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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 60 |
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Take a walk into those days of past. A great lil tea cake for those lazy summer days or lunch with the closest of friends. Ingredients:
tea cakes |
2 c. sugar |
3 eggs |
1 stick butter, room temp. |
1/2 c. plain crisco |
3 t. sweet milk |
3 c. all purpose flour |
1 t. baking powder |
2 t. vanilla |
tea cake icing |
1 large bag powdered sugar |
2 t. vanilla |
2 t. softened butter |
enough milk to bring to right consistency for frosting |
paste food colors |
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 |
Directions:
1. Tea Cakes
2. ************************
3. Cream sugar, butter, and shortening together very well.
4. Beat in eggs, one at a time; then add milk.
5. Sift together flour and baking powder; add in two parts, mixing well. Add vanilla and mix well.
6. Chill dough for two hours.
7. On floured board, and with stockinette cover on rolling pin, roll to 1/4 inch thickness.
8. Cut with cookie cutters.
9. Place cookies on greased cookie sheet and bake at 350 degrees F. for 10-15 minutes, or until cookies are golden brown.
10. Remove to cooling racks and when completely cool, frost with:
11. ***********************************
12. Tea Cake Icing
13. *********************************
14. Mix all ingredients in mixer except for paste food colors.
15. When icing can be easily spread with a knife, transfer to small bowls or teacups, dividing evenly.
16. Be sure to leave some plain white icing for accent purposes.
17. Color rest of icing with paste food colors in the desired amounts/hues, stirring with toothpick.
18. Also, it's good to have on hand the following:
19. *****************************************
20. Tiny nonpareils
21. cinnamon red-hots
22. melted semisweet chocolate for veins, bark, teddy bear fur, etc.
23. mini chocolate chips for eyes, etc.
24. colored sugars
25. ***********************************************************
26. These are used for additional decoration for the tea cakes. When iced,
27. store tea cakes between pieces of waxed paper in tightly covered
28. containers.
29. YIELD: 5-6 dozen, depending upon size cut.
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