Thursday, January 15, 2009

New book = New tea cookie


A 1995 tea book I'd never even heard of, "Just Your Cup of Tea" by Kathie Janger, was a thrift store find and much-appreciated Christmas gift from my friend Kathy, and I've been eager to make something from the book. Last night, I tried the Raspberry Tea Cookie recipe, only I turned mine into Apricot Darjeeling Tea Cookies. These were quite easy and made a bunch. (It was late in the evening so I stopped at 16 and refrigerated the rest of the dough. I'm estimating this recipe makes well over two dozen cookies.)

Apricot Darjeeling Tea Cookies

1/2 cup margarine, softened
6 tablespoons sugar
2 eggs, separated
1 teaspoon vanilla
1/2 teaspoon salt
1-1/4 cups all-purpose flour
1/2 cup flaked coconut
1/4 cup Marmalady's Apricot Darjeeling Jam

Cream margarine with sugar. Add egg yolks, vanilla and salt and mix well. Gradually add the flour to the butter mixture and combine. Beat egg whites til frothy. Roll dough into small balls (mine were a bit under an inch), roll in egg whites, then roll in coconut. Place on cookie sheet lined with parchment paper and use your thumb to make an indentation in each ccookie. Bake at 350 degrees for 15 minutes. When cookies are cool, add small amount of jam.

5 comments:

parTea lady said...

I'll have to look for this tea book. Your Apricot Darjeeling Cookies look yummy. I make a similar recipe that my Mom always called thimble cookies. Instead of coconut, they are rolled in chopped walnuts and I use raspberry jam for the centers.

Linda J. said...

What a great idea to use Marilyn's jam for a special tea cookie. my mother made these cookies (or a similar cookie) and called them thumbprint cookes. She used strawberry jam. I will keep this recipe and Marilyn's jam in mind for my next afternoon tea! Thanks for the great idea!

Steph said...

So many lovely tea books - I want them all!

Denise ~ Charleston, South Carolina. said...

Linda, my mom used to make thumbprint cookies, too, only they were rolled in chopped nuts instead of coconut. She used red currant jelly in them but I agree with using Marilyn's tea jams would really be special.

Marilyn said...

The cookies look so pretty with Marmalady's Apricot Darjeeling Jam. Thanks for sharing Marmalady's.