Don’t those look just scrumptious? They are called Cranberry Tea Cookies. I’m not much for sitting around sipping tea and eating Crumpets but I can guarantee you I could very well be doing just that with these cookies.
They remind me of Pecan Sandies without the powdered sugar coating. I think Pecan Sandies are close to the very first cookie I ever made and boy did my family love them. These tea cookies have the same shortbread texture chock full of cranberries and pecans. I could see how they would pair nicely with a cup of hot tea. I plan to make another batch soon but will substitute dried blueberries instead of the cranberries. Can you imagine how awesome those will be? And then I might try a batch with chopped dried figs, and then perhaps a batch made as thumbprints with some dark chocolate in the center. You get the idea . . . the variations are endless with the basic dough recipe. Just use your imagination.
By the way, I had to look up Crumpets just to see what they are and here is the definition – “Crumpets are the quintessential, afternoon tea treat, served warm with lots of butter. The soft, spongy crumpets we know today, reputedly, come from the Victorian era and are very different from early, flat griddle cakes. It is the extra yeast in the batter which creates the soft texture and the myriad of little holes on the top (so perfect for soaking up the butter).”
They look alot and sound alot like English Muffins to me which, by the way, are in this post. I love making those and you just can’t beat the fresh flavor that comes from making your own.
But for now, try these Cranberry Tea Cookies. They are not difficult and are really, really good! Let me know how you like them!
- 2 sticks unsalted butter, at room temperature
- ½ cup sugar
- 2 tablespoons milk or cream
- 1 teaspoon vanilla
- ½ teaspoon salt
- 2½ cups flour
- ½ cup chopped pecans
- ¾ cup chopped dried cranberries
- ¼ cup extra sugar
- Cream butter and sugar until fluffy. Add milk and vanilla and mix. Add flour and salt and mix well. Stir in cranberries and pecans.
- Roll into two logs, each about 8 x 1½” long. Wrap in waxed paper or plastic wrap and chill for two hours (or overnight) in the fridge.
- Preheat the oven to 350F.
- Unwrap one roll. Slice cookies about ¼” thick, rolling individually in sugar. You want to be sure to coat the edges just perfectly. Place on cookie sheets lined with parchment. The cookies won’t spread much, so you can place them fairly close together. Bake for 10-12 minutes, checking them after 10 minutes. Do not over bake them. They should look baked and have just a hint of color. You don’t want them to get very brown on the edges or on top.
- Serving Size: 2 cookies
- Calories: 190
- Sugar: 8g
- Sodium: 61mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 1g
- Trans Fat: 4g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg