TEA CAKE SANDWICH COOKIES
Categories Cookies Milk/Cream Mixer Berry Bake Christmas Winter Jam or Jelly Bon Appétit
Yield Makes about 32
Number Of Ingredients 10
Steps:
- Whisk flour and salt in medium bowl to blend well. Using electric mixer, beat butter and 2/3 cup sugar in large bowl until fluffy. Beat in milk, lemon peel, and vanilla extract. Add flour mixture and beat until blended. Gather dough into ball; divide in half. Flatten into disks. Wrap in plastic and chill at least 2 hours. (Can be made 2 days ahead. Keep chilled. Let soften slightly before rolling out.)
- Roll out each dough disk between sheets of waxed paper to 14x11-inch rectangle, occasionally lifting waxed paper to smooth out wrinkles. Refrigerate dough on baking sheets, still between sheets of waxed paper, until cold and firm, about 30 minutes. Place 1 dough piece on work surface. Peel off top sheet of waxed paper. Press same waxed paper gently back onto dough. Turn dough over (still between waxed paper sheets). Peel off top sheet of waxed paper and discard. Using 2 1/4-inch scalloped round cutter and with dough still on waxed paper bottom, cut out cookies. Using 1- to 1 1/4-inch scalloped round cutter, cut out center from half of cookies. Gather dough centers and excess dough around cutouts; shape excess dough into disk and chill. Slide waxed paper with cutouts onto baking sheet and chill. Repeat with remaining dough disk, cutting out rounds, cutting centers from half of rounds to make top rings, and gathering and chilling excess dough. Roll out excess dough between sheets of waxed paper, making more cookie bottoms and top rings. Repeat rolling and cutting until all of dough is used.
- Position rack in center of oven and preheat to 350°F. Spray 2 large baking sheets with nonstick spray. Using metal spatula to lift cutouts from waxed paper, transfer cookie bottoms to 1 prepared sheet and top rings to second sheet, spacing slightly apart (cookies spread very little). Sprinkle some top rings with colored sugar crystals (or leave plain to decorate later). Bake cookies, 1 sheet at a time, until pale golden, about 8 minutes. Cool cookies on baking sheets 5 minutes. Transfer cookies to racks; cool completely.
- Arrange cookie bottoms on work surface. Spread each with 1 teaspoon preserves. Sift powdered sugar over plain cookie rings or decorate with icing and sugar crystals or edible glitter as desired. Press 1 top ring onto each prepared cookie bottom. (Cookies can be made 3 days ahead. Store airtight between sheets of waxed paper in refrigerator.)
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Hm Kal
[email protected]I can't wait to try this recipe!
Rosa Rosales
[email protected]These cookies are perfect for a tea party.
Quokka
[email protected]I love to give these cookies as gifts. They're always a hit!
Anjali Pariyar
[email protected]These cookies are a great make-ahead dessert. You can make them a few days ahead of time and store them in the freezer.
Alomar Mcnaugthon
[email protected]I would recommend this recipe to anyone who loves tea. The cookies are a great way to enjoy your favorite tea flavor in a new way.
Rai Qasim Ali Kharal
[email protected]Overall, I thought these cookies were just okay. They weren't bad, but they weren't anything special either.
Makana Gartin
[email protected]The filling was a bit too sweet for my taste. I might try using a different type of frosting next time.
Talon Froment
[email protected]The cookies were a little dry. I think I might add a little more butter next time.
Mark Ray
[email protected]I had some trouble finding the right tea for this recipe. I ended up using a blend of black and green tea.
Kamala Adhikari
[email protected]These cookies are a bit time-consuming to make, but they're worth the effort.
Najid khan
[email protected]I love the way these cookies taste. They're sweet, but not too sweet. The tea flavor is just right.
Ms Nipa
[email protected]These cookies are the perfect size for a snack or dessert.
Redoy Dey
[email protected]I love the way these cookies look. They're so festive and colorful.
Sphamandla Hlongwane
[email protected]These cookies are so easy to make. I can whip up a batch in no time.
Alaya Johnson
[email protected]I love that these cookies are made with simple ingredients. I always have everything I need on hand to make them.
Boo New
[email protected]These cookies are perfect for any occasion. I've made them for parties, potlucks, and even just to have on hand for a snack.
Sam soft
[email protected]I've made these cookies several times and they always turn out great. They're a favorite in my family.
Stefanos Tsoupidis
[email protected]These cookies are so delicious! The tea flavor is subtle and not overpowering. The filling is creamy and smooth. I love the way the cookies melt in my mouth.
Timothy Wilbert
[email protected]I made these cookies for a party and they were a hit! Everyone loved them. They're so easy to make and they taste amazing. I'll definitely be making them again.
Mubdi Hamid
[email protected]These tea cake sandwich cookies were a delightful treat! The combination of the soft, buttery cookies and the creamy filling was heavenly. I followed the recipe exactly and they turned out perfectly. I will definitely be making these again.