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
SUGARED PUFF-PASTRY TEA COOKIES
My mother started making these cookies with the puff-pastry scraps left over from baking her apple tarts, but we loved them so much, she began making full batches. They are especially good with afternoon tea or coffee. - Andrea Albin, Recipe Developer
Provided by Food Network Kitchen
Categories dessert
Time 20m
Yield about 78 cookies
Number Of Ingredients 4
Steps:
- Position oven racks in the upper and lower thirds of the oven and preheat to 400 degrees F. Line two baking sheets with parchment paper.
- While the puff pastry is still mostly frozen but somewhat pliable, unfold it onto a work surface and cut it into 3-by-3/4-inch rectangles. If your puff pastry has seams, cut along these seams and then cut into rectangles. Transfer the rectangles to the prepared baking sheets, leaving about 1/4 inch of space between cookies.
- Whisk the sugar, egg white and lemon juice together in a medium bowl until the sugar is fully incorporated and the mixture is thick but spreadable. Using a pastry brush or an offset spatula, evenly spread a thick layer of the sugar mixture onto each cookie, using all the sugar mixture.
- Bake the cookies, rotating the sheets back to front and top to bottom halfway through, until the pastry is puffed and golden brown and the sugar topping is golden and shiny, 10 to 14 minutes. Cool on the pans. Serve warm or at room temperature.
SUGAR COOKIES ("TEA CAKES")
Provided by Sandra Crook
Categories Cookies Mixer Dessert Bake Vanilla Spring Gourmet Florida Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 3 1/2 dozen (3-inch)
Number Of Ingredients 5
Steps:
- Preheat oven to 350°F.
- Put flour in a bowl and make a well in center. Beat together butter and sugar in another bowl with an electric mixer until light and fluffy, then beat in egg and vanilla until blended.
- Add butter mixture to flour and rub it into flour with your fingertips just until dough comes together in a ball (do not overwork dough, or it will be tough). 3Halve dough and work with 1 half at a time. Roll out dough 1/4 inch thick on a floured surface with a lightly floured rolling pin. Cut out cookies with a floured cutter (we used a 2 1/2-inch fluted round cutter), arranging cookies, as cut, 1 inch apart on ungreased baking sheets. Reroll scraps once, using as little flour as possible, and cut out more cookies.
- Bake cookies, 1 sheet at a time, in middle of oven until very pale golden, 12 to 15 minutes. Cool on baking sheet 1 minute, then transfer to a rack to cool 5 minutes if serving warm, or to cool completely.
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.
TEA CAKE COOKIES
A simple tea cake recipe with butter, eggs, and other ingredients, these bite-sized treats are similar to sugar cookies.
Provided by Diana Rattray
Categories Dessert Cookies & Candy Cake
Time 22m
Yield 36
Number Of Ingredients 7
Steps:
- Gather the ingredients and preheat the oven to 350 F.
- Line a cookie sheet with parchment paper or a silicone baking mat, or grease lightly.
- Combine the sugar and butter in a mixer bowl, beating until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- In another bowl, combine the flour, baking soda, cream of tartar, and salt.
- Add the dry ingredients to creamed mixture and mix well.
- Shape the cookie dough into small balls and arrange on the prepared cookie sheet.
- Press flat with the bottom of a glass. Optional: Dip the glass in sugar before flattening each cookie and use a small square of parchment paper so the glass won't stick to the dough.
- Bake for 10 minutes.
- Serve and enjoy.
Nutrition Facts : Calories 117 kcal, Carbohydrate 16 g, Cholesterol 24 mg, Fiber 0 g, Protein 1 g, SaturatedFat 3 g, Sodium 69 mg, Sugar 8 g, Fat 5 g, ServingSize 36 servings, UnsaturatedFat 0 g
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.
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.
TEA CAKE SANDWICH COOKIES
Categories Cookies Milk/Cream Mixer Berry Bake Christmas Winter Jam or Jelly Bon Appétit
Yield Makes about 32
Number Of Ingredients 10
Steps:
- Whisk flour and salt in medium bowl to blend well. Using electric mixer, beat butter and 2/3 cup sugar in large bowl until fluffy. Beat in milk, lemon peel, and vanilla extract. Add flour mixture and beat until blended. Gather dough into ball; divide in half. Flatten into disks. Wrap in plastic and chill at least 2 hours. (Can be made 2 days ahead. Keep chilled. Let soften slightly before rolling out.)
