Isn’t there something simply lovely about sipping a warm brew from a cup adorned with gentle blossoms? The OneUstar Ceramic Floral Cappuccino Cup & Saucer Set brings that springtime charm right into my little tea nook here in colonial Coventry, Pennsylvania. The delicate floral pattern, soft curves, and sturdy porcelain feel both nostalgic and fresh—perfect for slow mornings or afternoon treats with a dear friend.

To welcome this charming set into your home, you can find it here:

OneUstar Ceramic Floral Cappuccino Cup & Saucer Set

Every beautiful cup deserves a delightful companion, so I’ve paired these floral vessels with my favorite Mocha Almond Shortbread Cookies—tender, buttery, and kissed with coffee and cocoa, they’re perfect for dipping into your cappuccino or tea.

Mocha Almond Shortbread Cookies

Ingredients

• 1 cup (2 sticks) unsalted butter, softened
• ½ cup powdered sugar, plus extra for dusting
• 2 tablespoons cocoa powder
• 1 tablespoon instant espresso powder (or finely ground coffee)
• 2 cups all-purpose flour
• ½ cup finely chopped toasted almonds
• Pinch of fine sea salt

Instructions

1. Preheat & Prep: Preheat oven to 325°F (163°C). Line a baking sheet with parchment paper.
2. Cream Butter & Sugar: In a large bowl, beat the softened butter and powdered sugar until light and fluffy (about 3 minutes).
3. Add Flavors: Mix in cocoa powder, espresso powder, and salt until just combined.
4. Incorporate Flour & Nuts: Gradually fold in flour and almonds until the dough forms. It will be soft but manageable—if too sticky, add a tablespoon more flour.
5. Shape & Chill: Turn dough onto a lightly floured surface and gently roll into a 12-inch log. Wrap in plastic and chill 30 minutes.
6. Slice & Bake: Unwrap and slice log into ½-inch rounds. Place cookies 1 inch apart on the prepared sheet. Bake 12–15 minutes, until edges are set.
7. Cool & Dust: Let cookies cool on the sheet for 5 minutes, then transfer to a rack. Dust lightly with powdered sugar.
8. Serve: Arrange these Mocha Almond Shortbread Cookies on your saucers and dip into each floral cup for a perfectly sweet and caffeinated treat.

From my heart (and kitchen) to yours, may these blossom-kissed cups and cookie treats fill your tea time with warmth and joy. Enjoy!

—Mom Mom (Grandma Helen)