br>If spread on warm cakes, the glaze will melt and
arger ones.
For mini cakes you will need a 12
Cakes:.
Have all the ingredients
These tiny tea cakes can be prepared in a
oiling water.
Jiggle the tea bag around in the water
ookie sheet.
Space the tea cakes about 2 inches apart as
to 10 minutes.
Cakes don't have to be
Bring water to a boil in a saucepan. Remove from heat. Add apple and tea bags. Let stand, about 5 minutes.
Place cinnamon, peppercorns, allspice, and cloves in the coffee filter. Tie securely with kitchen string and add to the saucepan. Steep until flavors combine, about 10 minutes. Discard apple. Steep tea for 5 minutes more.
Strain tea into serving cups. Add 2 tablespoons anisette liqueur and some sweetener to each cup.
he molds.
Cool the tea cakes about 5 minutes before unmolding
Cream the shortening, sugar and eggs.
Add alternately the dry ingredients with milk.
Add vanilla.
Roll out on lightly floured counter; cut with biscuit cutter.
Pick up with slim spatula and place on greased cookie sheet.
Bake at 375\u00b0 (check oven).
Don't overbake.
Remove cakes while still warm. Re-grease cookie sheet and continue to bake more Tea Cakes.
Cream margarine and sugar.
Add eggs and beat until fluffy. Stir together dry ingredients and add alternately with milk.
If dough is sticky, add flour to handle.
Cut out with cookie cutters. Place on ungreased baking sheets.
Bake in moderate oven at 350\u00b0 to 375\u00b0 for 8 minutes.
These are called sugar cookies now, but used to be called \"Tea Cakes.\"
Break eggs into mixing bowl.
Add margarine, molasses, sugar, nutmeg and baking soda.
Cream thoroughly.
Work in flour. Transfer dough to a well floured board and knead until it is pliable.
Roll out and cut with biscuit cutter.
Bake at 400\u00b0 until light brown.
Yields 3 dozen tea cakes.
Cream shortening and sugar.
Add slightly beaten eggs, sweet milk, vanilla and nutmeg and stir well.
Mix buttermilk and soda and then add to the mixture.
Mix in enough flour to make a soft dough.
Roll thin, cut into strips lengthwise and then across to make squares and rectangles.
Place in greased pans and bake at 400\u00b0 for 10 to 12 minutes.
Yields 10 to 12 dozen tea cakes.
In a medium saucepan, bring water to boiling.
Add tea bags, anise and cinnamon stick.
Reduce heat.
Simmer, uncovered, for 3 to 5 minutes.
Discard tea bags and cinnamon stick.
Stir in nectar, honey and lemon juice.
Heat through.
Pour tea mixture into four heatproof cups, floating a star anise on top of each. Makes 4 servings.
Combine shortening and sugar.
Add well beaten eggs and milk; beat well.
Mix dry ingredients; add gradually.
Chilled dough rolls better.
Roll thin, cut in desired shapes.
Use flour to make rolled dough. Bake on 375\u00b0 about 8 minutes.
Tea cakes that never grow stale.
Put butter and margarine on stove and let it melt.
Put flour in bread tray and sprinkle cinnamon over it.
Mix eggs and sugar in a bowl and stir and beat until smooth.
Then pour this into the flour.
Add melted butter and margarine.
Mix good until real stiff.
Roll out dough real thin and use a saucer to cut out the tea cakes.
Sprinkle sugar on top and cook.
Cream egg, sugar and oleo.
Add milk and dry ingredients; then add vanilla.
Roll and cut out tea cakes.
Bake at 350\u00b0 for 8-10 minutes or until light brown.
bout 7 dozen 3-inch tea cakes.
Cream butter and sugar by hand. Add eggs. Mix in the dry ingredients (which have been sifted together).
Add vanilla.
Roll out very thin and cut with a biscuit cutter.
Bake in a moderate 325\u00b0 oven until cookies are a light brown. Makes many thin and crisp tea cakes.
Sift flour into a large bowl.
Make a hole in the middle.
Put all ingredients in the hole in flour and add 1/3 cup buttermilk. Mix enough flour to make a stiff dough as you combine all ingredients with your hands.
Roll the dough on a board and cut with a large cookie cutter.
Bake on cookie sheet at 425\u00b0.
Bake until done but not too hard.
Never roll dough too thin because no one likes tea cakes that resemble cookies.