My sweet bear that my sister gave me almost 27 years ago is hosting the tea today. The napkin that I made came from some fabric that I kept from a pillow I had made years ago. It's hard for me to part with scraps of pretty fabric. The roses came from Target and for $5.00 I was able to get three vases full of roses. Today I'm having some Black Forest Cupcake tea, another yummy tea from Margie, at Tea In The Valley. This is my favorite, Margie!!
This Royal Albert Polka Rose teacup is one of five from a set, that I received from my youngest son and daughter-in-law for Christmas. Aren't the roses so pretty inside the rim of the cup? There's also one in the bottom of the teacup.
Here is the set of teacups in a hatbox from Royal Albert, "Celebrating 100 years of English Craftsmanship". Aren't they beautiful?
I added a string of pearls to my bear for the occasion. Can you see her rosy checks? She's held up well for 27 years, don't you think?
My friend, Debbie, from She Graces Her Home In God's Beauty, sent me the linzer cookie cutter awhile back, and it makes such pretty cookies for teatime. Debbie is the mom of sweet Stephanie, from The Enchanting Rose. Here's the recipe if you'd like to try the cookies:
Linzer Sandwich Cookies:
2 cups flour
2/3 cup finely chopped almonds (2 oz.)
1/4 teaspoon ground cinnamon
1 cup (2 sticks) butter, softened
2/3 cup sugar
1/2 teaspoon vanilla
1/2 cup seedless raspberry jam (I used homemade raspberry jam that has seeds, recipe found here)
In a small bowl, combine flour, almonds, and cinnamon. In large bowl, beat butter and sugar with electric mixer until light and fluffy. Add egg and vanilla; mix well. Add flour mixture, mix only until incorporated. Divide dough into two pieces; press into discs, about 1-inch thick. Wrap separately in plastic wrap and refrigerate for two hours or until firm.
Preheat oven to 350 degrees. On floured, roll out one disc to 1/8" thick (keep remaining dough chilled.) Cut half of the dough with the chosen insert (this is the top cookie); cut an equal number of rounds with the cutter without the insert (this is the bottom cookie). Transfer to parchment-lined baking sheets. Dough scraps can be formed into a disc, chilled for at least 30 minutes and rerolled.
Bake for 10-12 minutes or until light golden brown. Cool on cookie sheet for 2 minutes; remove from sheet and cool completely. Invert bottom cookies, spread with about a teaspoon of jam. Dust the top cookie with confectioner's sugar, and gently sandwich cookies together. (Oops, I dusted the top with the jam!).
Recipe says that it makes about 20 cookies, but I got about 32 cookies.
I am sharing this with these lovely parties: