Tag Archives: christmas

Sherried Fruit Cookies

These cookies are a little work, but worth it! They taste like sherried fruit & nut cake in a thin butter cookie. Perfect for Christmas Tea.

Sherried Fruit Cookies
Makes approximately 8 dozen.


½ pound good quality dried figs
¼ pound raisins or currants
2 ounces candied cherries, coarsely chopped
2 ounces dried apricots, coarsely chopped
1 tablespoon honey
2-3 tablespoons dry sherry
1 tablespoon lemon juice
6 ounces chopped pecans
Pinch of kosher salt
1 cup (2 sticks) unsalted butter, at room temperature
½ teaspoon ground cloves
½ cup superfine sugar (++see note below about “superfine” sugar)
1/3 cup light brown sugar, firmly packed
1 extra-large egg
2  2/3 cups all-purpose flour
¼ teaspoon salt

(++you can make “superfine” sugar by processing granulated sugar for 60-90 seconds, measure AFTER)

NOTE: preparation for the fruit in these cookies requires starting a day before you bake. 


Snip off the hard stems of the figs with scissors or a small knife and coarsely chop the figs. In a medium bowl, combine the figs, raisins, cherries, apricots, honey, sherry, lemon juice, pecans, and a pinch of kosher salt. Cover with plastic wrap and allow to sit overnight at room temperature.

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, cloves, superfine sugar, and brown sugar on medium speed until smooth, about 3 minutes. With the mixer on low speed, add the egg and mix until incorporated. With the mixer still on low, slowly add the flour and 1/4 teaspoon salt just until combined. Don’t over-mix! Add the fruits and nuts, including any liquid in the bowl. Divide the dough in quarters and place each quarter on the long edge of a 12 by 18-inch piece of parchment or waxed paper. Roll each quarter into a log, 1 ½ inches in diameter, making a 9-inch-long roll. (We then made the rolls triangular just for fun.) Refrigerate the dough for several hours or overnight.  Just before slicing, place each roll in the freezer for 10 minutes (which will enable you to make thinner slices.)

Preheat the oven to 350 degrees.

With your sharpest knife, cut the logs into very THIN slices (1/4 to 1/8-inch). Place the slices 1/2-inch apart on parchment-paper-lined baking sheets and bake for 15-18 minutes, until golden.  Store in air-tight container. Cookies will be crisp at first and soften like butter cookies over the next few days.

 Adapted from Ina Garten’s BACK TO BASICS COOKBOOK.

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Christmas Gift Ideas from Teapots ‘n More

Teapots ‘n More Christmas 2010.

Christmas Tea Menu

Christmas Tea Menu

Orange Spiced Tea*
Peppermint Herbal tea
Peppermint sticks or reception sticks for tea stirrers
Piquant Ham Squares*
Chicken Salad Ribbons*
Assorted Cheese & Fruit Tray
Scones with Cinnamon & Sugar Topping *(Use our Best Scones recipe)
Cranberry Orange Bread*
Gingerbread-Lemon Pinwheel Cookies*
Lemon Curd*
Raspberry Freezer Jam*
Clotted Cream or Mock Clotted Cream*

*For these recipes, check out our free tea recipes blog: teapotsnmore.wordpress.com.

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Christmas/Winter Tea

Christmas or Winter Tea
Celebrate the season or chase away the Mid-Winter blues!

Christmas and the winter season in general can be a lonely or difficult time for many, maybe even you. So, start a new tradition. Host a Christmas tea or chase away the winter blues in the company of friends, old and new!

Tablecloth Idea:
Cover table with a solid color tablecloth. Arrange paper doilies or handmade snowflakes on it. Cover the snowflakes with store bought net or tulle. This will keep the snowflakes in place. And it’s inexpensive!

Centerpiece Idea:
Place a flat mirror of any shape on table. Arrange pillar candles, sculpted candles or themed candles (like fruit, trees, etc) of different heights in your chosen color scheme on the mirror. Sprinkle table with some iridescent glitter. Or check out our Quick & Easy centerpiece ideas.

Tip: Look in bargain stores for candles.

Hostess Gift Idea:
A new ornament, a handmade Christmas treat, or a bubble bath gift bag made up of a scented votive candle, a packet of bubble bath, a tea bag and a piece of chocolate placed in a decorated paper sack.

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Candles and Autumn Leaves Centerpiece

Candles and Autumn Leaves Centerpiece
Simple and Inexpensive!

Non-matching Candlesticks of varying heights
Candles to fit color scheme
Fall color leaves

Arrange candlesticks in center of table with candles.
Scatter fall leaves at base around and among candlesticks.
Add some nuts, acorns or fall berries if desired.

Other ideas:

Spring/Summer: Scatter rose petals around candlesticks.

Christmas/Winter: Arrange evergreens and gold painted
pinecones or fruit around candlesticks.

Tips: Try Glass or Crystal candelsticks.
Don’t leave candles burning unattended.

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Rose Flower Pot Centerpiece

Plus a Flower Pot Centerpiece idea for every season…

Rose Flower Pot

8” Clay Flower Pot with Saucer
2 bricks of florist foam (soaked overnight in water)
16” circle of cellophane
1 package of Spanish moss
Twenty Large Roses (keep stems in water)
4 Large Hydrangea Blooms (keep stems in water)

Large leafed Greenery to use as filler (keep stems in water) Place cellophane circle in flower pot. Cut one florist foam brick in half & place in bottom of pot. Place other brick on top, wedge into place if necessary. Top brick will show about 1/2” above pot. Cut remaining ½ brick in ½ again and fill in on sides of top brick. Cut 5 rose stems to desired length (8”-10”). Push a rose into the top center of foam and on the sides at the four points of the compass. These will be your guides. (You’ll want the final measurements of the arrangement to be approximately 14” high by 14” wide. Keep that in mind as you cut stems and push in flowers.) Place Hydrangeas where you want them in arrangement, then fill in with roses. Any remaining spaces may be filled in with the leaf greenery. Place pot on saucer and fill saucer with Spanish moss. Keep well watered and in a cool place (like a refrigerator) until ready for use.

Hydrangea Tip: Split stem in half up to flower head to soak up water better.

Other Flower Pot Ideas

Christmas: Evergreens, white spider chrysanthemums and candy canes taped to sticks with florist tape. Sprinkle with iridescent glitter.

Spring: Lots of Lilacs and Camellia leaves. Pack the pot and let them cascade down. Be sure to split the lilac stems to help with water absorbtion.

Autumn: Fall colored chrysanthemums, small apples pushed onto sticks, some greenery and fall colored leaves.

Simple: A purchased potted plant and Spanish moss to hide the plastic pot.

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