Tea Party Cookies and Cucumber Sandwiches

Warmer weather is in the forecast for this week, and although it’s still February, we can’t help but get excited for spring luncheons and garden parties. Here are two recipes that go great with tea, coffee or any spring beverage.

The Garden Hare 3-Tier Server

Tea Cookies

What You’ll Need:

  • 1 cup butter
  • 2 cups all-purpose flour
  • 1/3 cup light cream
  • 1/3 cup granulated sugar
  • 1/2 cup butter
  • 1 1/4 cups confectioners’ sugar
  • 3 tablespoons evaporated milk
  • 1 teaspoon vanilla extract

Directions:

  1. Preheat oven to 375°F.
  2. Cut 1 cup of the butter into cubes and add to flour. Combine until mixture resembles crumbs. Add cream and stir; form the dough into a ball.
  3. Roll dough out to about 1/8 inch thick and use a small round cookie cutter to cut circles out. roll in granulated sugar and place on ungreased cookie sheets. Prick a few times with a fork.
  4. Bake in preheated oven for 8 to 10 minutes. Let cookies cool.
  5. For [optional] frosting, beat 1/2 cup of the butter until fluffy. Gradually add the confectioners’ sugar, then beat in evaporated milk and vanilla. Frost bottom half of cooled cookies and place the rest on top to create sandwich cookies, if desired.

Cucumber Sandwiches

Cucumber Sandwiches (flickr user bob walker)

What You’ll Need:

  • 1 (8 ounce) package whipped cream cheese
  • 1 tablespoon chives, chopped
  • 1/2 cup sour cream
  • 1/2 cup mayonnaise
  • 1 (1 ounce) package ranch dressing mix
  • 1 1/2 teaspoons dried dill weed
  • 1 loaf thinly sliced white bread
  • 1 cucumber, peeled and thinly sliced

Directions:

  1. Combine cream cheese, chives, sour cream, mayonnaise, ranch dressing mix and dried dill weed in a medium bowl until smooth.
  2. Remove crust from bread and slice in quarters or decorative shapes. Spread each piece of bread with cream cheese mixture and top with a cucumber slice (or two).

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