Polish Tea Cookies 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.

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.

GRANDMA'S POLISH COOKIES

Steps:

• In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. In another bowl, beat egg yolks until foamy; add milk and vanilla. Stir into crumb mixture until dough is stiff enough to knead. , Turn onto a lightly floured surface; knead 8-10 times. Divide dough into 4 pieces. Roll each portion into a 1/4-in.-thick rectangle; cut into 4x1-1/2-in. strips. Cut a 2-in. lengthwise slit down the middle of each strip; pull one of the ends through the slit like a bow., In an electric skillet or deep-fat fryer, heat oil to 375°. Fry dough strips, a few at a time, until golden brown on both sides. Drain on paper towels. Dust 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.

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

OLD-FASHIONED TEA COOKIES

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.