These delicate sugar cookies are dipped in lemon glaze and sprinkled with candied violet petal pieces.
- Tea Cake Cookies
- 1 and 1/3 cups self rising flour
- 2/3 cup granulated sugar
- 1 egg
- 1/3 cup butter at room temperature
- 1/2 tsp vanilla bean paste
- 2/3 cup sifted confectioners sugar
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
Candied Violet Petal (can be found here) I put mine in the food processor to break it down into smaller pieces.
Tea Cake Cookies:
Preheat the oven to 375 degrees. In the bowl of a stand mixer cream the butter and sugar until light and fluffy. Then whip in egg and add vanilla.
Add in flour a little at a time until the dough comes together.
Let the dough rest on the counter for 5 minutes, then cover with a kitchen towel so that it does not dry out.
Divide the dough into half. Sprinkle your working surface with additional flour, and then roll to 1/4 of an inch thickness. Use the cutter of your choice and place cut cookies on a cookie sheet, prepared with parchment, and bake for 6-7 minutes. Then place on a wire cooling rack.
Wisk together all ingredients in a small bowl.
Dip warm cookies in the glaze and then sprinkle with violet pieces.
If your glaze begins to harden before you have dipped all of your cookies, you can pop it in the microwave for 10 sec to warm it up a bit.
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