Recipes for "tea cakes"

Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.

Beat butter and sugar in a bowl until creamy. Stir in flour, vanilla extract, baking powder, and baking soda until dough is well mixed. Drop spoonfuls of dough 2-inches apart onto prepared baking sheet.

Bake in preheated oven until lightly browned, 5 to 10 minutes.

Preheat oven to 400 degrees F (200 degrees C).

Mix shortening and sugar well. Add eggs. Mix dry ingredients together and add to shortening mixture until dough is stiff and doesn't seem sticky (you may not need to add all of the flour).

Roll out on a floured board. Cut into shapes. Decorate with sprinkles or colored sugar. Re-roll trimmings and cut into shapes until all of the dough has been used.

Bake on lightly greased cookie sheets for 8 to 9 minutes.

Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).

Stir baking mix, milk, sugar, and butter together in a bowl until a soft dough forms. Smooth dough gently into a ball on a floured cloth placed over a cutting board. Knead dough 8 to 10 times only, as dough will get tough very quickly if overkneaded.

Roll dough to 1/4-inch thickness on the floured cloth. Cut dough using a floured 2-inch circle cookie cutter. Cut circles to form pumpkins; cut stems from scrap dough using a knife.

Attach stems to the underside of the circles using a dab of milk and pressure. Place cookies on a baking sheet.

Bake in the preheated oven until lightly golden around the edges, about 8 minutes. Remove from the oven and let cool 10 minutes before transferring to wire racks to cool completely, 15 to 30 minutes.

While cookies cool, cut licorice in 3 different sizes: 1/4-inch pieces in sets of 3 to form triangle eyes, tiny dots for the pupils, and 1- to 2-inch curved or straight segments to form mouths.

Mix confectioners' sugar, milk, and orange extract together in a small bowl for frosting. Reserve 1 tablespoon of the frosting to dye with green food coloring in a bowl. Use orange food coloring to dye remaining frosting as desired.

Frost green stems and orange pumpkin faces onto cooled cookies and decorate with cut licorice and candy corn while frosting is still wet.

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 minutes. If you brown them, you've overbaked them. These may also be rolled out and cut with cookie cutters.

Preheat oven to 325 degrees F (165 degrees C). Grease 2 mini muffin tins.

Combine white sugar, butter, and cream cheese in a large bowl; beat with an electric mixer until light and fluffy. Add eggs one at a time, beating well after each addition. Beat in lemon juice, 2 teaspoons lemon extract, lemon zest, and vanilla extract. Add flour; beat until batter is just moistened.

Pour batter into muffin tins, filling each cup 2/3 full.

Bake in the preheated oven until a toothpick inserted near the center comes out clean, 10 to 15 minutes. Cool for 5 minutes. Transfer to wire racks to cool completely, about 10 minutes.

Whisk confectioners' sugar, 1/2 cup plus 3 tablespoons milk, and 3 1/2 teaspoons lemon extract together in a bowl to make glaze.

Dip tops of cakes in the glaze; place cakes on the wire racks until glaze is set, at least 1 hour.

In a medium bowl, cream the butter and sugar together. Stir in eggs, and beat well. Sift together the flour, baking powder and nutmeg. Add dry ingredients to the creamed mixture alternately with the milk. Divide dough in half. Cover and chill for 1 hour.

Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets or line with parchment paper.

On a lightly floured surface, roll out the dough to 1/4 inch thickness. Cut with cookie cutters and place onto the prepared cookie sheets. Bake for 8 minutes in the preheated oven, cookies should brown slightly.

Preheat the oven to 350 degrees F (175 degrees C).

Beat eggs together in a bowl using an electric mixer on medium speed until doubled or tripled in volume, about 7 minutes. Add sugar, honey, flour, baking powder, green tea powder, and water to eggs, in that exact order, beating 15 to 30 seconds after each addition. Pour batter into a 9-inch round cake pan.

Bake in the preheated oven until a toothpick inserted in the center comes out clean, 25 to 30 minutes.