RUSSIAN CHERRY TEACAKES
Steps:
- Cream the butter, sugar, and vanilla thoroughly. Sift together the flour and salt, add to the butter, and mix. Fold in the nuts and cherries and chill the dough for 1 hour.
- Preheat the oven to 400 degrees F.
- Roll the dough into 1-inch balls and place on an ungreased cookie sheet (they do not spread as they bake). Bake until set but do not brown, about 10 minutes.
- While still warm but set, roll the cookies in confectioners' sugar and cool. Roll in confectioners' sugar again and bake again for 10 to 12 minutes.
CHERRY-PISTACHIO TEA CAKES
Provided by Food Network Kitchen
Time 35m
Yield 12 tea cakes
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F. Line a 12-cup muffin tin with paper liners.
- Pulse the pistachios, flour, baking powder and salt in a food processor until finely ground.
- Whisk the confectioners' sugar and eggs in a large bowl, then whisk in the pistachio mixture until just combined. Stir in the melted butter until just incorporated.
- Spoon 2 tablespoons batter into each muffin cup. Bake until slightly puffed and just beginning to set, about 8 minutes. Place 1 or 2 cherries in the center of each cake and continue baking until the cakes feel springy and the edges are lightly browned, 10 to 12 more minutes. Transfer to a rack and let cool 10 minutes in the pan, then remove from the pan to cool completely. Dust with confectioners' sugar.
CHERRY TEA CAKES
Easy, not too sweet and great with a cup of tea. Picture is my own
Provided by Gail Herbest
Categories Cookies
Time 55m
Number Of Ingredients 10
Steps:
- 1. Heat Oven to 350 degrees. In a large bowl beat powdered sugar, butter, cherry liquid, extract and food coloring, at med speed until well blended. add flour and salt and beat until well blended. stir in cherries.
- 2. shape dough into 1 inch balls and place on an ungreased cookie pan 2 inches apart.
- 3. bake 8-10 minutes or until edges are light golden brown.
- 4. remove from cookie sheets onto cooling rack. cool at least 20-30 minutes and drizzle with melted white/vanilla chocolate chips
CHERRY TEA CAKES RECIPE - (4.5/5)
Provided by kayjayjohnson
Number Of Ingredients 9
Steps:
- 1 Heat oven to 350°F. In large bowl, beat powdered sugar, butter, cherry liquid, almond extract and food color with electric mixer on medium speed until blended. On low speed, beat in flour and salt. Stir in cherries. 2 Shape dough into 1-inch balls. On ungreased cookie sheets, place balls 2 inches apart. 3 Bake 8 to 10 minutes or until edges are light golden brown. Remove from cookie sheets to cooling racks. Cool 20 to 30 minutes. 4 In 1-quart resealable freezer plastic bag, place baking chips; seal bag. Microwave on High 35 to 50 seconds, squeezing chips in bag every 15 seconds, until chips are melted and smooth. Cut small tip from bottom corner of bag; drizzle melted chips over cookies.
SHERRY TEA CAKES AND GLAZE
Steps:
- Preheat the oven to 350 degrees F. Line 2 (12 cup) muffin tins with paper muffin cup liners.
- Combine cake mix, pudding mix, sherry, oil, eggs, and nutmeg in a large bowl. Beat for 2 minutes, or until well blended. Spoon batter into prepared muffin cups, filling each 2/3 full. Bake for 18 minutes, or until light golden brown on top. Cool completely on a wire rack.
- When cupcakes are cool, ice them using a small spatula or butter knife. Let sit until glaze is set. Place sugared pink rose petals on the tops of each cupcakes. Stack 3 glass cake pedestals on top of each other. Arrange cupcakes on each tier.
- Sift confectioners' sugar into a large bowl. Gradually add sherry, whisking until smooth. Do not ice cupcakes until they have cooled completely.
- Beat 2 egg whites in a medium bowl until frothy. With a fine brush, apply a thin coat of egg whites to both sides of each petal. Sprinkle evenly with granulated sugar. Shake off excess sugar and let dry completely on a wire rack, about 2 hours, or let dry overnight.
TINY CHERRY AND ALMOND TEA CAKES
Each of these charming tea cakes is baked with a whole cherry inside -- stem, pit, and all. Be sure to warn guests about the pits, or remove the stems and pits before baking.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes 30
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees. Brush 30 cups of 2 mini-muffin tins with butter, and dust lightly with flour.
- Melt butter in a medium skillet over medium-high heat. When it begins to sputter, reduce heat to medium. Cook, swirling skillet occasionally, until butter has lightly browned. Skim foam from top, and remove skillet from heat.
- Whisk together flour, ground almonds, sugar, and salt in a bowl. Add egg whites, and whisk until smooth. Stir in kirsch. Pour in butter, leaving any dark-brown sediment in skillet, and whisk to combine. Let stand for 20 minutes.
- Ladle 1 tablespoon batter into each buttered muffin cup, filling about halfway. Push a cherry into each, keeping stem end up. With a small spoon, smooth batter over cherries to cover. Bake until a toothpick comes out clean and cakes are golden brown, 12 to 15 minutes. Let cool 10 minutes. Run a knife around edges to loosen, and unmold. Cakes can be stored in airtight containers at room temperature overnight.
TINY CHERRY AND ALMOND TEA CAKES
Make the most of fresh cherry season by baking the little stone fruits right into charming tea cakes. The cakes, made with ground almonds, brown butter, and egg whites, are similar to financiers, which are small, springy brick-shaped cakes named for their resemblance to gold bullion. These cakes are baked with the pits left inside the cherries (be sure to warn guests before serving). Or, if you prefer, remove the pits before baking, leaving the stems intact.
Yield makes 30 mini
Number Of Ingredients 8
Steps:
- Preheat oven to 400°F. Brush mini muffin tins with butter; dust with flour, tapping out excess. In a small saucepan, melt the butter over medium heat. Cook, swirling pan occasionally, until butter is lightly browned and fragrant. Skim foam from top, and remove from heat.
- In a food processor, finely grind almonds (you should have 1 cup), and transfer to a bowl; whisk in flour, sugar, and salt to combine. Add egg whites, and whisk until smooth. Stir in kirsch. Pour in browned butter, leaving any burned sediment behind, and whisk to combine. Let batter rest 20 minutes.
- Fill each prepared cup with 1 tablespoon batter. Push a cherry into batter of each cup, keeping stem end up. With a small spoon, smooth batter over cherries to cover.
- Bake, rotating tins halfway through, until golden brown and a cake tester inserted near cherries comes out clean, 12 to 15 minutes. Transfer tins to wire racks to cool 10 minutes. Run a small offset spatula or knife around edges to loosen; turn out cakes onto racks to cool completely. Cakes can be stored overnight at room temperature in airtight containers.
LITTLE CHERRY TEA CAKES
Make and share this Little Cherry Tea Cakes recipe from Food.com.
Provided by Mrs. Hughes
Categories Dessert
Time 37m
Yield 4 dozen
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees.
- Cream together butter, sugar, eggs, vanilla.
- Add cherries.
- Add nuts.
- Add flour.
- Drop by small teaspoons onto lightly greased cookie sheet.
- Bake 9 minutes.
Nutrition Facts : Calories 724.5, Fat 35.8, SaturatedFat 16.3, Cholesterol 166.8, Sodium 893.1, Carbohydrate 92.8, Fiber 2.8, Sugar 51, Protein 10
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