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.
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High Tea Cookies (One dough)
- Prep Time: 1 hour and 30 minutes
- Cook Time: 30 minutes
- Total Time: 2 hours
- Yield: 60 cookies
- Category: Cookies
- Method: Oven
- Cuisine: Chilean
Description
One dough, many presentations, and flavors.
Ingredients
- 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
Instructions
- Preheat the oven to 350F or 180C.
- Place the cookie sheets or baking sheets in the freezer.
- Mix the flour, baking powder, and salt in a medium bowl.
- Mix the butter and sugar in a bowl with the mixer on medium speed until they are creamy and pale, about 3 minutes.
- Add the egg and vanilla, and beat until incorporated, one more minute.
- 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.
- 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.
- 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.
- Decorate to taste. Store in airtight cans for up to 1 week or freeze for one month.
Shirlene says
If I'm going to bake the cookies in 4 days should I just place in refrigerator or freezer?
Pilar Hernandez says
Freezer and then straight to the oven, they may take 1-2 minutes more to bake.
Irene Kollee says
I was trying to make perfect cookies for a baby shower& it wasn't going well. My daughter bought me the cookie press affiliated with your site & I followed your recipe for the cookies. I am so pleased with the results & am happy to say, everything worked so well. I baked them at 325° for 10 minutes, as my oven is hot. Great recipe & great cookie press. Thanks for your post!
Pilar Hernandez says
I'm so glad you got nice cookies. Thanks for coming back and leaving a review.
Rose Hynes says
Absoulutly wonderful recipe! Had so much fun making them! I was worried because there was no reviews but the reciepe was delicious and fun! Would totally reccomend
Pilar Hernandez says
Thanks, Rose! I'm so glad you enjoyed it.