When 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.
Old 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.
More Afternoon Tea Recipes!
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Cakes for Tea
Scones for Tea
Tea Sandwiches
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