These High Tea Cookies or Cookie Press Cookies have been my favorites since I was little and we went out to have ice cream with my mom and grandmother. In Santiago, Chile I recommend buying them at Tavelli or Coppelia.
They came out exquisite, just as I remembered them or better. I made the high tea cookies with this cookie press (affiliate link). For a long time I refused to buy one, I thought they were unnecessary, but when I made these cookies I also tried to make them with a tip, and it was much, much more difficult. The cookie press won its space in the pantry and stays at home.
Recipe originally published in December 2011. Now finally with photos step by step. Side note: I gave these cookies to people who voted in the 2018 midterms.
You may also be interested in the recipe: Honey cookies
High Tea Cookies or Cookie Press Cookie
about 60 cookies
- 2 1/4 cups (280 grams) of all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoons of salt
- 1 cup (225 grams) of butter at room temperature
- 1/2 (112 grams) cup of granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
- Peach marmalade
- Strawberry jam
- Powder sugar
- Melted chocolate
- grated coconut
- chopped maraschino
- Preheat the oven to 350F or 180C.
- Place the cookie sheets or baking sheets in the freezer.
- In a medium bowl, mix the flour, baking powder, and salt.
- In a bowl with the mixer on medium speed, mix the butter and sugar until they are creamy and pale, about 3 minutes.
- Add the egg and vanilla, beat until incorporated, one more minute.
- With the mixer on low speed add the flour mixture little by little, beat until everything is mixed, stop as soon as you achieve it.
- Divide the dough into four portions and form tubes and put them inside the press’s body. Hold the gun touching the cold cookie sheet (DO NOT grease the sheets) and shoot the cookies, leave 1 cm between them, they don’t grow.
- Bake for 12 minutes or until golden edges are barely visible. Remove from the oven and let cool 2 minutes, then transfer the cookies to a rack and let cool completely.
- Decorate to taste. Store in airtight cans for up to 1 week or freeze for one month.
Recipe adapted and translated from Good Housekeeping magazine December 2011.