Best Heavenly Tea Cookies Light And Crispy By Freda Recipes

TEA COOKIES

Steps:

• Preheat oven to 325F/160C. Line 2 large baking sheets with parchment.
• Add the flour, butter, sugar and semolina in a medium bowl. Mix thoroughly with electric mixer until it resembles the texture of fresh breadcrumbs and will hold together when pressed.
• Divide dough in half. To one half mix in the almond extract and most of the almond slices; mix thoroughly. Divide dough into 20 balls. Place balls on prepared pan and press down with your fingers so that they are about 1/4-inch thick. Press a couple of sliced almonds in the center of each cookie.
• To the remaining half of the dough, knead in the lemon zest. Roll into a log about 10-inches (25 cm) long. If using the demerara or sanding sugar, place the sugar on a plate and roll the log in the sugar. Wrap tightly in plastic wrap and chill for 15 minutes. After dough has chilled, cut the log into 20 /12-inch (1.25 xm) slices and place on the other prepared pan.
• Bake for 10-12 minutes or until the cookies start to brown around the edges. (Both varieties bake at the same temperature for the same amount of time.
• Cool completely on the baking sheets.

WHIPPED HEAVENLY SHORTBREAD COOKIES BY FREDA

Steps:

• 1. Preheat Oven @ 325 degrees. Note: (do not grease Cookie sheets) WHIP butter Until Light & Fluffy. Add Flavoring, Whip well
• 2. Add Pdr Sugar, Cornstarch, Flour & Salt, Mixing Completely
• 3. Fill your Cookie Press, &, or Drop by teaspoons on to Ungreased Cookie Sheet. (Optional) Cherries, Nuts, & Sprinkles can be added Now, then baked.
• 4. Bake @ 325 Degrees for 8-10 Minutes. ( Do not let these Brown)

GRANDMA'S OLD FASHIONED TEA CAKES

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.

EARL GREY TEA COOKIES

Steps:

• Whisk flour, tea, and salt in a small bowl; set aside.
• Put butter, sugar, and orange zest in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 3 minutes. Reduce speed to low; gradually mix in flour mixture until just combined.
• Divide dough in half. Transfer each half to a piece of parchment paper; shape into logs. Roll in parchment to 1 1/4 inches in diameter, pressing a ruler along edge of parchment at each turn to narrow the log and force out air. Transfer in parchment to paper towel tubes; freeze until firm, 1 hour.
• Preheat oven to 350 degrees. Cut logs into 1/4-inch-thick slices. Space 1 inch apart on baking sheets lined with parchment.
• Bake cookies, rotating sheets halfway through, until edges are golden, 13 to 15 minutes. Let cool on sheets on wire racks.

HEAVENLY TEA COOKIES (LIGHT AND CRISPY) BY FREDA

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)