TEA CAKES I
This is a really good tea cake that is easy to make.
Provided by Jane Choate
Categories Desserts Cookies Cut-Out Cookie Recipes
Yield 24
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Mix shortening and sugar well. Add eggs. Mix dry ingredients together and add to shortening mixture until dough is stiff and doesn't seem sticky (you may not need to add all of the flour).
- Roll out on a floured board. Cut into shapes. Decorate with sprinkles or colored sugar. Re-roll trimmings and cut into shapes until all of the dough has been used.
- Bake on lightly greased cookie sheets for 8 to 9 minutes.
Nutrition Facts : Calories 167.9 calories, Carbohydrate 28.4 g, Cholesterol 15.5 mg, Fat 4.9 g, Fiber 0.6 g, Protein 2.7 g, SaturatedFat 1.2 g, Sodium 107.1 mg, Sugar 12.6 g
TEA CAKE KISSES
A melt-in-your-mouth tea cake cookie with a surprise chocolate kiss inside! This cookie has been a family favorite at Christmas for years.
Provided by Cindi F.
Categories Dessert
Time 40m
Yield 24 cookies
Number Of Ingredients 6
Steps:
- In large bowl, soften the butter using a mixer set at medium speed.
- Add powdered sugar and vanilla; beat well until light and fluffy.
- Fold in flour and finely chopped nuts and beat until well mixed.
- Shape approximately 1 Tbl dough around each Kiss so that it forms a ball with the Kiss inside.
- Place on ungreased cookie sheet and bake for 10- -12 minutes at 375 degrees.
- Roll warm cookies in powdered sugar.
EASY TEA CAKES
Steps:
- Preheat the oven to 350 degrees F.
- Cream the butter and sugar, about 4 minutes. Add the eggs and mix thoroughly. Then add the milk and gradually add the flour, making a light, soft dough. Roll the dough out so it¿s very thin. Cut into rounds and put on a buttered baking pan. Bake until the cakes are yellowish in color, about 8 minutes.
TEA CAKES
Steps:
- Preheat oven to 300 degrees F.
- In a large mixing bowl, combine flour, baking powder, eggs, sugar, butter, shortening, lemon extract, nutmeg and water. On a floured surface, roll out the dough to 1/2-inch thickness. Cut with a 2 1/2-inch circle biscuit cutter.
- Place on a greased baking sheet. Bake in oven for 15 to 25 minutes, or until slightly golden on the edges. Serve.
TEA CAKES
You can personalize these tea cakes if you like, substituting a pinch of cinnamon, allspice, or mace for the nutmeg or sour cream for the buttermilk.
Provided by Toni Tipton-Martin
Categories Juneteenth Dessert snack Cookies Spice Bake Nutmeg Peanut Free Tree Nut Free
Yield Makes about 2 dozen tea cakes
Number Of Ingredients 11
Steps:
- In a bowl, whisk together the flour,baking powder, baking soda, salt, and nutmeg.
- In a stand mixer fitted with the paddle attachment, cream together the butter and sugar on medium speed until light and fluffy, 2 to 3 minutes. Scrape down the sides of the bowl. Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl again, then beat in the buttermilk and vanilla.
- Gradually add the flour mixture, beating just until smooth and well blended. Divide the dough in half. Flatten each half into a disc. Wrap in plastic and refrigerate until chilled and slightly stiff, at least 1 hour, but overnight ideally.
- Preheat the oven to 375°F. Line baking sheets with parchment paper.
- On a lightly floured surface, working with one portion at a time, roll the dough to a ¼-inch thickness. Cut with a floured 1½-inch round biscuit cutter. Gather the scraps, reroll, and cut again. Sprinkle lightly with demerara sugar. Transfer the tea cakes to the baking sheets and space them about 1 inch apart.
- Bake until the tea cakes are lightly browned, 8 to 10 minutes. Cool on the pan for 1 minute, then transfer to a wire rack to cool completely. The tea cakes will keep for about 2 weeks in an airtight container.
EASY RUSSIAN TEA CAKES
This classic melt-in-your mouth cookie is a must-have on every Christmas cookie platter, and our new version is even easier than the original.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h20m
Yield 44
Number Of Ingredients 6
Steps:
- Heat oven to 350°F.
