Pastel Tea Cookies Recipes

15 BEST COOKIES FOR TEA

Steps:

• Preheat the oven to 325 degrees.
• Cream together ¾ of a cup of butter and 1 cup white sugar until light and fluffy.
• Add in 1 egg, 2 tbsp. of corn syrup, and 1 tsp. lemon extract.
• Stir in your dry ingredients: 2 cups of all-purpose flour, 1 tsp. of baking soda, and 1 tsp. of baking powder.
• Cover dough and chill in the refrigerator for at least one hour.
• Line a cookie sheet with parchment paper and roll cookie dough into even, walnut-sized balls.
• Roll the dough balls in ½ of a cup of white sugar and place them on the cookie sheet.
• Bake until lightly browned, or twelve minutes.

SUGARED PUFF-PASTRY TEA COOKIES

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.

TEA CAKES

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.

GRANDMA'S OLD FASHIONED TEA CAKES

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.

EARL GREY TEA COOKIES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Lightly spray a baking sheet with cooking spray.
• Combine flour, white sugar, confectioners' sugar, baking soda, and salt in a large bowl. Cut open tea bags and mix tea leaves evenly into the flour mixture.
• Add butter, eggs, water, and vanilla extract to the flour mixture. Mix with an electric mixer or rubber spatula until dough comes together.
• Roll dough into balls and shape into 2-inch cookies on the prepared baking sheet.
• Bake in the preheated oven until edges are light brown, about 12 minutes. Cool cookies for 5 minutes before serving.

ENGLISH TEA CAKES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in vanilla. Gradually add flour and mix well. Drop by heaping tablespoonfuls into greased miniature muffin cups; flatten slightly. Press a walnut half into the center of each., Bake at 350° for 10-12 minutes or until edges are lightly browned. Cool for 2 minutes before removing from pans to wire racks.

TEA COOKIES I

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.