Fruitful reveries, fashion, reconstruction, and home diy blog
I was flipping through one of my pastry books and suddenly had a craving for one of those buttery cookies you find in tin boxes around Christmas time. I’m not sure what the name is, but I found a recipe for Butter Tea Cookies. I was hoping and praying it was the recipe I’m looking for, but unfortunately it wasn’t… You know the kind right?.. those buttery, melt in your mouth, crispy cookies…
Anyway, the original recipe uses ounces/grams instead of the standard cup and tbsp measurements so I guestimated the measurements. I also used margarine and bread flour instead of butter and cake flour, which the recipe calls for. These may have had an affect on the outcome of my cookies, but overall they turned out pretty good. I dusted powdered sugar over the cookies that lost the most detail in baking (they were supposed to look like little flowers or stars….
Butter Tea Cookies Recipe
2/3 c butter (12 oz/335 g)
1/3 c granulated sugar (6 oz/165 g)
2 tbsp confectioners sugar (3 oz/85 g)
2 eggs (4.5 oz/12.5 g)
1 tsp vanilla (0.16 oz/4 g)
1 c cake flour (1 lb 2 oz/500g)
1. Sift granulated sugar and confectioners sugar in a bowl. Cream sugar and butter. Mix in vanilla and eggs.
2. Sift flour and mix, but do not overmix or cookies will be tough.
3. Spoon mixture into piping bag with star tip (or you can use a ziplock and cut one of the corners). Pipe onto ungreased or parchment-lined baking sheets. Mine were each about the size of a quarter.
3. Bake for 10 min. Cool on baking sheet for 5 min, then transfer to wire rack and dust with powdered sugar (optional).