Tea Cakes
Tuesday, May 22, 2012
From Queen Tootoo
1 CUP BUTTER (2 STICKS SOFTENED)
2/3 CUP SUGAR
1 EGG
1 TSP. VANILLA
2 ½ CUPS FLOUR
1 teaspoon of baking powder
BEAT TOGETHER BUTTER AND SUGAR, ADD EGG, VANILLA, FLOUR and BAKING POWDER. CONTINUE TO BEAT TILL ALL INGREDIENTS ARE BLENDED GOOD.
PLACE DOUGH IN ICEBOX FOR 3 TO 4 HOURS. PRE-HEAT
OVEN TO 350 WHEN READY TO MAKE YOUR TEA CAKES.
ROLLOUT DOUGH TO THE THICKNESS YOU DESIRE, USUALLY ¼ “ THICK. AND THEN CUT WITH YOUR FAVORITE COOKIE CUTTER. BAKE YOUR COOKIES 8-10 MINUTES AND REMOVE IMMEDIATELY OFF THE COOKIE SHEETS, COOL ON WIRE RACKS. YUMMY PLAIN OR FROSTED… ENJOY
OVEN TO 350 WHEN READY TO MAKE YOUR TEA CAKES.
ROLLOUT DOUGH TO THE THICKNESS YOU DESIRE, USUALLY ¼ “ THICK. AND THEN CUT WITH YOUR FAVORITE COOKIE CUTTER. BAKE YOUR COOKIES 8-10 MINUTES AND REMOVE IMMEDIATELY OFF THE COOKIE SHEETS, COOL ON WIRE RACKS. YUMMY PLAIN OR FROSTED… ENJOY
Her Granny's Tea Cakes
I just found this which would be a quick shortbread also
3- Ingredient COOKIES
INGREDIENTS –
6 oz. (3/4 cup) butter, room temp. –
3.5 oz. (1/2 cup) superfine sugar –
9 oz. (2 1/4 cups) all purpose flour –
Raw sugar or large-granulated sugar for coating (1/2 cup is
plenty)
DIRECTIONS
1. With a paddle attachment, beat together butter and sugar on medium speed until light and fluffy.
2. Add all of the flour in one go and let it mix until mixture resembles a crumb texture. (You can also do this step by hand. Rub the flour into butter and sugar until crumb-like.)
3. Dump cookie mixture onto a clean surface and continue by hand.
4. Lightly knead and work the crumbs until it forms a dough.
5. Shape the dough into a long rectangular prism.
6. Sprinkle raw sugar onto wax paper and roll the dough in it. After the dough is coated with sugar, transfer it onto plastic wrap and set it in the fridge or freezer to firm for about 30 minutes.
7. Slice the dough into 1cm thick square and place on cookie sheet.
8. Preheat oven to 325F and bake for 20 minutes or until lightly golden.
I just found this which would be a quick shortbread also
3- Ingredient COOKIES
INGREDIENTS –
6 oz. (3/4 cup) butter, room temp. –
3.5 oz. (1/2 cup) superfine sugar –
9 oz. (2 1/4 cups) all purpose flour –
Raw sugar or large-granulated sugar for coating (1/2 cup is
plenty)
DIRECTIONS
1. With a paddle attachment, beat together butter and sugar on medium speed until light and fluffy.
2. Add all of the flour in one go and let it mix until mixture resembles a crumb texture. (You can also do this step by hand. Rub the flour into butter and sugar until crumb-like.)
3. Dump cookie mixture onto a clean surface and continue by hand.
4. Lightly knead and work the crumbs until it forms a dough.
5. Shape the dough into a long rectangular prism.
6. Sprinkle raw sugar onto wax paper and roll the dough in it. After the dough is coated with sugar, transfer it onto plastic wrap and set it in the fridge or freezer to firm for about 30 minutes.
7. Slice the dough into 1cm thick square and place on cookie sheet.
8. Preheat oven to 325F and bake for 20 minutes or until lightly golden.
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