I need a recipe for either tea cakes or sugar cookies..?

Question

My little brother just told me that he needs them by 9 tomorrow.. I need a quick recipe for one of the two.

I need a quick recipe so I won't have to go to the store because I don't have time!

Answer 1

Grandma's Tea Cakes

1 cup shortening
1 1/2 cups sugar
3 eggs
4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup buttermilk
1-1 1/4 teaspoon almond extract
sugar


Cream shortening in a large bowl; gradually add 1 1/2 cups sugar, beating well at medium speed of an electric mixer.
Add eggs, one at a time, beating after each addition.
Combine flour and next 3 ingredients; add to creamed mixture alternately with buttermilk.
Mix well.
Stir in extract.
Cover and chill 1 hour.
Roll dough to 1/4 inch thickness on a floured surface.
Cut with a 2 3/4 inch round cookie cutter; place on greased cookie sheets.
Bake at 350 degrees for 15 minutes or until edges begin to brown.
Sprinkle with sugar, if desired.

Answer 2

I tried this recipe before, and the cookies turned out great! I got the recipe from the bettycrocker site, as it says under source =).

SUGAR COOKIES
1 1/2 cups powdered sugar
1 cup butter or margarine, softened
1 teaspoon vanilla
1/2 teaspoon almond extract
1 egg
2 1/2 cups Gold Medal® all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
Granulated sugar or colored sugar


1 . Mix powdered sugar, butter, vanilla, almond extract and egg in large bowl. Stir in remaining ingredients except granulated sugar. Cover and refrigerate at least 2 hours.
2 . Heat oven to 375ºF. Lightly grease cookie sheet.
3 . Divide dough in half. Roll each half 1/4 inch thick on lightly floured surface. Cut into desired shapes with 2- to 2 1/2-inch cookie cutters. Sprinkle with granulated sugar. Place on cookie sheet.
4 . Bake 7 to 8 minutes or until edges are light brown. Remove from cookie sheet. Cool on wire rack.

Answer 3

Quick and easy Teacake
Chef: Tanya O'Shannessy


From the Charleville School of Distance Education "Second Helpings of Distance Education Delicacies".


Degree of difficulty: Low

You need:
2 eggs
1 heaped cup SR flour
2 tablespoons custard powder
1/2 cup milk
95g (3 1/2ozs) butter
1 cup sugar
pinch salt

Method:
Beat all together for 3 minutes. Put in buttered tin and cook for about 40 minutes in moderate oven. When hot from oven, spread top with butter, and sprinkle with a mixture of cinnamon and sugar.


EASY SUGAR COOKIE

1/2 c. powdered sugar
1/2 c. granulated sugar
1/2 c. vegetable oil
1/2 c. butter
1 egg
1/2 tsp. vanilla
2 c. + 2 tbsp. flour
1/2 tsp. salt
1/2 tsp. baking soda
1/2 tsp. cream of tartar

Cream together butter, sugar and oil; then add egg and vanilla. Stir well. Sift all dry ingredients together and add to creamed mixture. Form small amount into balls and press down with small glass that has first been pressed in sugar. Bake at 375 degrees for 10 minutes.

Answer 4

Traditional Mexican Wedding Cookies: 45 min 15 min prep 36 servings 3 dozen 1 cup butter, softened 1/2 cup powdered sugar 1 teaspoon vanilla 2 1/4 cups sifted flour 1/4 teaspoon salt 3/4 cup chopped walnuts powdered sugar (for rolling baked cookies in) 1. Cream together butter and powdered sugar until light and fluffy; stir in vanilla. 2. Whisk together flour and salt; add gradually to butter mixture; stir in chopped nuts. 3. Chill dough if it seems too soft. 4. Form dough into 1 1/4" balls and place onto parchment-lined or ungreased baking sheets. 5. Bake at 400° for 10-12 minutes or just until the cookies start to turn light golden-brown; remove from oven and allow to cool slightly; while cookies are still warm (but NOT hot) remove them from baking sheets and roll, a few at a time, in powdered sugar until evenly coated; cool cookies completely on wire racks. 6. Cookies may (optionally) be rolled in powdered sugar a second time once cooled to room temperature. 7. NOTE: Forming dough into 1" balls will increase yield to 48 cookies.

