Brown Sugar Tea Cookie Recipes

TEA COOKIES I

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.

BROWN SUGAR TEA COOKIE

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.

TEA CAKES

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.