Tea Cakes

 

2 sticks softened butter
3 eggs
2 cups sugar
1 teaspoon vanilla
3 cups flour
1 half teaspoon soda
pinch of salt
cream butter, eggs, sugar, and vanilla just enough to blend
well.add flour, soda and salt and that has been mixed together,
stir in just enough to mix well. drop by teaspoon on greased
cookie sheet, cook at 350 till lightly browned.

Tea Cakes

Ingredients:
1 1/2 Cups Sugar
1/2   Cup Shortening
1/2  Teaspoon Baking Soda
1/2 Cup Buttermilk
1 Egg
1 Teaspoon Salt
1/2 Teaspoon Nutmeg
2 Cups Flour

Instructions:
Cream sugar and shortening.  Beat in eggs. Stir in
buttermilk.  Sift and add flour, soda, salt, and
nutmeg.  Drop by teaspoon on greased cookie
sheet.  Bake at 350 degrees F for 10 to 12
minutes.

Tea Cakes

1 cup Crisco shortening
2 cups sugar
2 eggs
1 tsp. vanilla extract
3 cups sifted self rising flour
1/2 cup milk

Cream together shortening and sugar.
Add eggs and vanilla.
Add 1 cup of flour at a time
then stir, to ensure proper mixing.  T
hen add milk and blend.
Spoon dough out with 1 tbsp, roll into hand
and then flatten out.

Bake on ungreased cookie sheet
350 degrees for 10 - 12 minutes

OLD-FASHIONED ALABAMA TEA CAKES

1 c. granulated sugar
1 egg
1/3 c. buttermilk
1/2 stick butter
1 tsp. flavoring
2 c. self-rising flour, sifted

Thoroughly cream the butter and sugar. Add egg and
vanilla; beat until light and fluffy. Stir in buttermilk and
blend flour into creamed mixture. Mix well. Work to soft
dough. On lightly floured surface, roll out thinly and cut as
desired. Place on greased cookie sheet, 1 to 2-inches apart.
Bake at 350 degrees for about 8 to 10 minutes or until golden
brown.
Note: Dough may be chilled until ready for use. In
fact, chilling for at least an hour makes it easier to roll out
the dough without using unnecessary flour.

Butter Tea Cakes

These are a cross between a vanilla sugar cookie and a rich
biscuit meant to be eaten any time of the day--or night.

1 cup unsalted butter, at room temperature
2 cups sugar
2 large eggs
1/2 teaspoon salt
2 teaspoons pure vanilla extract
2/3 cup of milk
4 cups all-purpose flour, plus more as needed

Preheat the oven to 350 degrees. Line baking sheets with
parchment paper. Set aside.
In a large mixing bowl, cream the butter and sugar with an
electric mixer on medium speed until light. Beat in the eggs
one at a time. Beat in the salt and vanilla, then the milk.
Add 4 cups flour and mix well. Divide the dough in half, wrap
well and refrigerate at least 2 hours or until firm enough to
handle.

Roll both portions out on a lightly floured surface to about 1/2
inch thickness, adding more flour if necessary. Use floured
cutters 2 to 3 inches in diameter to cut out rounds. Place on
the lined baking sheets and bake in the center of the oven about
10 minutes or until just firm to the touch. Cool on wire racks.
Makes 2 to 3 dozen tea cakes depending upon the size of the
cutter.

Tangerine Tea Cakes

13   ounces  almond paste -- or  marzipan
1  tablespoon  tangerine marmalade -- or orange  marmalade
1   tangerine  -- sectioned and rind  grated
3  eggs
1  egg yolk
1/4  cup   flour
7   tablespoons  unsalted butter -- melted
1/4   cup  powdered sugar

Arrange 50 mini muffin paper cups on a sheet  pan. In a mixer
fitted with a paddle attachment combine the almond paste, jam 
and tangerine rind until smooth. Mix in the eggs 1 at a time,
adding the  single yolk last. Add the flour and mix on low speed.
Add the melted butter  and mix until blended. Fill a pastry bag
with the batter and pipe into the  cups filling each 3/4 full.
Place 1/4 of a tangerine section, with the cut  side facing up
on each teacake then sprinkle them all liberally with  powdered
sugar. Bake in a preheated 350 degree F oven until firm and 
lightly browned, about 20 minute. Cool and serve at room
temperature in  their papers.

Russian Tea Cakes

Servings: 24-36

Provided by Chef Bill Yosses

Served at Josephs Citarella



8 ounces (2 sticks) unsalted butter

1/2 cup confectioners' sugar plus extra for rolling

2 cups all-purpose flour

2 cups shelled, chopped nuts (suggested: 1/2 cup each of pecans,

walnuts, almonds, and hazelnuts)

1 teaspoon vanilla extract

1/4 teaspoon salt

2 teaspoons ground cardamom



Preheat the oven to 350 degrees. Line two cookie sheets with

parchment paper.



Beat butter and confectioners' sugar in the bowl of a mixer fitted

with the paddle attachment at medium speed until it's smooth. Add the

flour, nuts, vanilla extract, salt, and cardamom and continue mixing

until a smooth paste forms. (The dough will keep in the refrigerator

for 2 weeks.)



Form dough into 3/4-inch balls and place on cookie sheets. Bake for 6

minutes or until edges brown.



While the cookies are still hot from the oven, roll them in a dish of

confectioners' sugar. Cool on a rack. Wrap well with plastic, and

place in an airtight container.