Best 7 Clifford Tea Cookies Recipes

EARL GREY TEA COOKIES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Lightly spray a baking sheet with cooking spray.
• Combine flour, white sugar, confectioners' sugar, baking soda, and salt in a large bowl. Cut open tea bags and mix tea leaves evenly into the flour mixture.
• Add butter, eggs, water, and vanilla extract to the flour mixture. Mix with an electric mixer or rubber spatula until dough comes together.
• Roll dough into balls and shape into 2-inch cookies on the prepared baking sheet.
• Bake in the preheated oven until edges are light brown, about 12 minutes. Cool cookies for 5 minutes before serving.

WEST COAST TRAIL COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
• Whisk together all-purpose flour, whole wheat flour, flax seed meal, cinnamon, baking soda, and salt in a bowl.
• Beat together butter, brown sugar, and white sugar in a large bowl until smooth and creamy; Stir in eggs and vanilla. Stir flour mixture into creamed butter mixture until dough is just combined. Fold oats, chocolate chips, cranberries, coconut, and pumpkin seeds into dough just until evenly combined.
• Shape dough into 1 1/2-inch balls or drop by heaping tablespoonfuls onto the prepared baking sheets about 2 inches apart; press to flatten slightly.
• Bake cookies in the preheated oven until lightly golden at the edges, about 12 minutes. Cool on the baking sheet for 10 minutes; transfer to a wire rack to cool completely.

TEA COOKIES I

Steps:

• Beat together the butter and confectioners' sugar till creamy. Add vanilla.
• Mix the dry ingredients, stir into creamy mixture. Blend well.
• Add the nuts, mix well, roll the dough out into two balls. Wrap in plastic wrap and chill for at least 1 hour in the refrigerator.
• Flatten dough out and cut into 15 or 20 equal size pieces, shape into balls. Place on ungreased cookie sheet.
• Bake at 375 degrees F (190 degrees C) for 10 to 12 minutes till firm but not brown. While still warm roll into confectioners' sugar, let cool and roll again.

CLIFFORD TEA COOKIES

Steps:

• Sift together flour, baking soda, salt, and nuts and set aside.
• Cream together in large mixing bowl the oleo, sugar, eggs, and vanilla.
• In batches, mix in dry ingredients. Using a strong butter knife to mix with makes mixing easier, but it is a very stiff dough.
• Cover with plastic wrap and refrigerate overnight.
• When ready to bake, heat oven to 400 (F). Roll into small 1" balls, flatten with bottom of glass, on an UNGREASED cookie sheet. You can space them close together as they do not spread much in baking.
• Bake 8-10 minutes. Cool on pan 2 minutes before transferring to cooling racks. Store in air tight container.

TEA COOKIES

Steps:

• Preheat oven to 350 degrees F. Cream butter and sugar. Add eggs and beat well. Add dry ingredients a little at a time. Add vanilla. Drop by teaspoons on a parchment-lined baking sheet. Bake for 15 to 20 minutes. Do not over cook. Cool on racks.

OLD-FASHIONED TEA COOKIES

Steps:

• Preheat oven to 325°. In a bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in the egg and vanilla. Gradually add flour. Roll dough into 1-in. balls. Place 2 in. apart on ungreased baking sheets; flatten slightly with fingers. , Bake until edges are golden brown, 17-20 minutes. Cool for 2 minutes before removing to wire racks to cool completely. Dust with confectioners' sugar.

DEE'S STUFFED PORK CHOPS

Steps:

• Sauté the onion and celery in butter.
• Add to the stuffing mix, prepared with the amount of liquid indicated on the box.
• Add egg and mix.
• Cut a pocket in the pork chops; be careful not to cut yourself; I know that's funny coming from me, lol.
• Stuff pork chops and place in a baking dish.
• Shake soy sauce and Worcestershire sauce over the pork chops.
• Sprinkle with Season-All salt, salt, and pepper.
• Next, plop the mushroom soup, mixed with a little water, over the top to make a smooth gravy.
• Cover with foil paper.
• Bake for 90 minutes at 375 degrees Fahrenheit or until the pork chops are very tender. You can take the foil off for the last 10 minutes to brown the chops, if you want to brown them a little. Make sure you don't lose all the liquid or they will dry out.