Polish Tea Cake Cookies Ciastka Zkoniserwil Recipes

POLISH LEMON SANDWICH TEA COOKIES (CYTRYNOWE CIASTECZKA)

Steps:

• Place rack in the middle of the oven and heat to 375 F.
• In a large bowl, cream together the superfine sugar with 8 ounces softened butter until light and fluffy.
• Beat in egg yolk, lemon juice, lemon zest, and flour until well mixed.
• Using a one-inch cookie scoop, portion dough onto parchment -lined sheet pans, spacing two inches apart. Using the bottom of a glass that has been dipped in flour, lightly tamp the dough twice to flatten it.
• Repeat with the remainder of cookie dough, dipping the glass in more flour, as necessary, so cookies won't stick.
• Bake eight to 10 minutes or until the edges are starting to brown but still quite light in color overall. Remove from oven. Cool five minutes on sheet pans and then transfer to a wire rack to cool completely.
• In a medium bowl, cream together 1/3 cup softened butter, 4 cups confectioners' sugar, 4 tablespoons lemon juice, and 1/2 teaspoon zest . If the mixture is too thick, add milk 1 tablespoon at a time until desired consistency is achieved. This mixture should be thick but smooth.
• To assemble the sandwich cookies, you can use a teaspoon to place dollops of filling; however, we prefer using a piping bag with a plain tip to pipe a spiral of filling onto the flat side of one cookie and then top with another cookie, flat side down. Twist the top cookie a little to make sure it is on securely. Dust the tops with confectioners' sugar.

POLISH TEA COOKIES

Steps:

• Cream together butter and sugar. Add egg yolk and vanilla; beat well. Add the flour; beat again.
• Chill dough for several hours.
• Heat oven to 325 degrees.
• Combine almonds with 2 tablespoons sugar. Form dough into small balls and dip in lightly beaten egg white, then in almond-and-sugar mixture. Press center of each ball with your thumb.
• Bake for 5 minutes, then remove and push down centers again. Bake for another 15 minutes, or until golden brown. Cool slightly and fill centers with jam.

RASPBERRY TEA COOKIES (CIASTKA Z KONSERWA)

Steps:

• Preheat oven to 370 degrees. Beat butter with sugar. Beat in 1/4 cup of raspberry preserves. Beat in egg yolk, almond extract, lemon zest. Mix flour and baking powder together. Gradually beat flour mixture into butter mixture. Take walnut size pieces of dough and roll in almonds (if dough is too sticky, refrigerate it). Set on parchment lined baking sheet and press indentation in center. Bake for 6 minutes. Remove from oven and fill with raspberry preserves. Bake for 6 more minutes to just set filling. Let cool.

POLISH TEA CAKE COOKIES (CIASTKA ZKONISERWIL)

Steps:

• Cream butter & sugar til light, add egg yolk then vanilla mixing well after each. Add flour w/ salt. Roll dough into small balls, dip into beaten egg whites & roll in chopped nuts. Place on GREASED cookie sheet. Press down center of each. Bake at 325 for 5 minutes & press down centers again. Bake additional 10 - 15 mins. till golden on bottom. Add raspberry preserves while still warm

TEA CAKE COOKIES

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 CAKES III

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• In a medium bowl, cream the confectioners' sugar and margarine together. Beat in the vanilla and salt until batter is fluffy and smooth. Stir in the flour, rolled oats and pecans. Roll into 1 inch balls and place on unprepared cookie sheets.
• Bake for 20 to 25 minutes in the preheated oven. When cookies are still slightly warm, roll in confectioners sugar.