Best Clifford Tea Cookies Recipes

CLIFFORD TEA COOKIES

Clifford Tea Cookies image

From my grandmother's collection, we also know this recipe by the name, "Caramel Refrigerator Cookies." They are simple but delightful little cookie to serve at any time, not just when enjoying a cup of hot tea.

Provided by wyomugs

Categories Dessert

Time 20m

Yield 5 dozen

Number Of Ingredients 8

Ingredients

1 cup oleo, softened
2 cups brown sugar
2 eggs
1 teaspoon vanilla
3 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup finely chopped nuts

Steps:

Sift together flour, baking soda, salt, and nuts and set aside.
Cream together in large mixing bowl the oleo, sugar, eggs, and vanilla.
In batches, mix in dry ingredients. Using a strong butter knife to mix with makes mixing easier, but it is a very stiff dough.
Cover with plastic wrap and refrigerate overnight.
When ready to bake, heat oven to 400 (F). Roll into small 1" balls, flatten with bottom of glass, on an UNGREASED cookie sheet. You can space them close together as they do not spread much in baking.
Bake 8-10 minutes. Cool on pan 2 minutes before transferring to cooling racks. Store in air tight container.

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

Ingredients

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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