Old Fashioned Tea Cake Cookies!
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tea cake recipe
1 cup sugar
1 cup powdered sugar
2 sticks melted butter
1cup oil
2 eggs
1 t. vanilla
4 1/2 cups All purpose flour
1 t. baking soda
2 t
baking powder
2 t. cream of tarter
325 oven. 12 minutes
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Tea Cakes
Tea Cakes
1 cup Butter, softened
1-1/2 cups Sugar
2 Eggs
1 Tablespoon Vanilla Extract
2 Tablespoons Buttermilk or Milk
3 cups All Purpose Flour
1 teaspoon Baking Powder
1/2 teaspoon Baking Soda
Pinch of Nutmeg
Pinch of Salt
Cream butter and sugar together well with an electric mixer. Add the eggs and mix well. In a small bowl mix vanilla and milk. In another bowl sift together the flour, baking powder, baking soda, nutmeg and salt.
With the mixer running on low alternate the milk and vanilla mixture and the dry mixture until incorporated. Don't over mix so your cookies will be tender. Butter a baking sheet and scoop spoonfuls of dough. Roll into balls and press with your fingers. Bake 375 degrees F for 12 to 15 minutes until the edges are golden brown and the centers are still pale. Enjoy with a hot cup of tea or coffee.
Making Southern Old Fashion Tea Cakes
Tre Bakes Southern Old Fashioned Tea Cakes from scratch. This is an old fashioned treat popular in the the south.
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Russian Tea Cakes, A Planned Over Casserole & Budget Friendly Christmas Gifts | All Homemade
Russian Tea Cakes
1 C. Flour
1 Stick Butter
1 C. Toasted Pecans, Finely Chopped
3 Tbsp. Sugar
1 tsp. Vanilla
Hot Coco Mix
2 C. Powdered Sugar
1 C. Coco Powder
2-1/2 C. Powdered Milk
2 tsp. Corn Starch
1 tsp. Salt
Cappuccino Mix
1/2 C. Instant Coffee
1 C. Sugar
1-1/4 C. Powdered Milk
1/2 tsp. Nutmeg
1/2 tsp. Cinnamon
Swiss Mocha Mix
1 C. Instant Coffee
1 C. Sugar
2 C. Powdered Milk
4 tsp. Coco Powder
Copycat Nesquik
1/2 C. Sugar
1/4 C. Coco Powder
Pinch of Salt
All Recipes Will Use 2 Tbsp. Mix to 8 oz. Milk or Water
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Old Fashioned Tea Cakes 2 Ways
Family, here's the old fashioned tea cakes recipe I got from Ms. Crawford many years ago. In this video I show you how to make tea cakes two ways.
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#teacakerecipe
#teacake
2 sticks of unsalted butter at room temperature (16 tablespoons of butter)
3 extra-large or jumbo eggs
1/4 cup buttermilk
2 cups of sugar
4 cups of all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/8 teaspoon of kosher salt
1/2 teaspoon vanilla extract
1/2 teaspoon lemon extract
1/2 teaspoon almond extract
1/2 teaspoon rum extract
Nutmeg to taste (I use 1 teaspoon of fresh nutmeg)
Instructions:
Sift flour, baking powder, baking soda, nutmeg, and salt in a separate bowl, and set aside.
Cream butter and sugar together using a stand mixer with the paddle attachment on medium high or hand mixer for 5 minutes.
Scrape the bowl after 5 minutes and beat 1 additional minute.
Add eggs one at a time, beating well after each addition.
Add the extracts and mix well.
With the mixer on the slowest speed, add 1/3 of the flour mixture
add 1/2 of the buttermilk, and mix gently just to combine.
Repeat this process 2 times, beginning and ending with the flour mixture.
Remove from mixer, shape into a rectangle, log or round disk(depending on how you will cut them) and wrap in plastic wrap.
Chill for at least one hour to overnight. You can chill overnight.
If chilled overnight remove from the fridge 5 minutes before rolling out.
Traditional Way:
Line baking sheet with parchment paper or you spray the pan or use a silicon mat.
Cut from log and bake in preheated 350F oven for 10-12 minutes
Another way if you are rolling and cutting them out:
Pre heat oven to 400F
Line baking sheet with parchment paper or you cn spray the pan or use a silicon mat.
Roll out dough to 1/8th - 1/4-inch thickness on a lightly floured surface.
Cut using a 3-3 1/2-inch cookie cutter, biscuit cutter, jelly jar, or drinking glass.
Work with half the dough at a time keeping the rest of the dough refrigerated.
Bake for 8-10 minutes. The tea cakes will look pale on top with slight browning on the edges.
Remove from oven and allow to rest on cookie sheet for 1 minute.
Move to a cooling rack to cool completely.
Store in airtight container once cooled.
Note: Teacakes can be frozen
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Russian Tea Cakes
These delicious Russian Tea Cakes are a classic, easy to make holiday cookie filled with walnuts and coated in powdered sugar. Popular around the world with many different names, these Christmas cookies are an easy treat you can make in about 20 minutes.
RECIPE:
Russian tea cakes are simple buttery cookies packed with chopped nuts for a great crunch and depth of flavor. The cookies are not super-sweet so the powdered sugar on the outside actually provides the perfect balance. They are called MANY names around the world, let me know what you call them in the comments!
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