Answer 5

Mrs. Fields Cinnamon Sugar Butter Cookies

TOPPING
3 tablespoon white sugar
1 teaspoon cinnamon

COOKIES
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 c dark brown sugar; packed
1/2 c white sugar
1 c butter; softened
2 lg eggs
2 teaspoon pure vanilla extract

Yield: 3 dozen

Oven 300*. In a small bowl combine sugar and cinnamon for topping. Set aside. In a med. bowl combine flour, soda and salt. Mix well with a wire whisk and set aside. In a large bowl blend sugars with an electric mixer set at med. speed. Add the butter, and mix to form a grainy paste. Scrape sides of bowl, then add the eggs and vanilla extract. Mix at med. speed until light and fluffy. Add flour mixture and blend at low speed just until combined. Do not over mix. Shape dough into 1 inch balls and roll each ball in cinnamon-sugar topping. Place onto ungreased cookie sheets, 2 inches apart. Bake for 18-20 min. Immediately transfer cookies with a spatula to a cool, flat surface.

Answer 6

Sugar Cookies

1 large egg
2 teaspoons pure vanilla extract
1 cup (2 sticks) unsalted butter, slightly soft
1/2 cup granulated sugar
3 tablespoons confectioners' sugar
1/4 teaspoon fine salt
2 cups all-purpose flour, plus as needed
For Decorating:
1 cup confectioners' sugar
About 1 tablespoon milk
Food coloring, if desired
Sprinkles, candies, cored sugar as desired


Whisk the egg and vanilla in a small bowl and set aside.
With a hand held mixer in a large bowl, cream the butter until fluffy. Scrape down the sides of the bowl with a rubber spatula, add both sugars, and continue beating until light, 2 to 3 minutes. Scrape the sides of the bowl again, if needed, then add the egg mixture, beating for about 1 minute. Sift the salt with the flour. Reduce the mixer to a low speed and then add the flour mixture, mixing just until blended.

Turn the dough out of the bowl. Divide the dough in half and place each half between 2 pieces of lightly floured parchment or waxed paper. Use a rolling pin to flatten the dough into a disk about 1/4-inch thick. Slide the dough/parchment sheet onto a flat cookie sheet, or on the back of a rimmed baking sheet. Refrigerate until firm, about 2 hours or overnight.

Evenly space the racks in the oven and preheat to 325 degrees F. Place 1 disk of the cookie dough on a clean work surface and peel off the top sheet of paper. Cut cookies with a 1 1/2-inch round or a decorative shaped cookie cutter directly on the parchment. Use a spatula to transfer the cookies to a parchment-lined or non-stick baking sheet, spacing them about 1-inch apart. Repeat with other sheet of dough. Any excess dough can be re-rolled, refrigerated, and cut.

Bake until the edges of the cookies are a light golden, about 15 minutes. Transfer cookies to a rack to cool.

For decorating: Whisk the confectioners' sugar with just enough milk to make a thick icing. Transfer icing to a small plastic bag. Press the icing into a corner of the bag and snip off the corner with scissors to make a small opening. Gently press the icing onto the cookie to make a simple pattern. Decorate as desired. Set aside for about 1 hour to let the icing harden.

Answer 7

super easy sugar cookies
[no rolling required]

1/2c butter or margarine
3/4c white sugar
1 egg
1tsp vanilla
2c. flour
1 1/2tsp baking powder
white sugar for topping

cream the butter and sugar together. beat in the egg, vanilla
add the flour, baking powder. stir to mix.
use a tbsp to shape the balls. arrange the balls on a cookie sheet.
grease the bottom of a glass with vegetable oil.
dip the oiled bottom of glass in the sugar
and press the cookie balls down. bake in 375f oven for 10 to 12 minutes. makes about 30 cookies.
enjoy!

Answer 8

pre-made cookie dough

Answer 9

get nilla waffles and put sugar on top.

Answer 10

go to allrecipes. com