BARBARA'S TEA CAKES (COOKIES)
A dear friend shared this recipe with me many years ago. The recipe became a favorite & I have used it for everything over the years. It has made it way to many a Girl Scout mtg, school party, potluck, etc. Tea Cakes became my family's favorite cookie at the holidays. It isn't Christmas without a platter of these & a bag for everyone to take home. They are good plain and sweeter with the glaze & icing.
Provided by Susie D
Categories Dessert
Time 30m
Yield 36 medium cookies
Number Of Ingredients 12
Steps:
- Cream together sugar & shortening until fluffy.
- Add eggs & vanilla. Mix well.
- Sift dry ingredients together.
- Add alternately to mixing bowl with the milk.
- Beat until well mixed.
- Dump onto lightly floured surface & knead until dough is smooth.
- Place in sealed bag or covered bowl. Chill several hours.
- Preheat oven to 350 degrees.
- Roll dough on floured surface taking care to not add too much flour. The thinner the cookie the crispier it will be. I prefer them softer so leave my dough about 1/4-1/3 inch thick.
- Cut as desired. Place on ungreased cookie sheets with room to expand. Rolling the scraps together take care to not overwork the dough. The additional flour makes the cookies tougher.
- Bake approx 10 minutes or until done & lightly brown. They should still be very white.
- Cool a few minutes & then remove to cookie racks to finish cooling before decorating.
- Glazing; Sift the powdered sugar to remove all lumps. Stir in the vanilla & the milk a tablespoon at a time. Whisk together until the desired consistency is reached. To use as a glaze I make it about the thickness of pancake batter. It is NOT spreadable like a frosting. Color as wanted to provide the background color.
- Lay the cookies as close as possible on wax paper. Spoon the glaze over the cookies sparingly. Use the spoon to smooth the glaze to the edges of the cookies. Let dry.
- If more decorating is planned the glaze does support both buttercream & royal icings.
TEA CAKE COOKIES
Provided by Virginia Willis
Categories dessert
Time 1h45m
Yield 3 dozen cookies
Number Of Ingredients 7
Steps:
- Beat the butter at medium speed with an electric mixer until creamy; gradually add the sugar, beating well. Add the eggs 1 at a time, beating until blended after each addition. Add the vanilla, beating until blended.
- Combine the flour, baking soda and salt; gradually add the flour mixture to the butter mixture, beating at low speed until blended.
- Divide the dough in half; wrap each portion in plastic wrap and refrigerate 1 hour.
- Heat the oven to 350 degrees F. Line 2 baking sheets with parchment paper. Roll half of the dough out to 1/4-inch thickness on a floured surface. Cut out cookies with a 2 1/2-inch round cutter, and place 1 inch apart on the prepared baking sheets. Bake until the edges begin to brown, 10 to 12 minutes, rotating the sheets and switching their positions halfway through baking time. Let cookies stand on baking sheets 5 minutes. Transfer to wire racks to cool. Repeat procedure with remaining dough.
OLD-FASHIONED TEA COOKIES
These buttery, rich tasting treats help me and the ladies in my card club overcome the dark days of winter. It's nice to end our card parties on a sweet note.-Peggy Tucker, Mantachie, Mississippi
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 4 dozen.
Number Of Ingredients 6
Steps:
- Preheat oven to 325°. In a bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in the egg and vanilla. Gradually add flour. Roll dough into 1-in. balls. Place 2 in. apart on ungreased baking sheets; flatten slightly with fingers. , Bake until edges are golden brown, 17-20 minutes. Cool for 2 minutes before removing to wire racks to cool completely. Dust with confectioners' sugar.
Nutrition Facts : Calories 128 calories, Fat 6g fat (4g saturated fat), Cholesterol 24mg cholesterol, Sodium 211mg sodium, Carbohydrate 18g carbohydrate (8g sugars, Fiber 0 fiber), Protein 2g protein.
GRANDMA'S OLD FASHIONED TEA CAKES
A soft teacake that is best when one to two days old. You can change flavors by substituting almond or lemon extract for the vanilla. Add a few drop of food coloring to dress up the dough for special occasions.
Provided by RGA
Categories Desserts Cookies Sugar Cookies
Time 53m
Yield 24
Number Of Ingredients 8
Steps:
- In a medium bowl, cream together the butter and sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, baking soda, salt and nutmeg; stir into the creamed mixture. Knead dough for a few turnns on a floured board until smooth. Cover and refrigerate until firm.
- Preheat the oven to 325 degrees F (165 degrees C). On a lightly floured surface, roll the dough out to 1/4 inch in thickness. Cut into desired shapes with cookie cutters. Place cookies 1 1/2 inches apart onto cookie sheets.
- Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 187.8 calories, Carbohydrate 26.6 g, Cholesterol 35.8 mg, Fat 8.3 g, Fiber 0.4 g, Protein 2.2 g, SaturatedFat 5 g, Sodium 135.3 mg, Sugar 14.7 g
TEA CAKES
I've baked many batches of different cookies through the years, but family and friends tell me these are the best. The simple buttery flavor appeals to all.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 9 dozen.
Number Of Ingredients 7
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; gradually add to the creamed mixture (the dough will be soft). , Drop by teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 375° for 7-8 minutes or until the edges are golden brown. Remove to wire racks to cool.
Nutrition Facts : Calories 81 calories, Fat 4g fat (2g saturated fat), Cholesterol 21mg cholesterol, Sodium 71mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.
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