TEA CAKES II
- Cream together eggs, butter, sugar and baking powder. Stir in the flour. Dough will be stiff.
- Shape in walnut sized balls and flatten with the bottom of a glass.
- Place on an ungreased cookie sheet and bake at 350 degrees F (175 degrees C) for 8 minutes. If you brown them, you've overbaked them. These may also be rolled out and cut with cookie cutters.
Nutrition Facts : Calories 359 calories, Carbohydrate 54.2 g, Cholesterol 41.3 mg, Fat 13.4 g, Fiber 1.1 g, Protein 5.7 g, SaturatedFat 3.4 g, Sodium 70.6 mg, Sugar 22.4 g
OLD-FASHIONED TEA COOKIES
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
Yield 4 dozen.
Number Of Ingredients 6
- 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.
- 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.
- Preheat oven to 375 degrees F (190 degrees C). Grease and flour twenty-four 3-inch Madeleine molds.
- In a medium bowl beat eggs, vanilla and lemon zest with an electric mixer on high speed for 5 minutes. Gradually beat in the confectioners' sugar. Beat for 5 to 7 minutes or until thick and satiny.
- Sift together the flour and baking powder. Sift one-fourth of the flour mixture over the egg mixture, gently fold in. Fold in the remaining flour by fourths. Then fold in the melted and cooled butter. Spoon batter into the prepared molds, filling 3/4 full.
- Bake at 375 degrees F (190 degrees C) for 10 to 12 minutes or until the edges are golden and the top s spring back. Cool in molds on a rack for 1 minute. Loosen cookies with a knife. Invert cookies onto a rack and cool. Sift confectioners' sugar over the tops or melt semi-sweet chocolate chips and dip the tips in the chocolate. Store in an airtight container.
Nutrition Facts : Calories 147.7 calories, Carbohydrate 16.1 g, Cholesterol 51.3 mg, Fat 8.6 g, Fiber 0.2 g, Protein 1.9 g, SaturatedFat 5.1 g, Sodium 76.6 mg, Sugar 9.9 g
TEA COOKIES I
- 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
RUSSIAN TEA COOKIES
I got this recipe from a friend, and as always, I changed a few things. Her recipe called for melted butter, but I liked the texture better when it was softened, not melted. It's not "traditional," but when in Hawaii, you just gotta use macadamia nuts. But I like the a mix of pecans and walnuts the best if there are no mac nuts. These cookies are so simple to make and use basic ingredients and are a staple in my holiday goody containers. My nephews love to help me make these, because they know they get to make a mess when they roll them in powdered sugar. I like to make them bite-sized, since the big ones make a mess if you don't pop the whole thing in your mouth! The smallest cookie scooper I have is 25 mm, and they come out about less than half the size of a regular cookie scooper. The little guys bake for 7-8 minutes.
Provided by caffeine junkie
Yield 4 dozen
Number Of Ingredients 9
- Preheat oven to 400 degrees. In a large bowl, cream butter and 1/2 cup powdered sugar until smooth. Add almond and vanilla extracts. Slowly add flour and salt to butter mixture, and mix until incorporated. Mix in pecans and walnuts.
- Use a cookie scooper to scoop the dough and then roll into balls (or use your hands to form 1" balls). Bake for 10-12 minutes. (These cookies barely brown, so if they don't look done, it's okay!).
- Roll in powdered sugar while still warm, and roll again when cool.
SOUTHERN TEA COOKIES
- Preheat oven to 350°F.
- In a large bowl sift flour, baking soda and baking powder together.
- Add remaining ingredients and blend well.
- Dough should be soft.
- Roll dough out onto a floured surface until approximately 1/4-inch thick.
- Cut dough into desired shapes and place on lightly greased baking sheets.
- Bake at 350° for 10-12 minutes.
Nutrition Facts : Calories 72.3, Fat 2.8, SaturatedFat 1.7, Cholesterol 12, Sodium 54, Carbohydrate 11, Fiber 0.2, Sugar 5.7, Protein 1
MEXICAN TEA COOKIES
Mexican tea cookies are a holiday favorite in our family. I updated the recipe by frosting them with a buttercream made with dulce de leche. They are tender, crumbly cookies that everyone enjoys. -David Ross, Spokane Valley, Washington
Provided by Taste of Home
Yield 3 dozen.
Number Of Ingredients 17
- In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Beat in egg and vanilla. In another bowl, whisk flour, pecans, baking powder, salt and cinnamon; gradually beat into creamed mixture; dough will be soft. Form dough into a disk; wrap and refrigerate 1 hour or until chilled. , Preheat oven to 350°. On a floured surface, roll dough to 1/4-in. thickness. Cut with a floured 2-in. round cookie cutter; re-roll dough scraps as needed. Place 2 in. apart on parchment-lined baking sheets. Bake until until edges begin to lightly brown, 10-12 minutes. Remove from pans to wire racks to cool completely. , For buttercream, in a large bowl, beat butter, cream and vanilla until creamy. Beat in confectioners' sugar alternately with dulce de leche until smooth. Sprinkle cookies with additional confectioners' sugar. Pipe buttercream onto cookies; sprinkle with pecans. Store, covered in refrigerator.
