Brown Sugar Tea Cookie Recipes

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GRANDMA'S OLD FASHIONED TEA CAKES



Grandma's Old Fashioned Tea Cakes image

A soft teacake that is best when one to two days old. You can change flavors by substituting almond or lemon extract for the vanilla. Add a few drop of food coloring to dress up the dough for special occasions.

Provided by RGA

Categories     Desserts     Cookies     Sugar Cookies

Time 53m

Yield 24

Number Of Ingredients 8

1 cup butter
1 ¾ cups white sugar
2 eggs
3 cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
¼ teaspoon ground nutmeg
1 teaspoon vanilla extract

Steps:

  • In a medium bowl, cream together the butter and sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, baking soda, salt and nutmeg; stir into the creamed mixture. Knead dough for a few turnns on a floured board until smooth. Cover and refrigerate until firm.
  • Preheat the oven to 325 degrees F (165 degrees C). On a lightly floured surface, roll the dough out to 1/4 inch in thickness. Cut into desired shapes with cookie cutters. Place cookies 1 1/2 inches apart onto cookie sheets.
  • Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Nutrition Facts : Calories 187.8 calories, Carbohydrate 26.6 g, Cholesterol 35.8 mg, Fat 8.3 g, Fiber 0.4 g, Protein 2.2 g, SaturatedFat 5 g, Sodium 135.3 mg, Sugar 14.7 g

TEA COOKIES I



Tea Cookies I image

This recipe makes 30 to 35 cookies. They are delicious, can't eat just one.

Provided by Mari

Categories     Desserts     Cookies     Butter Cookie Recipes     Tea Cakes and Biscuits Recipes

Yield 12

Number Of Ingredients 8

1 cup butter, softened
½ cup confectioners' sugar
1 ½ teaspoons vanilla extract
2 cups all-purpose flour
1 pinch salt
1 ½ teaspoons baking powder
¾ cup chopped walnuts
⅓ cup confectioners' sugar for dusting

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.

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

BROWN SUGAR TEA COOKIE



Brown Sugar Tea Cookie image

A very nice soft tea cookie with a hint of caramel and cream cheese. Cookie bakes to a pretty golden brown crispy edge perfect for serving with a fuit and whipped topping dessert or having with a cup of coffee or tea.

Provided by Debbie Bankston @Deb59

Categories     Cookies

Number Of Ingredients 8

1 - egg extra large
6 tablespoon(s) butter
4 tablespoon(s) cream cheese
1/2 cup(s) cane sugar
1/4 cup(s) light brown sugar packed
3/4 cup(s) self rising flour
1/4 cup(s) heavy whipping cream
1/2 teaspoon(s) vanilla extract

Steps:

  • Heat oven to 325% Line baking sheets with parchment. I used a fresh sheet of parchment for each cooking. Egg and heavy cream needs to be room temperature. Butter and cream cheese need to be softened. I used a whisk and mixed by hand but an electric mixer can also be used.
  • Beat softened butter and cream cheese well. Add room temperature egg and beat well.
  • Add both sugars and beat to a nice creamy mixture. Add self rising flour and room temperature heavy whipping cream alternately, mixing well after each, ending with flour. Add vanilla extract and mix to incorporate.
  • I used a 2 Tablespoon scoop to place 12 dollops of the soft creamy mixture onto the parchment lined baking sheet.
  • Bake at 325% pre heated oven for 18 to 22 minutes or until a nice golden brown crispy edge forms around the cookies.
  • Remove from oven and carefully slide the parchment with cookies onto a cooling rack, repeat cooking for next 12 cookies. Let sit on parchment for 3 to 5 minutes, then using a thin metal spatula remove the cookies to the cooling rack to finish cooling completely. Store in air tight container. This recipe made 27 cookies with the size scoop i used. Cooking times can vary by oven and amount of batter in scoop.

HEAVENLY TEA COOKIES (LIGHT AND CRISPY) BY FREDA



Heavenly tea Cookies (light and crispy) by freda image

These Cookies guaranteed, You can't eat just one. These are a Very Light and crispy cookie, great for the cookie Jar or a Mother daughter Tea. I first tasted these while Visiting a lady friend in a Senior Housing Comunity. Her neighbor and fiend had baked these for her and shared. I said "I love these and wanted the recipe" I...

Provided by FREDA GABLE

Categories     Other Appetizers

Time 30m

Number Of Ingredients 16

HEAVENLY "LIGHT AND CRISP" COOKIES BY FREDA
BEAT THE FOLLOWING ( 7 ) ITEMS WITH MIXER
1 C sugar
1 C pdr. sugar
1 C butter, softened @ room temp
3/4 C veg oil
2 TBS milk or cream
1 TBS pure vanilla extract
2 eggs
STIR IN THE FOLLOWING, THEN COVER & CHILL 2 HRS
4 1/4 C flour
1 tsp soda, (baking soda)
1 tsp cream of tartar
1/2 tsp salt
ROLL DOUGH INTO THE FOLLOWING SUGAR
1/4 C granulated sugar

Steps:

  • 1. Follow Directions as Listed Avove, Exactly. Makes 3 1/2 dozen 2" cookies
  • 2. When Ready to bake, Preheat Oven @ 350 Degrees Roll chilled dough into small balls.
  • 3. Roll balls into remaining 1/4 C sugar. Place Balls 3 " apart on ungreased Bakng sheet. Flatten to 1/4" with bottom of a glass. Srinkle tops with additional sugar
  • 4. Bake @ 350 degrees, 13-15 min. only until the edges of cookies begin to turn golden brown. REMOVE from cookie sheet, cool completely. Note: a Glaze can be drizzled over these Cookies for an additional touch, taste, and decoration, ( is my addition)

HEIRLOOM CLIFFORD TEA COOKIES



Heirloom Clifford Tea Cookies image

This recipe is sure to please since you can make the dough up, roll it on wax paper and freeze till needed! Then set out on counter a few minutes and use a very sharp knife and cut nice thin cookies! Bake as usual according to recipe but be sure not to over brown them. You can make and freeze many cookie recipes, such as old...

Provided by Donna Thiemann

Categories     Cookies

Time 30m

Number Of Ingredients 7

1 c butter
2 c brown sugar
2 eggs, fresh
3-1/2 c flour, a/p or white flour, not self rising
1 tsp baking soda
1/2 tsp salt
1 c nuts, chopped

Steps:

  • 1. Cream the butter and sugar thoroughly. Add the eggs and continue to beat. Sift flour, soda, and salt three times and add with the nuts to the first mixture. Pack in a mold and leave in a refrigerator over night, then turn out on a board and slice as thin as possible and bake in hot oven. Time in oven, 15 minutes. Temperature, 400°. Servings, 60
  • 2. Note: you can roll these in a log with wax paper. Place in fridge or freezer till ready to bake! While still a touch cold slice these with a sharp knife! Sit them on a greased cookie sheet or on parchment paper. Bake at 400*F for 15 minutes or until slightly browned on edges. Makes 60
  • 3. These freeze well for 2-3 months if sealed well! You may place them in your fridge for 48 hours if expecting to use the dough soon!

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