’Tis the season for cookies of all kinds. Big ones, little ones, colorful ones, and Christmas shaped ones, MmMm Good! In this recipe you will not only get to make wonderful cookies sure to delight all you choose to share them with, but you will also make a tea jelly sure to be used all year round.

Tea Jam Thumbprint Cookies (photo by Janet Sanchez, all rights reserved)

Tea Jam Thumbprint Cookies (photo by Janet Sanchez, all rights reserved)

Tea Jelly:
3 cups water
1-2 tbsp Ceylon tea (substitute any tea you would like to use)
7 ½ cups sugar
2 packages of Sure Jell Pectin (substitution: if using another pectin, keep in mind their instructions are for fruit juice, which has it’s own sugar; tea does not, so be sure to add a little extra sweetener in whatever form you wish)

Bring water to a boil in a large saucepan. Remove from heat and steep the tea in it for about 5 minutes or enough to make a really strong cup of tea. Once you have removed the tea leaves, place the saucepan back on the heat. Add the sugar and bring the mixture to a boil while constantly stirring. Once boiling, add in your Sure Jell, bring back to a boil and let it boil for exactly one minute. Remove from heat and pour into prepared jars. Place lids on the jars and twist the cap tight. The heat from your jelly should be enough to seal your jars, but if they don’t, you can always use a water bath canner to be sure. This recipe makes 4 pints. If you don’t wish to can any, then cut the recipe in half. This will make enough for your cookies and you will have a nice amount left over to store in the fridge to use in any way you use jelly.

Cookies:
2 ½ cups butter
1 cup sugar
1 whole egg
4 egg whites
1 tsp vanilla
4 ¼ cups of flour

Cream the butter and sugar together with your electric mixer. Add in the vanilla and eggs one at a time. Once your wet ingredients are combined add in your flour, slowing as you mix. Once the cookie dough has pulled together place it in plastic wrap and put in the fridge for 1-2 hours or until easily handled.

Preheat oven to 350°

4 egg whites
1 tsp water
1 tsp sugar
2-3 cups pecans chopped into small pieces

Combine the egg whites water and sugar and beat slightly to combine, then set in a bowl. Place the chopped nuts in a separate bowl. Take the cookie dough and roll it into balls about 1 inch in diameter. Then press your thumb in the center, roll the dough in your egg white mixture then into the nuts. Then place them onto a greased baking sheet. Cook for 10-12 minutes at 350°. Once cooled add a small spoonful of your tea jelly in your thumb print.

Recipe makes about 48 cookies, plenty to share. Wow your neighbors with a plate of these.

See more of Janet Sanchez’s articles here.

© Online Stores, Inc., and The English Tea Store Blog, 2009-2014. Unauthorized use and/or duplication of this material without express and written permission from this article’s author and/or the blog’s owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Online Stores, Inc., and The English Tea Store Blog with appropriate and specific direction to the original content.

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