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Pastel Tea Cookies

 Pastel Tea Cookies
These glazed sugar cookies are perfect for nibbling between sips at a tea party, graduation or shower. —Lori Henry, Elkhart, Indiana
48 ServingsPrep: 1 hour + chilling Bake: 10 min./batch + standing


  • 1 cup butter, softened
  • 2/3 cup sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 2-1/2 cups King Arthur Unbleached All-Purpose Flour
  • 1/2 teaspoon salt
  • 1-1/4 cups confectioners' sugar
  • 2 teaspoons meringue powder
  • 5 teaspoons water
  • Pastel food coloring


  • In a large bowl, cream butter and sugar until light and fluffy. Beat
  • in egg and vanilla. Combine flour and salt; gradually add to the
  • creamed mixture. Cover and refrigerate for 1-2 hours until dough is
  • easy to handle.
  • 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.
  • Bake at 350° for 8-10 minutes or until edges are lightly browned.
  • Remove to wire racks to cool.
  • For glaze, in a small bowl, combine confectioners' sugar and meringue
  • powder; stir in water until smooth. Divide among small bowls; tint

2 of 2

Pastel Tea Cookies (continued)

Directions (continued)

  • pastel colors. Spread over cookies; let stand until set. Yield: 4
  • dozen.
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.