Tea Cookies

Tea Cookies: another blue ribbon winning recipe, this one from Camille Warren at the Ohio State Fair where she won the Gold Medal Flour cookie contest (2013). They have just three ingredients: butter, sugar and flour. So simple! I followed Camille’s lead and made some with jam and some with chocolate.

This classic cookie might be the easiest ever to make. Their texture was buttery and light with a subtle crispiness. You can make them in any shape. I used some of the cut-outs for bite size extra treats.

If you try them…and I encourage you do, keep a close eye on the oven time. Also, be gentle with the “filling” as the cookies are delicate…a big part of their appeal.

Enjoy,

Cyndi

1/4 cup sugar

2 cups Gold Medal All-Purpose Flour

Mix butter and sugar in large bowl. Stir in Gold Medal all-purpose flour. Note: If dough is too crumbly to form into a ball, add 1 to 2 tablespoons more butter. Roll dough thin (about 3/16-inch) on a floured surface. Cut into desired shapes. (You can cut small decorative shapes into the center of half of the cookies to make “sandwiches” that reveal filling.) Place 1/2-inch apart on a greased cookie sheet. Bake in a preheated 350 degree F oven for 8 to 10 minutes or until set and very lightly browned. Cool on a wire rack.

Filling/Topping:

1/2 cup seedless blackberry jam

1 cup chocolate chips, melted

Powdered sugar (optional)

To Fill: Using a small spoon, gently spoon a small amount of jam or melted chocolate onto cookie. Top with other cookie half. Allow to cool completely before storing. Sprinkle tops with powdered sugar, if desired.