Elevate your tea time with our Tea Cookies I recipes. These delicate and crumbly cookies, crafted with simple ingredients like butter, sugar, and flour, offer a delightful accompaniment to your favorite tea or coffee. With variations like shortbread or sugar cookies, our recipes cater to a range of preferences.
Our easy-to-follow recipes are perfect for both novice bakers and experienced cooks, ensuring a perfect balance of sweetness and texture. Whether you’re hosting a tea party or simply craving a sweet treat, Tea Cookies I provide a timeless and versatile option for any occasion.
Enjoy the simple pleasures of baking with Tea Cookies I recipes—create a batch of these classic treats and savor the joy of homemade goodness with each delicious bite.
Tea Cookies I Recipe | S2Recipes
Details Tea Cookies I Recipes
Servings: 12
Yield: 2 1/2 dozen
Ingredients For Tea Cookies I Recipes
1 cup butter, softened
½ cup confectioners' sugar
1 ½ teaspoons vanilla extract
2 cups all-purpose flour
1 pinch salt
1 ½ teaspoons baking powder
¾ cup chopped walnuts
⅓ cup confectioners' sugar for dusting
Instructions: Tea Cookies I Recipes
Step 1: Beat together the butter and confectioners' sugar till creamy. Add vanilla.
Step 2: Mix the dry ingredients, stir into creamy mixture. Blend well.
Step 3: 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.
Step 4: Flatten dough out and cut into 15 or 20 equal size pieces, shape into balls. Place on ungreased cookie sheet.
Step 5: 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.
Love these cookies! Follow the recipe precisely for great results. Softened butter is key, and remember when cutting dough, object is 'same size' for even baking. Pro tip: cook time is accurate for sea level - they'll be browning on bottom while still looking white-ish on top. Use care - don't burn em!
Taste? 5 stars. Cookie integrity? 1 star. I'll try the substitutions mentioned next time, but I could not get these cookies to bind. That being said, I'm using it as a crumble on some French toast later, with the leftovers going on top of yogurt, so it's a tasty, tasty mistake.Perfect with an earl grey or white tea.
Great recipe! I halved the ingredients but it still came out great. Refrigerated them while the oven preheated. I left them in about 12 minutes to where they still felt a little mushy to the touch (used a silicone baking mat). I let them completely cool and then dusted them with sugar and they held together well. Tasted like a softer shortbread cookie.
These turned out perfect. The only thing I modified was adding a couple tablespoons of brown sugar.
I followed the recipe with a few adjustments and was able to avoid the crumbling issue that some reviewers have noted.After removing the dough from the refrigerator, I let the dough sit on the counter while wrapped so the butter in the dough could loosen up again closer to room temperature. I was then able to break down the dough ball into bits that I slowly and firmly shaped into balls between my palms.At 12 minutes baking time, I noticed the balls were still too soft and would lose shape if I touched them to check if they were done. I added 3 more minutes to the baking time and was relieved to see they had firmed up. The cookies do not really change color too much while baking so you have to go by firmness in determining if they're done. Do be sure to pull them out before they brown and burn on the bottom! It really sneaks up on you if you're not careful.I loved them! I can really see how they would go great with tea. I can't wait to munch on them while enjoying my new tea set!
I substituted toasted pecans in place of the walnuts. This cookie has become the new favorite in my house!
My siblings love when I make these. Love. Thanks for the recipe.
This is such a fabulous recipe! I used it to make little tea cakes for a party and they turned out brilliantly. I added about 5 tsp of lemon juice and a little zest to give them a bright lemony flavor. I also rolled them in powered sugar right before they went into the oven. I never refrigerated my dough, but the cookies still turned out perfect. Again, great recipe!
Did not like these one little bit. Very chalky and coats the inside of your mouth. I ended up tossing the whole batch, which is a shame considering how long they took.