- In large bowl, mix cookie mix, flour, melted butter and egg with spoon until soft dough forms. Stir in pecans. Press firmly to shape dough into 1 1/4-inch balls. Place 1 inch apart on ungreased cookie sheets.
- Bake 10 to 12 minutes or until set but not brown. Cool 2 minutes on cookie sheet; remove to cooling rack. Cool 5 minutes. In small bowl, place powdered sugar. Roll each warm cookie in powdered sugar, and place on cooling rack. Cool completely, at least 20 minutes.
- Roll cookies again in powdered sugar to coat. Store covered at room temperature.
Nutrition Facts : Calories 100, Carbohydrate 14 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 1 1/2 g, ServingSize 1 Cookie, Sodium 50 mg, Sugar 9 g, TransFat 0 g
TEA CAKES III
A dainty cookie with nuts, that is rolled in confectioners' sugar. These cookies are similar to the Russian Tea Cakes and they don't last long!
Provided by Kirsten
Categories Desserts Cookies Butter Cookie Recipes Tea Cakes and Biscuits Recipes
Yield 48
Number Of Ingredients 8
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.
Nutrition Facts : Calories 74.7 calories, Carbohydrate 8.5 g, Cholesterol 10.2 mg, Fat 4.2 g, Fiber 0.3 g, Protein 0.8 g, SaturatedFat 2.5 g, Sodium 51.7 mg, Sugar 3.3 g
TEACAKES
Spare a bit of time to bake these delicious teacakes which you can serve warm with butter for a weekend breakfast, coffee morning or afternoon tea
Provided by Elena Silcock
Categories Afternoon tea, Breakfast
Time 35m
Number Of Ingredients 9
Steps:
- Warm the milk with the butter in a pan until the butter has melted, then add 100ml water to cool the mixture to room temp. Tip the flour, yeast, sugar, spice and 1 tsp salt into a bowl, making sure the yeast is on the other side of the bowl to the salt. Make a well in the flour mixture and pour the milk and butter in, mixing until it forms big flakes, then bring together with your hands. Tip on a surface and knead until smooth (about 5 mins). Put the dough into a large, lightly oiled bowl, cover with a damp tea towel and leave until doubled in size, so about 1-1 ½ hours.
- Line a tray with baking paper. Tip the mixed dried fruits into the dough and knead them in, trying to disperse them evenly throughout the dough. Cut your dough into 6 even-sized balls, take each ball and, using the cup of your hand, and pressing down a little with your palm, roll the ball in a circular motion on the surface to create tension across the top of the bun and a neat round shape. Place onto a tray about 5cm away from each other and press down with your palm to flatten the dough down a little, creating the teacake shape. Cover loosely with an oiled sheet of cling film, for a further 45 mins, or until they have doubled in size.
- Meanwhile, heat the oven to 200C/180C fan/gas mark 6. Brush the top of each bun liberally with the egg wash, then bake for 20 mins on the top shelf of the oven, until the buns are golden and well risen. Allow to cool on a wire rack, then slice in half, toast and slather with butter if you like.
Nutrition Facts : Calories 338 calories, Fat 6 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 60 grams carbohydrates, Sugar 16 grams sugar, Fiber 2 grams fiber, Protein 10 grams protein, Sodium 1 milligram of sodium
SOUTHERN TEA CAKES
There were nine children in our family and Mother had to stretch the budget, so she made these often for dessert. I loved them when I was a child, and they're still a special treat. In fact, I've never met anyone who doesn't like these cookies. They're so simple and quick to make.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 3 dozen.
Number Of Ingredients 6
Steps:
- In a bowl, cream together shortening and sugar. Beat in eggs. Add milk and vanilla; beat well. Stir in flour; mix well. , Drop by tablespoonfuls 2-1/2 in. apart onto greased baking sheets. Bake at 350° for 15-20 minutes.
Nutrition Facts : Calories 252 calories, Fat 11g fat (3g saturated fat), Cholesterol 25mg cholesterol, Sodium 251mg sodium, Carbohydrate 34g carbohydrate (19g sugars, Fiber 0 fiber), Protein 3g protein.
