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Results 111 - 120 of 155 for cream tea cakes
111. RUSSIAN TEA CAKES
Cream butter, powdered sugar and vanilla ... (shouldn't be brown). Roll in powdered and colored sugar while warm; place on cooling rack to cool.
112. BACK-HOME TEA CAKES
Cream shortening; gradually add 1 cup ... degrees for 6 to 8 minutes or until edges begin to brown. Sprinkle with sugar. Cool. Yield: 3 dozen.
113. GRANDMA'S TEA CAKES
Cream shortening; gradually add sugar, beating ... minutes or until edges begin to brown. Sprinkle with sugar, if desired. Cool. Yield: 4 dozen.
Cream butter thoroughly. Add sugar a ... and cut in desired shapes. Bake in quick oven 400 degrees for 6-10 minutes or until slightly browned.
115. GRANDMA'S TEA CAKES
Cream shortening and sugar, beating well ... until edges begin to brown. Sprinkle top of cookies with additional sugar, if desired. Makes 4 dozen.
Cream butter gradually. Add sugar. Beat ... lightly greased cooked sheet. Sprinkle with a little sugar. Bake at 400 degrees for 7 to 8 minutes.
117. GRANDMA'S TEA CAKES
Cream shortening; gradually add sugar, beating ... degrees for 15 minutes or until edges begin to brown. Sprinkle with sugar, cool. Yield 4 dozen.
118. GRANDMA'S TEA CAKES
Cream shortening; gradually add sugar beating ... for 15 minutes or until edges begin to brown. Sprinkle with sugar if desired. Yield 4 dozen.
Cream butter and shortening together. Add ... flatten with the bottom of a glass. Bake on ungreased cookie sheet at 350°F for 10 to 15 minutes.
120. RUSSIAN TEA CAKES
Cream butter. Add sugar gradually and ... Bake 14 to 17 minutes. While hot, roll in powdered sugar. Coat once, then roll again. Makes 30 cookies.
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