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About The Author


Susan Axelrod

Susan Axelrod's food writing career began in the kitchen; she owned a restaurant and catering business for 15 years before turning to journalism. By day, she is the social media editor for Portland Press Herald. To relax, she bakes, gardens and hikes with her husband and their two dogs, preferably followed by a cocktail or a Maine beer. Susan can be contacted at 791-6310 or On Twitter: @susansaxelrod

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Posted: November 29, 2012

Tea Cookies

Written by: Susan Axelrod

Submitted by Cindy Rogers

Makes about 2 dozen cookies.

1 cup (2 sticks) unsalted butter, softened
1/2 cup confectioner’s sugar, plus more for dusting
1 teaspoon vanilla extract
1/2 cup very finely chopped walnuts (they should look like coarse crumbs and powder)
2 cups all-purpose flour
1/2 teaspoon fine salt

Preheat oven to 325

In a large bowl, cream butter and confectioner’s sugar until smooth.

Add vanilla, walnuts, flour and salt. Combine until mixture forms a ball of dough.

Using your hands, break off bits of dough and roll to the size of walnuts. Keep them round, or shape into small crescents.

Place cookies on an ungreased cookie sheet. (For best results, bake like-shaped cookies on each sheet; round ones on a separate sheet from crescents.)

Bake 10-12 minutes, or until bottom edges are just starting to brown. The cookie should not brown all over, but remain very light colored. Keep an eye on them as they overbake quickly!

Remove baked cookies to a cooling rack. Pour about 1/2 cup of confectioner’s sugar in a quart-size plastic bag.

When cookies are completely cooled, put 2 or 3 in the bag and toss to coat all over. For a festive touch, mix 1 teaspoon of  red or green granulated sugar into confectioners’ sugar before coating cookies.

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