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Almond Tea Cakes
In a large mixing bowl, cream butter and sugars until light and fluffy, about 5 minutes. Add eggs and extract; mix well. Add flour and baking powder (dough will be soft). Chill. For filling, in a small bowl, stir egg white, sugar, almonds and ... [... more]
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Russian Tea Cakes I
In a medium bowl, cream butter and vanilla until smooth. Combine the 6 tablespoons confectioners' sugar and flour; stir into the butter mixture until just blended. Mix in the chopped walnuts. Roll dough into 1 inch balls, and place them 2 inches ... [... more]
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Light Holiday Tea Cakes
Preheat oven to 350 degrees. In a large bowl, beat egg whites until stiff. Fold in applesauce, half-and-half and vanilla. In a separate bowl, combine Splenda, flour, baking soda, spices. Fold dry ingredients into wet mixture. Fold in pineapple, ... [... more]
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Austrian Tea Cakes
In a large bowl, cream together the butter, 1/4 cup powdered sugar, and vanilla until smooth and light. Add the flour, salt, and ground hazelnuts; stir together until well combined. Chill dough for 1 hour, then drop onto greased cookie sheets in ... [... more]
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Southern Tea Cakes
In a mixing bow, cream together shortening and sugar. Beat in eggs. Add milk and vanilla; beat well. Stir in flour; mix well. Drop by tablespoonsful 2-1/2 in. apart onto greased baking sheets. Bake at 350 degrees F for 15-20 minutes. There were ... [... more]
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Tea Cakes II
Cream together eggs, butter, sugar and baking powder. Stir in the flour. Dough will be stiff. Shape in walnut sized balls and flatten with the bottom of a glass. Place on an ungreased cookie sheet and bake at 350 degrees F (175 degrees C) for 8 ... [... more]
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English Tea Cakes
In a large mixing bowl, cream butter and sugar. Beat in vanilla. Gradually add flour. Drop by heaping tablespoonfuls into greased miniature muffin cups; flatten slightly. Press a walnut half into the center of each. Bake at 350 degrees F for ... [... more]
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