Best Brown Sugar Tea Cookie Recipes
TEA COOKIES I
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
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
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
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.
HEIRLOOM CLIFFORD TEA COOKIES
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
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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