This recipe makes for a very fancy cookie, perfect for serving at a special tea!
Recipe: Extra Special Tea Cookies
½ c. butter or regular margarine
½ c. sifted confectioners’ sugar
¼ tsp. salt
1 tsp. vanilla
1 ¼ c. sifted flour
Creamy Nut Topping
Cream together butter, confectioners’ sugar, salt and vanilla in bowl until light and fluffy, using electric mixer at medium speed. Gradually stir in flour, mixing well. Roll out dough on lightly floured surface to ¼-inch thickness. Cut in 1-inch rounds, using cookie cutter or doughnut hole cutter. Place rounds about 1-inch apart, on ungreased baking sheets. Bake in a 350° oven for 12 minutes, or until lightly browned. Remove from baking sheets; cool on racks. Prepare Creamy Nut Topping and Chocolate Icing. Top each cookie with ½ teaspoon of Creamy Nut Topping. Then drizzle tops with Chocolate Icing. Makes 6 ½ dozen.
Creamy Nut Topping: Place 3-ounce package cream cheese in bowl. Beat until creamy, using electric mixer at high speed. Add 1 cup sifted confectioners’ sugar, 2 tablespoons flour, 1 teaspoon vanilla and 2 drops red food coloring; mix well. Stirf in ½ cup chopped walnuts and ½ cup flaked coconut.
Chocolate Icing: Combine ½ cup semi-sweet chocolate pieces, 2 tablespoons butter or regular margarine and 2 tablespoons water in saucepan. Cook over low heat, stirring constantly until chocolate melts. Stir in ½ cup sifted confectioners’ sugar, beating until smooth.This makes a very pretty, small cookie.
This recipe comes from the West Liberty Sesquicentennial Cookbook and is used with permission.