High Tea Cookies Recipes

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TEA COOKIES I



Tea Cookies I image

This recipe makes 30 to 35 cookies. They are delicious, can't eat just one.

Provided by Mari

Categories     Desserts     Cookies     Butter Cookie Recipes     Tea Cakes and Biscuits Recipes

Yield 12

Number Of Ingredients 8

1 cup butter, softened
½ cup confectioners' sugar
1 ½ teaspoons vanilla extract
2 cups all-purpose flour
1 pinch salt
1 ½ teaspoons baking powder
¾ cup chopped walnuts
⅓ cup confectioners' sugar for dusting

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.

Nutrition Facts : Calories 294.8 calories, Carbohydrate 25.5 g, Cholesterol 40.7 mg, Fat 20.4 g, Fiber 1.1 g, Protein 3.5 g, SaturatedFat 10.2 g, Sodium 170.6 mg, Sugar 8.5 g

OLD-FASHIONED TEA COOKIES



Old-Fashioned Tea Cookies image

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

3/4 cup butter, softened
1 cup sugar
1 egg
2 teaspoons vanilla extract
2-1/2 cups self-rising flour
Confectioners' sugar

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 COOKIES



Tea Cookies image

Provided by Food Network

Categories     dessert

Yield 54 cookies

Number Of Ingredients 8

1 stick butter
1 cup granulated sugar
2 eggs
1 1/2 cups all-purpose flour
1 teaspoon cream of tartar
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon vanilla

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.

TEA COOKIES



Tea Cookies image

Provided by Food Network

Categories     dessert

Yield 54 cookies

Number Of Ingredients 8

1 stick butter
1 cup granulated sugar
2 eggs
1 1/2 cups all-purpose flour
1 teaspoon cream of tartar
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon vanilla

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.

EARL GREY TEA COOKIES



Earl Grey Tea Cookies image

These cookies are truly flavorful and make wonderful gifts.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 8 dozen

Number Of Ingredients 6

2 cups all-purpose flour
2 tablespoons finely ground Earl Grey tea leaves (from about 4 bags)
1/2 teaspoon coarse salt
1 cup (2 sticks) unsalted butter, softened
1/2 cup confectioners' sugar
1 tablespoon finely grated orange zest

Steps:

  • Whisk flour, tea, and salt in a small bowl; set aside.
  • Put butter, sugar, and orange zest in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 3 minutes. Reduce speed to low; gradually mix in flour mixture until just combined.
  • Divide dough in half. Transfer each half to a piece of parchment paper; shape into logs. Roll in parchment to 1 1/4 inches in diameter, pressing a ruler along edge of parchment at each turn to narrow the log and force out air. Transfer in parchment to paper towel tubes; freeze until firm, 1 hour.
  • Preheat oven to 350 degrees. Cut logs into 1/4-inch-thick slices. Space 1 inch apart on baking sheets lined with parchment.
  • Bake cookies, rotating sheets halfway through, until edges are golden, 13 to 15 minutes. Let cool on sheets on wire racks.

HIGH TEA LEMON COOKIES



High Tea Lemon Cookies image

It's very important to use room temperature butter, not melted or softened. Cookies will become crumbly otherwise. Do not refrigerate this dough, it will become very difficult to work with.

Provided by Amanda Jean

Categories     Dessert

Time 15m

Yield 6 dozen cookies, 30-40 serving(s)

Number Of Ingredients 10

2 cups butter, room temperature
2/3 cup powdered sugar
1 teaspoon lemon zest
1/2 teaspoon vanilla extract
2 cups flour
1 1/2 cups cornstarch
1/3 cup butter, room temperature
1 teaspoon lemon zest
1/3-1/2 cup fresh lemon juice
4 cups powdered sugar

Steps:

  • Preheat oven to 350.
  • In a large bowl, beat butter until creamy. Add powdered sugar and mix until light and fluffy. Add lemon zest and vanilla extract, beat well.
  • Add flour and cornstarch and mix well until thoroughly combined.
  • Using your hands, roll cookie dough into 1-inch balls. Place on an ungreased cookie sheet and bake for 15 minutes, until bottoms are light brown, remove and cool on wire cooling racks.
  • Once cool, spread lemon frosting onto cookies.
  • In a medium bowl combine butter, lemon zest, lemon juice and powdered sugar. Stir until well mixed. Additional lemon juice may be needed to get the frosting thin enough, then dip the cookie into the frosting.

Nutrition Facts : Calories 254.8, Fat 14.4, SaturatedFat 9.1, Cholesterol 38, Sodium 102.7, Carbohydrate 31.1, Fiber 0.3, Sugar 18.4, Protein 1

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