Pastel Tea Cookies Recipe

4.5 1 2
Pastel Tea Cookies Recipe
Pastel Tea Cookies Recipe photo by Taste of Home
Publisher Photo

Pastel Tea Cookies Recipe

Read Reviews
4.5 1 2
Publisher Photo
These glazed sugar cookies are perfect for nibbling between sips at a tea party, graduation or shower. —Lori Henry, Elkhart, Indiana
MAKES:
48 servings
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

Ingredients

  • 1 cup butter, softened
  • 2/3 cup sugar
  • 1 large 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

Directions

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 or until dough is easy to handle.
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.
Bake 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 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 each: 82 calories, 4g fat (2g saturated fat), 14mg cholesterol, 54mg sodium, 11g carbohydrate (6g sugars, 0 fiber), 1g protein. Diabetic Exchanges: 1 starch, 1/2 fat.

  • 1 cup butter, softened
  • 2/3 cup sugar
  • 1 large 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
  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 or 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

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MY REVIEW
rckrbaby85 User ID: 7264732 106451
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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