Grandmothers Tea Cakes
From karlyn255 14 years agoIngredients
- tea cakes shopping list
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- 2 C. sugar shopping list
- 3 eggs shopping list
- 1 stick butter, room temp. shopping list
- 1/2 C. plain Crisco shopping list
- 3 T. sweet milk shopping list
- 3 C. all purpose flour shopping list
- 1 t. baking powder shopping list
- 2 t. vanilla shopping list
- ********************************************** shopping list
- tea cake icing shopping list
- ********************************************** shopping list
- 1 large bag powdered sugar shopping list
- 2 t. vanilla shopping list
- 2 T. softened butter shopping list
- enough milk to bring to right consistency for frosting shopping list
- Paste food colors shopping list
- ********************************** shopping list
- Also, it's good to have on hand the following: shopping list
- ***************************************** shopping list
- Tiny nonpareils shopping list
- cinnamon red-hots shopping list
- melted semisweet chocolate for veins, bark, teddy bear fur, etc. shopping list
- mini chocolate chips for eyes, etc. shopping list
- colored sugars shopping list
How to make it
- Tea Cakes
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- Cream sugar, butter, and shortening together very well.
- Beat in eggs, one at a time; then add milk.
- Sift together flour and baking powder; add in two parts, mixing well. Add vanilla and mix well.
- Chill dough for two hours.
- On floured board, and with stockinette cover on rolling pin, roll to 1/4 inch thickness.
- Cut with cookie cutters.
- Place cookies on greased cookie sheet and bake at 350 degrees F. for 10-15 minutes, or until cookies are golden brown.
- Remove to cooling racks and when completely cool, frost with:
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- Tea Cake Icing
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- Mix all ingredients in mixer except for paste food colors.
- When icing can be easily spread with a knife, transfer to small bowls or teacups, dividing evenly.
- Be sure to leave some plain white icing for accent purposes.
- Color rest of icing with paste food colors in the desired amounts/hues, stirring with toothpick.
- Also, it's good to have on hand the following:
- *****************************************
- Tiny nonpareils
- cinnamon red-hots
- melted semisweet chocolate for veins, bark, teddy bear fur, etc.
- mini chocolate chips for eyes, etc.
- colored sugars
- ***********************************************************
- These are used for additional decoration for the tea cakes. When iced,
- store tea cakes between pieces of waxed paper in tightly covered
- containers.
- YIELD: 5-6 dozen, depending upon size cut.
The Rating
Reviewed by 2 people-
remember the tea cakes well luved them will make soon thanks high5
momo_55grandma in Mountianview loved it
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