Spiced Tea-Time Treats

| December/January 2001

  • Photography by Anybody Goes

  • Roll the dough out to 1/8-inch thick and cut out 4- or 5-inch rounds.
  • Spoon the filling onto dough circles and leave room to fold and seal.
  • Fold the dough over the top of the filling until the edges meet.
  • Use a fork to seal the edges of each turnover.

Enjoy these warming recipes on a chilly afternoon as you relax with friends and family.

Dawna is editor of The Herb Companion. She gained her cooking knowledge from her mother and her love of sweets from her sister.

The time-honored tradition of “tea time” goes back to nineteenth-century England. Drinking tea began in China thousands of years before that, but the British loved tea so much that they made a meal of it. In late afternoon or early evening, hot tea was served accompanied by some sort of meat dish, bread, and jelly or jam.

We’ve added a little spice to the tea-time tradition. So on a cold, snowy afternoon, warm up the stove, your tummy, and your tune with these spiced treats and drinks.


Spiced Cookies

Lavender-Lemon Stackers

Makes about 2 dozen

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