Cookies for Afternoon Tea

Cookies for Afternoon Tea
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cookiesWhen serving cookies with tea, always keep in mind that you want them to be dainty and light. Stay away from anything too messy. Presentation is important also. Display them on pretty plates or platters. I've included three recipes for cookies made with cake mixes. I know they aren't made from scratch, but they are moist and very good.

They are perfect for children's tea parties and spur of the moment teas where you need something quick to prepare.

Lavender and Lemon Sugar Cookies

Ingredients:

1/4 tsp. dried lavender buds

1/4 cup sugar

1 cup soft butter

1/4 cup powdered sugar

1 large egg

2 1/8 cup flour

1/2 tsp. baking soda

1/2 tsp. cream of tartar

1/4 tsp. salt

1/2 tsp.lemon extract

In a food processor or blender, grind lavender with sugar. Cream sugar with butter and powdered sugar, and add egg. Stir in lemon extract, then flour, soda, tartar and salt; blending well. Place a tablespoon of dough on a greased cookie sheet. Flatten dough with the bottom of a glass that has been dipped in sugar, and sprinkle with additional sugar. Bake in preheated 375 degree oven for 10-15 minutes or until golden.

Cream Cheese Cookies

Ingredients:

3 ounces cream cheese, softened

1/2 cup butter

1 cup all-purpose flour

raspberry or strawberry preserves

Combine the cream cheese, butter and flour and blend completely. Chill. Roll out the dough, half at a time, to about 1/4 inch thick. Cut into small rounds or other dainty shapes. Make a small depression in the center of each cookie and place 1/2 tsp. preserves. Bake on an ungreased cookie sheet at 350 degrees for about 20 minutes. Cool, and dust with confectioners' sugar if desired. Makes about 2 dozen. Note: I love using Knott's Berry Farm Raspberry preserves.

cookieOld Fashioned Anise Seed Cookies

Ingredients:

2 cups granulated sugar

2 medium eggs

1/2 cup molasses

1 1/2 cups shortening

2 tsp. finely crushed anise seeds (must be ground finely)

4 cups all purpose flour

2 tsp. cinnamon

1 tsp. salt

4 tsp. baking soda

1 tsp. cloves

1 tsp. ginger

Cream the sugar, eggs, molasses, shortening and ground anise until it resembles a smooth paste. Sift the dry ingredients remaining three times and add to the anise mixture. Mix well. Roll the dough into balls and coat each one in granulated sugar. Place on lightly greased baking sheet and bake at 375 degrees for 10-12 minutes. Remove from oven and cool for 5 minutes. Makes 3-4 dozen.

Lemon Basil Cookies

Ingredients:

1/4 cup butter

3 ounces cream cheese

1 egg yolk

2 tablespoons dried basil, crushed

1 tablespoon lemon juice

1 tsp. grated lemon peel

1 package lemon cake mix

1/2 cup crushed walnuts or pecans

Mix together the butter, cheese, yolk and juice. Add the cake mix, and blend well. Stir in the nuts, peel and basil. Chill for 1/2 hour or more. Roll into small 1/2 inch balls and place on greased cookie sheet. Parchment paper works well. Flatten with a fork dipped in sugar. Bake in a preheated 350 degree oven for 10-15 minutes.

Cream Cheese Coconut Cookies

Ingredients:

1 (8 ounce) package cream cheese

1/2 cup butter, softened

1 egg

1/4 teaspoon coconut extract

1 (18.5 ounce) package yellow cake mix

Optional: 1/2 cup coconut

1/4 cup confectioners' sugar

Preheat oven to 350 degrees. In a medium bowl, cream together the cream cheese and butter. Stir in the egg and extract. Add cake mix, and stir until well blended. Roll into 1 inch balls and coat in the confectioners' sugar. Place 1 inch apart onto an ungreased cookie sheet. (I used parchment paper). Bake for 10 to 13 minutes in the preheated oven. After a few minutes remove from baking sheets to cool.

VARIATIONS! Tonight I substituted Duncan Hines Strawberry cake mix for the yellow cake mix and they were wonderful! I also used a buttercream chocolate cake mix, and left out the extract, and again it turned out great. They are SO pretty on a platter with a doily.

Lemon Crisp Cookies

Ingredients:

1 (18.25 ounce) package lemon cake mix 

1 cup crisp rice cereal 

1/2 cup butter, melted 

1 egg

Preheat oven to 350 degrees. In a medium bowl, combine the cake mix and the cereal. Stir in the egg and melted butter until mixed. Roll into firm 1 inch balls and place them 2 inches apart on an ungreased cookie sheet. Bake for 10 to 12 minutes. Cool for 1 minute on the baking sheets before putting on racks to cool completely.

Chocolate Crinkle Cookie

Ingredients: 

1 (18.25 ounce) package devil's food cake mix 

1/2 cup butter flavored shortening 

1 tablespoon water 

2 eggs 

1 cup confectioners' sugar

Preheat oven to 375 degrees. Grease cookie sheets. In a medium bowl, beat together the shortening, water, and eggs. Add the cake mix, and mix until smooth. Roll the dough into 1 inch balls, and roll in the confectioners' sugar. Place cookies 2 inches apart on the cookie sheets. Bake for 10 minutes and cool on racks.

 
Images: FreeDigitalPhotos.net

 

About The Author

Brenda Hyde is a freelance writer living on ten acres in rural Michigan with her husband and three kids. She is a mom, grandma, gardener, cook and writer. She blogs on all of these topics at Harvestmoongazette.blogspot.com.

 
 

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