Nothing is more classic than a sweet and crumbly biscuit and a steaming cup of your favorite tea. Warm up this afternoon with a relaxing tea break befitting a Dickens tale and let these two cookies steal the show.

Oatmeal Raisin Cookies
Use tea and cookies as an excuse to bring out your favorite china pieces, such as this simple Haviland tea set.

Oatmeal Cookies
Basic yet classy, these traditional oatmeal raisin cookies are the perfect complement to a steaming up of Earl Grey.

Prep: 20 minutes
Bake: 8-10 minutes

Makes 48 cookies

½ cup plus 6 tablespoons (1¾ sticks) butter, softened
¾ cup firmly packed brown sugar
½ cup granulated sugar
2 eggs
1 teaspoon vanilla
1½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon salt (optional)
3 cups oats (quick or old fashioned, uncooked)
1 cup raisins

  1. Preheat the oven to 350°F.
  2. Using an electric mixer in a large bowl, cream together butter and sugars on medium speed. Add eggs and vanilla; beat well.
  3. In a separate bowl, combine flour, baking soda, cinnamon and salt; mix well.
  4. Add dry ingredients to the butter mixture and stir. Add oats and raisins; mix well.
  5. Drop dough by rounded tablespoonful onto 2 ungreased cookie sheets. Bake 8-10 minutes or until light golden brown.
  6. Cool cookies 1 minute on cookie sheets, then remove to a wire rack. Cool completely and store covered tightly.



Jelly Thumbprint CookiesJelly Thumbprint Cookies
Sweet and buttery cookies with dollop of red raspberry preserves make cheery companions to white or herbal teas.

Prep: 15 minutes
Bake: 12-15 minutes

Makes 36 cookies

1 cup butter (2 sticks), softened
½ cup granulated sugar
½ cup packed brown sugar
1 egg
1 teaspoon vanilla extract
2½ cups all-purpose flour
1 teaspoon baking powder
¼ cup raspberry preserves
⅓ cup confectioners’ sugar, to serve (optional)

  1. Preheat the oven to 350°F. Grease 2 baking sheets; set aside.
  2. In a mixing bowl, cream together the butter and white and brown sugars. Beat in the egg and vanilla.
  3. In a separate bowl, mix together the flour and baking powder.
  4. Stir the flour mixture into the butter mixture and mix well.
  5. Form dough into 1-inch balls and place on the prepared baking sheets. Using your thumb, make an indentation in each cookie and fill with raspberry preserves. Bake for 12-15 minutes. Let cool completely and sprinkle with confectioners’ sugar to serve, if desired.

Tip: For a fancier look, place the dough in a cookie press and bake up some cute or classic shapes. Just make sure to add the traditional thumbprint indent and the raspberry preserves before baking.