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Results 91 - 100 of 727 for 1860s tea cakes
Roll out on dough board. Knead, adding some flour, to cutting consistency. Roll out with rolling pin on dough board and cut. Grandma Hattie ...
Cream butter, egg, sour cream and vanilla. Sift flour, salt, baking powder and spices. Add to creamed mixture. Chill. Cut into slices and ...
Mix first 5 ingredients well. Sift flour, cinnamon, ginger, and salt. Add to syrup mixture. Stir well and drop by spoonfuls on cookie ...
94. TEA CAKE
Cream butter and sugars. Add ... done. Decorate with cherry or nut if desired. Note: These are tiny tea cakes that are deliciously light and crisp.
Mix together, roll on floured board, cut with cookie cutter. Bake at 375 degrees, until brown.
Heat oven to 375°F. Grease ... over tops of tea cakes. Bake at 375°F for ... rack. Serve warm or at room temperature. Makes 16 tea cakes.
97. ALMOND TEA CAKE
Preheat oven to 350 degrees. Melt butter. Add sugar. Add eggs IF COOL ENOUGH. Add flour, salt and extract. Line 9 inch cast iron skillet ...
Sift flour, baking powder and ... with medium cookie cutter. Bake in a moderate oven at 375 degrees until browned. Makes about 2 dozen tea cakes.
99. TEA CAKES
Cream butter and sugar. Add eggs, cream of tartar, soda, salt and vanilla. Add flour a little at a time. Mix well. Chill. Roll dough into ...
100. TEA CAKES
Mix and work in flour until stiff. Roll out and cut with cookie cutters. Bake on greased cookie sheet until done.
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