Tea Cookies

Bakery Style Tea Cookies 

Cookie Dough

1 1/2 sticks unsalted softened butter (12 Tbs)

4 ounces softened cream cheese (1/2 brick)

1 tsp finely grated lemon zest

1 Tbs lemon juice

1 tsp vanilla extract 

1 cup granulated sugar 

1 large egg

2 cups all-purpose flour 

1/2 tsp salt

1/2 tsp baking powder

1/4 tsp baking soda

In a mixer, cream the butter and cream cheese until light fluffy. Scrape sides.

Add sugar, extract, zest and lemon juice. Mix well, creaming 2-3 minutes on medium high. 

Add 1 egg, mix to combine.

Add flour, baking powder, baking soda, and salt.

Mix until just combined.

Cookies can be made two ways: piping, or slicing.  Piping requires a decorator tip and a piping bag and slicing requires chilling the dough in a 1.5 inch log, for about 2 hours.

For piping cookies-Use a large open star decorator tip-I used Ateco 866.  Working in batches, add the star-tip to the piping bag, use about 1-2 cups of dough at a time.  Pipe 1 inch medallions on a parchment lined baking sheet. Space the cookies about 1 inch apart to allow room for a little spreading during baking.  (I fit about 30 cookies on a 13 x 15 baking sheet.). Bake in a preheated 350 degree oven-on the middle rack for about 9-10 minutes-until lightly golden and edges just starting to brown.  Allow cookies to cool completely before adding a dollop of frosting. 

If rolling into a log for slicing— dollop 1 cup of dough onto a piece of waxed paper. (You will make about 3-4 logs.) Spread dough out to create a slender 1.5 inch roll. Roll into a log-wrapping with waxed paper and refrigerate for 2 hours to overnight.  Once dough is well chilled-remove waxed paper. Slice 1/4 inch slices, placing them about 1 inch apart on a parchment lined baking sheet.  Bake 10-12 minutes in a preheated 350 degree oven on middle rack. Allow cookies to cool before adding a dollop of frosting. (Bake time can be 1-2 minutes longer because dough starts out chilled)

Frosting

2 sticks softened unsalted butter 

1 tsp vanilla extract 

1/4 tsp salt 

3-4 cups confectioners sugar 

Whisk together butter in a stand mixer until light and fluffy-3-4 minutes on high. Add salt and vanilla. On low, add confectioners sugar.  Add a little heavy cream to thin if necessary or add a little extra confectioners sugar to thicken. 

To color frosting, add a drop or two  of food coloring or food coloring gel and mix well. If using white frosting, divide batch in half and only add color to half.  Pipe a dollop onto each cookie. If adding sprinkles, add them as you pipe, or they won’t stick after a minute or two.

Store cookies in an airtight container for up to 3 days-or freeze well wrapped finished cookies for up to 2 weeks. Allow  frozen cookies to thaw on counter for 2 hours before using.