For tea treats I made Lavendar Scones with rosewater drizzle, Swedish Mazarins (the biggest hit), and Soft-batch Confetti Cookies.Confetti Cookies
- 1/2 cup (1 stick) unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 1/2 teaspoons almond extract
- 1 1/2 teaspoons vanilla extract (or clear for more pure light colored cookies)
- 1 1/2 cups all-purpose flour
- 2 teaspoons corn starch
- 3/4 teaspoon baking soda
- pinch salt, optional
- 3/4 cup rainbow sprinkles (jimmies)
- 1 cup butter, softened
- 6 oz. cream cheese, softened
- 2 cups flour
- 8 oz. almond paste
- 1/2 cup (1 stick) unsalted butter, softened to room temperature
- 3 eggs
- 1/2 cup plus 2 T sugar
- 6 tbl. flour
- 1/2 tsp. almond extract
- 1 tsp. of butter
- 1 1/4 cups confectioners sugar
- 2 to 3+ T milk
- 1/2 tsp. vanilla extract
Spray nonstick or butter oval tins or mini muffin pans; set aside.
In a large mixing bowl, cream butter and cream cheese until light and fluffy; beat in flour. Press the dough evenly onto the bottom and up the sides of the pans you are using. This is where a wooden dough presser comes in handy saving time and mess. Set aside.
Pre-heat oven to 400 F. Using the same large mixing bowl as for the pastry–to save from dirtying more dishes–beat the almond paste to break up and soften. Add the softened butter and beat until combined. Beat in the eggs one at a time until smooth. Beat in the sugar. Mix in the flour and almond extract and beat until smooth. Add filling to each mini crust–almost 3/4 to the top of the crust. This will rise during baking and then fall after cooling. Bake tins/mini muffin pans at 400o F for approximately 11 to 14 minutes.
After cooling on cake rack for 10-15 minutes, turn over the tins, and lightly tap to gently remove Mazarin. Finish cooling on rack and frost with confectioners icing.
Whisk the butter, confectioners sugar, extract, and enough of the milk to get your desired consistency. It shouldn’t be too thin—we don’t want the icing to run off the side of the Mazarin. After tarts have cooled, this icing should just sit on the top of the Mazarin with enough spooned on to cover the whole center almost to the edge of the pastry border. I like to leave a bit of the filling showing beyond the icing just around the edges to show the layers/core of these beautiful mini tarts. I found I had leftover filling and icing, so make 1.5 recipe of the crust to get the most out of the recipe. Makes 36-48 tarts.
The fine assortment of teas were selected from Teavana. I chose varieties of Rooibos, Chai, herbals, maté, and white teas.
Tea sandwiches: half with cucumber, garlic butter, and scallions/half with cucumbers, garlic cream cheese spread, dill, and scallions
This was my opportunity to show off my antique china tea cups–each one unique–with my favorite clear glass tea plates for a little more consistency to the table setting.
Thanks to my mother and Nanaw I was provided the perfect antique vase, beautiful etched glass cake dome and plate, PEARLS, and enough frilly lace table clothes and doilies to veil a mountain.
For a fancy refresher I served Italian Raspberry Lemon Sparkling Water with fresh strawberry juice spiked with Champagne and Creme de Violet. I made some special honeycomb shaped ice cubes frozen with mint and berries for added sass.
We finished the party with a little surprise of Juice Gelatin and Herb Shots