: 10 min./batch + standing
MAKES: 48 servings

Ingredients

  • 1 cup butter, softened
  • 2/3 cup sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 2-1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1-1/4 cups confectioners' sugar
  • 2 teaspoons meringue powder
  • 5 teaspoons water
  • Pastel food coloring

Nutritional Facts

1 cookie equals 82 calories, 4 g fat (2 g saturated fat), 14 mg cholesterol, 54 mg sodium, 11 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchanges: 1 starch, 1/2 fat.

Directions

  1. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine flour and salt; gradually add to creamed mixture. Cover and refrigerate 1-2 hours until dough is easy to handle.
  2. Preheat oven to 350°. On a lightly floured surface, roll out dough to 1/8-in. thickness. Cut with floured 2-1/2-in. butterfly or flower cookie cutters. Place 1 in. apart on ungreased baking sheets.
  3. Bake 8-10 minutes or until edges are lightly browned. Remove to wire racks to cool.
  4. For glaze, in a small bowl, combine confectioners' sugar and meringue powder; stir in water until smooth. Divide among small bowls; tint pastel colors. Spread over cookies; let stand until set. Yield: 4 dozen.
Editor's Note: Meringue powder is available from Wilton Industries. Call 800-794-5866 or visit wilton.com.
Originally published as Pastel Tea Cookies in Country Woman June/July 2008, p13

Nutritional Facts

1 cookie equals 82 calories, 4 g fat (2 g saturated fat), 14 mg cholesterol, 54 mg sodium, 11 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchanges: 1 starch, 1/2 fat.

Reviews for Pastel Tea Cookies

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MY REVIEW
Reviewed Jun. 5, 2013

I have made these cookies several times and they are always a hit, the only thing I change is substituting some of the water in the icing with flavoring, such as almond, cherry or orange, depending on the flavor I am looking for and the color I am making the icing.

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