High Tea Cookies (One dough)

Versión en español

These High Tea Cookies or Cookie-Press Cookies have been my favorites since I was little, when we went out for ice cream with my mom and grandmother. Tea salons or rooms serve tea, light snacks, pastries, and sometimes full meals. These spaces often provide a serene, elegant environment for relaxation, conversation, or social gatherings.

Tea salons became popular in Europe during the 17th and 18th centuries as tea gained prominence. In England, tea rooms became a staple during the Victorian era, offering a sophisticated and fashionable place to enjoy afternoon tea. In Chile, tea salons became popular around the 1930s. You can still visit tea salons in Santiago, Chile. I recommend Café Villa Real, Pastelería Condi, Tavelli, Coppelia, and many more.

Key Features

• Tea Selection: Various teas are typically offered, including black, green, white, oolong, herbal infusions, and sometimes rare or artisanal blends.
• Menu: Besides tea, menus often include scones, finger sandwiches, cakes, cookies, and desserts. Some salons provide more options, such as salads or quiches. In Chile, offering ice cream-based creations like the traditional Café Helado is traditional.
  
• Ambiance: Tea salons are usually designed to be cozy, inviting, and sometimes luxurious. They feature fine china, comfortable seating, and soft music to create a tranquil atmosphere.

The high tea cookies were exquisite, or even better, as I remembered them. I made the high tea cookies with this

You may also be interested in the recipe: Honey cookies.

High Tea Cookies (One dough)

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• Author: Pilar Hernandez
• Prep Time: 1 hour and 30 minutes
• Cook Time: 30 minutes
• Total Time: 2 hours
• Yield: 60 cookies
• Category: Cookies
• Method: Oven
• Cuisine: Chilean

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Description

One dough, many presentations, and flavors.

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Ingredients

Units USM

• 2 ¼ cups (280 grams) of all-purpose flour
• ½ teaspoon baking powder
• ½ teaspoon of salt
• 1 cup (225 grams) of butter at room temperature
• ½ (112 grams) cup of granulated sugar
• 1 egg
• 1 teaspoon vanilla extract

To decorate,

• Peach marmalade
• Strawberry jam
• Powder sugar
• Melted chocolate
• grated coconut
• chopped maraschino

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Instructions

1. Preheat the oven to 350F or 180C.
2. Place the cookie sheets or baking sheets in the freezer.
3. Mix the flour, baking powder, and salt in a medium bowl.
4. Mix the butter and sugar in a bowl with the mixer on medium speed until they are creamy and pale, about 3 minutes.
   
5. Add the egg and vanilla, and beat until incorporated, one more minute.
6. With the mixer on low speed, add the flour mixture little by little, beat until everything is mixed, and stop as soon as you achieve it.
   
7. Divide the dough into four portions, form tubes, and put them inside the press’s body. Hold the gun touching the cold cookie sheet (DO NOT grease the sheets) and shoot the cookies. Leave 1 cm between them. They don’t grow.
   
8. Bake for 12 minutes or until golden edges is barely visible. Remove from the oven and let cool for 2 minutes, then transfer the cookies to a rack and let cool completely.
9. Decorate to taste. Store in airtight cans for up to 1 week or freeze for one month.
   

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