Clifford Tea Cookies Recipes

Steps:

• Beat together the butter and confectioners' sugar till creamy. Add vanilla.
• Mix the dry ingredients, stir into creamy mixture. Blend well.
• Add the nuts, mix well, roll the dough out into two balls. Wrap in plastic wrap and chill for at least 1 hour in the refrigerator.
• Flatten dough out and cut into 15 or 20 equal size pieces, shape into balls. Place on ungreased cookie sheet.
• Bake at 375 degrees F (190 degrees C) for 10 to 12 minutes till firm but not brown. While still warm roll into confectioners' sugar, let cool and roll again.

Steps:

• Sift together flour, baking soda, salt, and nuts and set aside.
• Cream together in large mixing bowl the oleo, sugar, eggs, and vanilla.
• In batches, mix in dry ingredients. Using a strong butter knife to mix with makes mixing easier, but it is a very stiff dough.
• Cover with plastic wrap and refrigerate overnight.
• When ready to bake, heat oven to 400 (F). Roll into small 1" balls, flatten with bottom of glass, on an UNGREASED cookie sheet. You can space them close together as they do not spread much in baking.
• Bake 8-10 minutes. Cool on pan 2 minutes before transferring to cooling racks. Store in air tight container.

Steps:

• Preheat oven to 350 degrees F. Cream butter and sugar. Add eggs and beat well. Add dry ingredients a little at a time. Add vanilla. Drop by teaspoons on a parchment-lined baking sheet. Bake for 15 to 20 minutes. Do not over cook. Cool on racks.

Steps:

• 1. Cream the butter and sugar thoroughly. Add the eggs and continue to beat. Sift flour, soda, and salt three times and add with the nuts to the first mixture. Pack in a mold and leave in a refrigerator over night, then turn out on a board and slice as thin as possible and bake in hot oven. Time in oven, 15 minutes. Temperature, 400°. Servings, 60
• 2. Note: you can roll these in a log with wax paper. Place in fridge or freezer till ready to bake! While still a touch cold slice these with a sharp knife! Sit them on a greased cookie sheet or on parchment paper. Bake at 400*F for 15 minutes or until slightly browned on edges. Makes 60
• 3. These freeze well for 2-3 months if sealed well! You may place them in your fridge for 48 hours if expecting to use the dough soon!

Steps:

• Combine flour, white sugar, powdered sugar, tea mix, and salt in a food processor or small chopper. Pulse until tea is pulverized and distributed throughout the dry ingredients. Mix in cinnamon, ginger, cardamom, allspice, and cloves. Add butter and vanilla extract. Pulse together just until a rough dough is formed.
• Scrape out dough onto a piece of wax or parchment paper. Form dough into an 8-inch log. Cover with paper and roll the log until smooth. Chill for at least 30 minutes.
• Preheat the oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper or silicone baking mat.
• Use a sharp knife to slice the chilled log of dough into 1/3-inch-thick pieces. Place on the baking sheets.
• Bake in the preheated oven until edges are just beginning to brown, 10 to 12 minutes. Let cool on the baking sheets for 5 minutes. Transfer to wire racks to cool completely.

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.