CAKE OF KISSES
This is my modified version of a recipe from the Australian Woman's Weekly Best Ever Recipes. This makes a great dessert for a special occasion, it tastes and looks stunning. It is hard to describe but I'll try. It is actually meringue layers of varying sizes with cream and sliced strawberries between each layer. It is put together in a large cone shape then surrounded with tiny meringues, piped stars of whipped cream and whole strawberries for decoration. When served along with a fresh fruit salad it is just like eating pavlova. This does take a long time but it is well worth the effort and time. I am guessing at preparation time and it serves many. The original recipe had no strawberries, only cream between layers.
Provided by Ninna
Categories Dessert
Time 1h
Yield 12-14 serving(s)
Number Of Ingredients 4
Steps:
- To prepare trays; cover two large flat oven trays with aluminium foil; on first tray mark two circles, one 15cm (6"), one 10cm (4") in diameter.
- On the second tray mark three circles, 12cm (5"), 8cm (3") and 5cm (2") in diameter; saucers, cups, jars and lids of the right sizes can be used as guides for circles.
- The meringues are made in two batches, each using half of the above ingredients; when ready to make second batch of meringues, cover trays with fresh aluminium foil or baking paper.
- Beat 4 egg whites until soft peaks form; gradually beat in 1 1/4 cups of sugar, 1 tablespoon at a time; make sure each spoonful of sugar is dissolved by beating before adding the next spoonful, this ensures crisp meringues - if you want pink layers in cake, beat in enough food colouring to tint meringue light pink, otherwise leave meringue layers white.
- Spread meringue over circles marked on foil on the two prepared trays so they are approximately 2 cm (3/4") thick; smooth tops of circles with spatula, bake both trays in very slow oven, 110 deg C (225 deg F) 1 1/4 to 1 1/2 hours; reverse oven position of slide after 30 minutes cooking time to allow for even cooking; when meringue feels dry to touch, remove from oven and carefully slide foil with meringue circles on top on to cake cooler; of if time permits let meringues cool in oven with door ajar, then slide foil with meringue circles on to cake cooler.
- Prepare slides as directed above for remaining meringue; mark 18cm (7") circle on one tray; prepare second batch of meringue with remaining 4 egg whites and 1 1/4 cups of sugar, using no colouring; spread meringue over 18cm (7") circle; mixture should be only about 1 cm (1/2") thick then pipe 14 individual meringues approximately 4 cm (1 ½") in diameter on to foil.
- Pipe small individual meringues approximately 2.5cm (1") in diameter on second foil covered tray; you will need approximately 50 small meringues, which will all fit on to one tray; put tray with large circle and large meringues on shelf in centre of oven, put tray with small individual meringues on oven shelf beneath; bake in a very slow oven 110 deg C (225 deg F); after 30 to 45 minutes take lower tray with small meringues from oven and set aside to cool; move remaining tray one shelf down in the oven, where the small meringues were before.
- After 45 minutes to 1 hour remove large individual meringues from top tray on to cake cooler; return large meringue circle to oven for a further 30 minutes cooking time or until it is dry to touch.
- Wash, hull and slice strawberries, leaving at least 12 whole for decoration; spread out on paper towels to dry, whip cream to firm piping consistency, ( I find that if I test, as it gets close to right consistency, by tipping upside down - cream will stay in bowl if firm enough for piping, but keep testing so it doesn't curdle if whipped too much) then spoon into large piping bag fitted with star tube; put 18cm (7") meringue circle on serving plate, spread top lightly with whipped cream, top with sliced strawberries, then 15cm (6") circle; continue with remaining meringue circles in order of size and layers of cream and sliced strawberries - don't put strawberries to close to edge.
- Pipe circle of cream around bottom layer, gently press 4cm (1 ½") diameter individual meringues into circle of cream; pipe another layer of cream above, press circle of small meringues in place; continue in this way until all small meringues are used; pipe small stars of cream in between assembled meringues and decorate with whole strawberries between only some of the meringues.
Nutrition Facts : Calories 406.7, Fat 23.8, SaturatedFat 14.8, Cholesterol 84.9, Sodium 62.9, Carbohydrate 46.6, Fiber 0.7, Sugar 43.4, Protein 4.3
TEA CAKES
I've baked many batches of different cookies through the years, but family and friends tell me these are the best. The simple buttery flavor appeals to all.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 9 dozen.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 81 calories, Fat 4g fat (2g saturated fat), Cholesterol 21mg cholesterol, Sodium 71mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.
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