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Strawberry Tea Cookies

 Strawberry Tea Cookies
Using our make-ahead dough, Carolyn Klingensmith's four-ingredient cookies are easy, breezy delights. “They're so simple, but have that 'slaved over' look and taste,” she writes from Livonia, Michigan.
10 ServingsPrep: 20 min. + chilling Bake: 10 min./batch + cooling


  • 1 cup refrigerated Holiday Cookie Dough
  • 1/3 cup ground almonds
  • 1/4 cup seedless strawberry jam
  • Confectioners' sugar


  • Let cookie dough stand at room temperature for 5-10 minutes to
  • soften. In a small bowl, combine dough and almonds. Cover and
  • refrigerate for 1 hour or until easy to handle.
  • On a lightly floured surface, roll dough to 1/8-in. thickness. Cut
  • with a floured 2-1/2-in. round cookie cutter. Cut out the centers of
  • half of the cookies with a 1-in. round cookie cutter (discard
  • centers).
  • Place 2 in. apart on ungreased baking sheets. Bake at 350° for
  • 6-8 minutes or until edges are lightly browned. Cool for 2 minutes
  • before removing to wire racks to cool completely.
  • Spread each whole cookie with 1 teaspoon of jam; top with remaining
  • cookies. Sprinkle with confectioners' sugar. Yield: 10 sandwich
  • cookies.