Polish tea cookies, also known as "ciasteczka herbatniki", are delightful treats that have become a cherished part of Polish culinary heritage. These delicate and crumbly cookies have a unique flavor profile that balances sweetness, a hint of spice, and a satisfyingly crisp texture. Whether you are looking to recreate the nostalgic flavors of childhood or simply explore the wonders of Polish baking, this article will guide you through the process of finding the best recipe to suit your preferences. With a wide range of variations and personalization options, you'll discover the perfect Polish tea cookie recipe that will make your taste buds dance with joy. So, let's embark on this culinary adventure and find the recipe that will make your Polish tea cookies the talk of your next gathering!
Let's cook with our recipes!
POLISH LEMON SANDWICH TEA COOKIES (CYTRYNOWE CIASTECZKA)
Steps:
- Place rack in the middle of the oven and heat to 375 F.
- In a large bowl, cream together the superfine sugar with 8 ounces softened butter until light and fluffy.
- Beat in egg yolk, lemon juice, lemon zest, and flour until well mixed.
- Using a one-inch cookie scoop, portion dough onto parchment -lined sheet pans, spacing two inches apart. Using the bottom of a glass that has been dipped in flour, lightly tamp the dough twice to flatten it.
- Repeat with the remainder of cookie dough, dipping the glass in more flour, as necessary, so cookies won't stick.
- Bake eight to 10 minutes or until the edges are starting to brown but still quite light in color overall. Remove from oven. Cool five minutes on sheet pans and then transfer to a wire rack to cool completely.
- In a medium bowl, cream together 1/3 cup softened butter, 4 cups confectioners' sugar, 4 tablespoons lemon juice, and 1/2 teaspoon zest . If the mixture is too thick, add milk 1 tablespoon at a time until desired consistency is achieved. This mixture should be thick but smooth.
- To assemble the sandwich cookies, you can use a teaspoon to place dollops of filling; however, we prefer using a piping bag with a plain tip to pipe a spiral of filling onto the flat side of one cookie and then top with another cookie, flat side down. Twist the top cookie a little to make sure it is on securely. Dust the tops with confectioners' sugar.
Nutrition Facts : Calories 185 kcal, Carbohydrate 26 g, Cholesterol 34 mg, Fiber 0 g, Protein 1 g, SaturatedFat 5 g, Sodium 5 mg, Sugar 19 g, Fat 9 g, ServingSize 30 cookies (30 servings), UnsaturatedFat 0 g
TEA COOKIES I
This recipe makes 30 to 35 cookies. They are delicious, can't eat just one.
Provided by Mari
Categories Desserts Cookies Butter Cookie Recipes Tea Cakes and Biscuits Recipes
Yield 12
Number Of Ingredients 8
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.
Nutrition Facts : Calories 294.8 calories, Carbohydrate 25.5 g, Cholesterol 40.7 mg, Fat 20.4 g, Fiber 1.1 g, Protein 3.5 g, SaturatedFat 10.2 g, Sodium 170.6 mg, Sugar 8.5 g
GRANDMA'S POLISH COOKIES
This traditional khruchiki recipe has been handed down through my mother's side from my great-grandmother. As a child, it was my job to loop the end of each cookie through its hole. -Sherine Elise Gilmour, Brooklyn, New York
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 40 cookies.
Number Of Ingredients 8
Steps:
- In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. In another bowl, beat egg yolks until foamy; add milk and vanilla. Stir into crumb mixture until dough is stiff enough to knead. , Turn onto a lightly floured surface; knead 8-10 times. Divide dough into 4 pieces. Roll each portion into a 1/4-in.-thick rectangle; cut into 4x1-1/2-in. strips. Cut a 2-in. lengthwise slit down the middle of each strip; pull one of the ends through the slit like a bow., In an electric skillet or deep-fat fryer, heat oil to 375°. Fry dough strips, a few at a time, until golden brown on both sides. Drain on paper towels. Dust with confectioners' sugar.
Nutrition Facts : Calories 122 calories, Fat 8g fat (4g saturated fat), Cholesterol 35mg cholesterol, Sodium 98mg sodium, Carbohydrate 10g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein.
POLISH TEA COOKIES
These jam-filled treats are a close cousin to thumbprint cookies.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 2 dozen
Number Of Ingredients 9
Steps:
- Cream together butter and sugar. Add egg yolk and vanilla; beat well. Add the flour; beat again.
- Chill dough for several hours.
- Heat oven to 325 degrees.
- Combine almonds with 2 tablespoons sugar. Form dough into small balls and dip in lightly beaten egg white, then in almond-and-sugar mixture. Press center of each ball with your thumb.
- Bake for 5 minutes, then remove and push down centers again. Bake for another 15 minutes, or until golden brown. Cool slightly and fill centers with jam.
POLISH TEA CAKE COOKIES (CIASTKA ZKONISERWIL)
Categories Cookies Nut Bake Christmas Kid-Friendly
Number Of Ingredients 8
Steps:
- Cream butter & sugar til light, add egg yolk then vanilla mixing well after each. Add flour w/ salt. Roll dough into small balls, dip into beaten egg whites & roll in chopped nuts. Place on GREASED cookie sheet. Press down center of each. Bake at 325 for 5 minutes & press down centers again. Bake additional 10 - 15 mins. till golden on bottom. Add raspberry preserves while still warm
OLD-FASHIONED TEA COOKIES
These buttery, rich tasting treats help me and the ladies in my card club overcome the dark days of winter. It's nice to end our card parties on a sweet note.-Peggy Tucker, Mantachie, Mississippi
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 4 dozen.
Number Of Ingredients 6
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.
Nutrition Facts : Calories 128 calories, Fat 6g fat (4g saturated fat), Cholesterol 24mg cholesterol, Sodium 211mg sodium, Carbohydrate 18g carbohydrate (8g sugars, Fiber 0 fiber), Protein 2g protein.
Tips:
- Use high-quality ingredients: The quality of your ingredients will greatly impact the taste of your cookies. Use real butter, not margarine, and choose a high-quality flour.
- Cream the butter and sugar together until light and fluffy: This will help to incorporate air into the dough, which will make the cookies light and airy.
- Chill the dough before baking: This will help to prevent the cookies from spreading too much in the oven.
- Bake the cookies at a moderate temperature: This will help to ensure that the cookies are cooked through without browning too much.
- Let the cookies cool completely before storing them: This will help to prevent them from sticking together.
Conclusion:
Polish Tea Cookies are a delicious and easy-to-make treat that are perfect for any occasion. They are light, airy, and have a delicate flavor that is sure to please everyone. Whether you are looking for a simple cookie to enjoy with your tea or a festive treat to serve at a party, these cookies are sure to be a hit.
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