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Results 101 - 110 of 164 for tea cookies
101. SPICY TEA COOKIES
Cream butter; gradually add sugar, beating until light and fluffy. Add egg, molasses, and water; mix well. Combine flour, soda, and spices; ...
102. TEA COOKIES
Cream butter well. Add sugar. Add eggs, one at a time. Add dry ingredients and flavoring. Roll - not too thin. Bake on greased pan, 300 ...
103. SCOTCH TEA COOKIES
Cream butter, sugar and shortening ... for 8 to 10 minutes, depending on thickness of cookie. If desired, press cookies with fork before baking.
Melt the chocolate over hot (not boiling) water. Cool 10 minutes. In small bowl, combine flour, baking powder, and salt; set aside. In ...
Cream butter and sugar, add ... chips. Let stand in refrigerator 1 hour or overnight. Bake at 375 degrees for 6 minutes. Makes 120 to 140 cookies.
106. MEXICAN TEA COOKIE
Cream butter; add ingredients. Make ... hours. Make into cookies about 1 inch in diameter. ... in sugar again. Makes about 5 1/2 dozen cookies.
107. TEA COOKIES
Cream butter and sugar. Add beaten egg and milk. Sift flour and baking powder and add. Stir in vanilla. Roll thin and cut out. Bake at 350 ...
108. APRICOT TEA COOKIES
Sift dry ingredients, cut in ... Bake 18 minutes at 350 degrees. Let cool and frost. Makes about 3 dozen. Beat until smooth, then frost cookies.
109. ICE BOX TEA COOKIES
2 c. brown sugar 2 eggs 1 tsp. baking soda 1/2 tsp. salt 1 c. finely chopped nuts 3 1/2 c. flour Cream shortening and sugar. Add eggs, well ...
Mix flour, salt and baking soda. Beat butter and sugar in a large bowl with electric mixer until light and fluffy. Beat in egg, lemon juice ...
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