Kerrins Belgian Tea Cake Recipes

TEA CAKES

Tea Cakes image

My husband's great-grandmother's tea cake recipe.

Provided by BeckyL

Categories Desserts Cookies Drop Cookie Recipes

Time 15m

Yield 24

Number Of Ingredients 6

Ingredients

1 cup butter, softened
1 ½ cups white sugar
3 cups all-purpose flour
1 teaspoon vanilla extract
1 teaspoon baking powder
½ teaspoon baking soda

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
Beat butter and sugar in a bowl until creamy. Stir in flour, vanilla extract, baking powder, and baking soda until dough is well mixed. Drop spoonfuls of dough 2 inches apart onto prepared baking sheet.
Bake in preheated oven until lightly browned, 5 to 10 minutes.

Nutrition Facts : Calories 173.7 calories, Carbohydrate 24.5 g, Cholesterol 20.3 mg, Fat 7.8 g, Fiber 0.4 g, Protein 1.7 g, SaturatedFat 4.9 g, Sodium 101.3 mg, Sugar 12.6 g

AUNT BURVIN'S SOUTHERN TEA CAKES

Aunt Burvin's Southern Tea Cakes image

This recipe was passed down from my great-aunt Burvin. Tea cakes are a less-sweet, puffy cookie. Enjoy!

Provided by Amber

Categories Desserts Cookies Drop Cookie Recipes

Time 8h25m

Yield 24

Number Of Ingredients 7

Ingredients

1 cup white sugar
1 cup confectioners' sugar
1 cup butter, softened
2 eggs
2 tablespoons vanilla extract
1 cup vegetable oil
4 ½ cups self-rising flour

Steps:

Beat white sugar, confectioners' sugar, and butter together in a stand mixer until smooth and creamy. Add eggs and vanilla extract; beat until fully incorporated. Pour oil into sugar-butter mixture; beat until smooth. Slowly add flour to sugar-butter mixture, 1 cup at a time, mixing well after each addition until dough is stiff. Refrigerate dough, 8 hours to overnight.
Preheat oven to 350 degrees F (175 degrees C).
Drop dough by the spoonful onto baking sheets.
Bake in the preheated oven until lightly browned, 5 to 10 minutes. Work in batches if needed.

Nutrition Facts : Calories 293.5 calories, Carbohydrate 31.1 g, Cholesterol 35.8 mg, Fat 17.5 g, Fiber 0.6 g, Protein 2.9 g, SaturatedFat 6.2 g, Sodium 358.1 mg, Sugar 13.7 g

TANGERINE TEA CAKES

Tangerine Tea Cakes image

This is an adaptation from Gale Gand, one of my favorite pastry chefs. These cookies are so good! They have the texture of a madeleine. They are tiny, so guests can eat at least a few of them. If you can't find tangerine marmalade, you could probably substitute orange marmalade or jam (though I love the taste of Aloha's tangerine marmalade). Thank you to FLKeysJen for putting this in her best of 2009 cookbook!

Provided by Maito

Categories Drop Cookies

Time 55m

Yield 60 tea cakes, 14 serving(s)

Number Of Ingredients 8

Ingredients

7 ounces almond paste
1 tablespoon tangerine marmalade
2 tangerines, zest of
3 eggs
1 egg yolk
1/4 cup flour
7 tablespoons unsalted butter, melted
powdered sugar

Steps:

These tiny tea cakes can be prepared in a silicone tart pan, or in petit four or mini muffin paper cups. If using, arrange cups on a sheet pan. Yield will depend on the size you choose.
Preheat oven to 350 degree F.
In a mixer, beat almond paste, marmalade and zest for a few minutes, until broken apart. Add eggs one at a time, adding the single yolk last. Mix in the flour on low speed, until just combined. Scrape down the sides of the bowl, then add the melted butter, and mix until blended. Batter will be very thin.
Fill tart pan or cups nearly full using a spoon or pastry bag, if preferred. Bake until firm and lightly browned, about 20 minutes. Cool completely. Dust with powdered sugar. These can be served right in the cups. Enjoy your little gems!

Nutrition Facts : Calories 150.3, Fat 11.3, SaturatedFat 4.5, Cholesterol 67, Sodium 18.7, Carbohydrate 10, Fiber 0.8, Sugar 6.4, Protein 3.2