- Roll out each dough disk between sheets of waxed paper to 14x11-inch rectangle, occasionally lifting waxed paper to smooth out wrinkles. Refrigerate dough on baking sheets, still between sheets of waxed paper, until cold and firm, about 30 minutes. Place 1 dough piece on work surface. Peel off top sheet of waxed paper. Press same waxed paper gently back onto dough. Turn dough over (still between waxed paper sheets). Peel off top sheet of waxed paper and discard. Using 2 1/4-inch scalloped round cutter and with dough still on waxed paper bottom, cut out cookies. Using 1- to 1 1/4-inch scalloped round cutter, cut out center from half of cookies. Gather dough centers and excess dough around cutouts; shape excess dough into disk and chill. Slide waxed paper with cutouts onto baking sheet and chill. Repeat with remaining dough disk, cutting out rounds, cutting centers from half of rounds to make top rings, and gathering and chilling excess dough. Roll out excess dough between sheets of waxed paper, making more cookie bottoms and top rings. Repeat rolling and cutting until all of dough is used.
- Position rack in center of oven and preheat to 350°F. Spray 2 large baking sheets with nonstick spray. Using metal spatula to lift cutouts from waxed paper, transfer cookie bottoms to 1 prepared sheet and top rings to second sheet, spacing slightly apart (cookies spread very little). Sprinkle some top rings with colored sugar crystals (or leave plain to decorate later). Bake cookies, 1 sheet at a time, until pale golden, about 8 minutes. Cool cookies on baking sheets 5 minutes. Transfer cookies to racks; cool completely.
- Arrange cookie bottoms on work surface. Spread each with 1 teaspoon preserves. Sift powdered sugar over plain cookie rings or decorate with icing and sugar crystals or edible glitter as desired. Press 1 top ring onto each prepared cookie bottom. (Cookies can be made 3 days ahead. Store airtight between sheets of waxed paper in refrigerator.)
LOW CALORIE OLD FASHION TEA CAKES
These tea cakes are make with xylitol sugar substitute and butter to cut down on calories but not on taste. Very, very good.
Provided by The Real Cake Baker
Categories Dessert
Time 40m
Yield 16 cookies, 15-16 serving(s)
Number Of Ingredients 8
Steps:
- Beat butter until soft. Gradually add the xylitol and beat well.
- Add the eggs and baking soda and flavoring.
- Gradually add flour and cream alternating. Beat until smooth.
- Refrigerate over night.
- Cut into 3 1/2 inch circles. Place on cookie sheet. Roll dough into 1/4 inch. Bake for 11-15 minutes or until lightly colored or darker your preference.
Nutrition Facts : Calories 172.6, Fat 9.8, SaturatedFat 5.9, Cholesterol 45.7, Sodium 85.6, Carbohydrate 17.7, Fiber 0.6, Sugar 0.1, Protein 3.2
GRANDMOTHER'S OLD-TIME TEA CAKES
My grandmother would always have a plastic tub of these cookies waiting for us when we would come to visit. This is a very old Southern recipe--my grandmother cooked for many years with a wood-burning stove, so the baking temperature is approximate. You may need to adjust the temperature up or down, depending upon your oven. Of all the wonderful things that she made, these were the best! They are great with milk or coffee, and they are a much-loved family favorite.
Provided by gijoni
Categories Dessert
Time 35m
Yield 15 serving(s)
Number Of Ingredients 8
Steps:
- Mix shortening and sugar together with pastry blender or two forks.
- Combine eggs, buttermilk, and vanilla. Stir wet ingredients into shortening/sugar mixture.
- Sift flour, baking soda, and baking powder together.
- Sift dry ingredients in with wet ingredients and mix thoroughly. Dough should be the correct consistancy to roll, so you may need to add or decrease the dry ingredients as necessary.
- Place dough on lightly floured board or pastry cloth and roll out to approximately 1/4 inch thick.
- Cut cookies with round cookie cutter (my grandmother used a 2-inch biscuit cutter) and place onto an ungreased cookie sheet.
- Bake at 350 degrees for 10 to 15 minutes until just beginning to brown. Don't overcook!
- Store in a covered tin or plastic container.
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