Tea Cookies

Probably Sergey's favorite cookies, but only one person in our family knows how to make them perfectly. Recently I got down on my hands and knees and begged to be taught the sacred recipe. I was granted my boon...

Makes about 40 small cookies.

Ingredients

• 1 cup salted butter
• 1/2 cup powdered sugar (plus a little)
• 2 cups flour (plus a little)
• 2 tsp vanilla
• (optional) favorite jam or honey or sliced nuts for toppings

Directions

1. Soften the butter (20 sec in the microwave or leave it out to soften).
2. Add sugar and whip with a spatula or mixer. Mix thoroughly until it has the consistency of frosting.
3. Add vanilla and mix thoroughly.
4. Add in flour one cup at a time, mixing thoroughly in between. By the second cup of flour you’ll need your hands.
5. Mix or knead the dough into a consistent, solid piece with no crumblies.
6. The dough should be very moist but not too moist. If it’s tacky to the touch, add another ¼ to 1/3 cup flour incrementally, mixing to get the right consistency. Test by forming a small ball. It should be smooth but not tacky to the touch.
7. Form small balls and place them on a foil-covered baking sheet. Press your thumb into each one to flatten it a little and form a pocket.
8. Add small dabs of jam to each pocket (or don’t).
9. Cook in the oven at 350 degrees for 20 minutes + 5 minute increments until the cookies are gold on bottom.
10. Once the cookies are cooled, sprinkle with extra powdered sugar.

Optional: Honey may be added to bare cookies after baking, but not before.

Recipe adapted from Spiceroots.com and a close study of Shannon’s techniques.