Guest post from Lorna Reeves, editor of TeaTime Magazine
As the end of October draws near and the holiday season approaches, it’s time to start planning a wonderful celebration or two. And what better way to make merry than with a tea party? The holiday season is a perfect time to host an afternoon-tea event, and the collection of beautiful table settings and delicious recipes in TeaTime Holidays provides plenty of inspiration.
In this special issue, you will find delectable menus to celebrate Hanukkah, Christmas, and New Year’s Eve, all complete with our expert recommendations on which teas to pair with each course. In case you need to brush up on your preparation skills, we have included a handy tea-steeping guide. Our helpful recipe index indicates which dishes are gluten-free, making it easy to accommodate those at your gathering with sensitivities to gluten.
The many table settings in this issue showcase a wide array of styles—from traditional to modern, classic to casual, elegant to whimsical. Whatever your preferred aesthetic, you will find many wonderful ideas for your next holiday celebration.
Hosting a tea party during this joyous time of year is a great way to express your love and appreciation for the special people in your life. It is a gift both men and women will treasure, and I’m rather sure you will, too.
A special recipe for Gingerbread Snowball Cookies from TeaTime
- 1 cup unsalted butter, softened
- ½ cup confectioners’ sugar, plus additional for dusting, divided
- 2 ¼ cups all-purpose flour
- 1/3 cup finely ground hazelnuts
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 1/8 teaspoon freshly ground nutmeg
- 1/8 teaspoon allspice
- ¼ teaspoon salt
- In a large bowl, combine butter and ½ cup confectioners’ sugar. Beat at high speed with a mixer until light and creamy, approximately 5 minutes. Slowly add flour, hazelnuts, cinnamon, ginger, cloves, nutmeg, allspice, and salt. Mix until well combined. Wrap dough tightly in plastic wrap; refrigerate for 1 hour, or until dough is firm.
- Preheat oven to 400°.
- Line 2 baking sheets with parchment paper. Set aside.
- Roll dough into 1-inch balls, and place on prepared baking sheets, spacing 2 inches apart.
- Bake until cookies are light brown on the bottom, 8 to 12 minutes. Transfer to a wire rack, and let cool completely.
- Dust lightly with remaining confectioners’ sugar.