Nutrition Facts : Calories 188 calories, Fat 10g fat (5g saturated fat), Cholesterol 27mg cholesterol, Sodium 101mg sodium, Carbohydrate 23g carbohydrate (13g sugars, Fiber 1g fiber), Protein 2g protein.
More about "tea cookies ii recipes"
COOKIES MADE WITH TEA: 8 RECIPES FROM EARL GREY TO CHAI
Estimated Reading Time 50 secs
- Earl Grey Tea Cookies – Icebox cookies with a rich yet delicate flavor; the recipe works with other tea varieties, too (The Kitchn)
- Green Tea Cookies – Vibrantly green cookies made with matcha powder (The Cookiepedia/Serious Eats)
- Brown Sugar and Black Tea Roll-Out Cookies – Plus clever tips for naturally colored sugars (Sweet Beet and Green Bean)
- Vanilla Rooibos Tea Cookies – Toasted rooibos gives these cookies a beautiful fragrance (Food52)
- Hibiscus Tea and Poppy Seed Shortbread – Made with magenta, hibiscus-infused butter (Sprinkle Bakes)
- Oolong Tea Meringue – Ethereal kisses infused with aromatic Chinese tea (Mountain Tea)
- Chai Shortbread Cookies with Sea Salt – Chai tea gives these cookies a dose of warming spice (Foodie Crush)
BROWN SUGAR TEA COOKIES - HEALTHY + LOW SUGAR COOKIES
BUTTER COOKIES II RECIPE - FOOD NEWS
210 EASY TEA PARTY COOKIES & PASTRIES IDEAS - PINTEREST
OLD-FASHIONED TEA CAKES RECIPE | MYRECIPES
OLD FASHIONED TEA CAKES II GOOD RECIPES - FOOD NEWS
TEA COOKIES II THE BEST RECIPES - RECIPES FOR HOME AND FAMILY
ALL-BUTTER TEA CAKE COOKIES (CLASSIC SOUTHERN HOLIDAY COOKIES)
TEA COOKIE RECIPE - GETRECIPESUS.FUN
TEA COOKIES - THE MIDNIGHT BAKER - EASY COOKIE RECIPE
ENGLISH TEA COOKIES - RECIPE | COOKS.COM
10 BEST GREEN TEA COOKIES RECIPES | YUMMLY
TEA BISCUITS II | RECIPES WIKI | FANDOM
TEA CUP COOKIES, EDIBLE CRAFT WITH THE KIDS - BELLY RUMBLES
OLD FASHIONED TEA CAKES - SOUTHERN-STYLE LIKE GRANDMA'S!
EASY TEA CAKE COOKIES RECIPE - THE SPRUCE EATS
THAI TEA COOKIES | CREATED BY DIANE
TEA COOKIES RECIPE - CREATE THE MOST AMAZING DISHES
THREE HOMEMADE COOKIES MADE WITH TEA - PLUM DELUXE
TEA CAKES II RECIPE
TEA CAKE COOKIES (OLD-FASHIONED CRISPY VERSION) - SOUTHERN PLATE
TEA COOKIES II RECIPE RECIPE
LEMON TEA COOKIES - GLORIOUS TREATS
TEABAG SUGAR COOKIES - MOM LOVES BAKING
NEW RECIPES FOR EXCEPTIONAL TEA COOKIES - CAPTAIN FREEMAN INN
OLD FASHIONED TEA CAKES II - TEA CAKES AND BISCUITS RECIPES
MATCHA GREEN TEA COOKIES 抹茶クッキー • JUST ONE COOKBOOK
LEMON TEA CAKE COOKIES, THE BEST SOFT LEMON COOKIES EVER
10 BEST GREEN TEA COOKIES RECIPES | YUMMLY
RECIPE: EARL GREY TEA COOKIES | KITCHN
OLD TIME TEA CAKE COOKIES - RECIPE | COOKS.COM
TEA BLENDS, RECIPES, GIFTS & TEAWARE | STASH TEA
CINNAMON TEA COOKIES - A KITCHEN ADDICTION
OLD-FASHIONED VANILLA TEA CAKE COOKIES RECIPE - THE SPRUCE EATS
TEA COOKIES | THE MOST DELICIOUS RECIPES EVER | RECIPESS.NET
GREEN TEA COOKIES
OUR BEST ITALIAN TEA COOKIES RECIPE - PLUM DELUXE
You'll also love