Pastel Tea Cookies Recipe

These cookies are perfect to eat for a low-calorie treat.

[quicklook-recipe prep_time=”1 hour” cook_time=”10 min” serves=”48″ details=”” ]

[ingredients-list title=”Ingredients” serving_size=””]

  • 1 cup butter, softened
  • 2/3 cup sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 2-1/2 cups all-purpose flour


  • 1/2 teaspoon salt
  • 1-1/4 cups confectioners’ sugar
  • 2 teaspoons meringue powder
  • 5 teaspoons water
  • Pastel food coloring


[step-list-wrapper title=”How to make it” time=”1 hour, 10 minutes, plus standing”]

[step-item number=”1″ image_url=”” title=”” ]In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine flour and salt; gradually add to the creamed mixture. Cover and refrigerate for 1-2 hours until dough is easy to handle. [/step-item]

[step-item number=”2″ image_url=”” title=”” ]On a lightly floured surface, roll out dough to 1/8-in. thickness. Cut with floured 2-1/2-in. butterfly or flower cookie cutters. Place 1 in. apart on ungreased baking sheets. [/step-item]

[step-item number=”3″ image_url=”” title=”” ]Bake at 350° for 8-10 minutes or until edges are lightly browned. Remove to wire racks to cool. [/step-item]

[step-item number=”4″ image_url=”” title=”” ]For glaze, in a small bowl, combine confectioners’ sugar and meringue powder; stir in water until smooth. Divide among small bowls; tint pastel colors. Spread over cookies; let stand until set. Yield: 4 dozen.[/step-item]

[nutrition-info calories=”82″ calories_fat=”” fat=”4g” sat_fat=”2g” choles=”14mg” sodium=”54mg” carbs=”11g” sugars=”” protein=”1g” fiber=”0g”]

Diabetic Exchanges: 1 starch, 1/2 fat.


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Originally Published in Reader's Digest