Butter Tea Cookies

August 2, 2011 at 8:10 pm Leave a comment

Butter tea cookies are one of my favorite types of cookies to make.  The recipe is so easy and quick.  Plus these are piped cookies so you can play around with shapes.  I’ve made these many times since they are also one of my mom’s favorites.  Which is the reason why I made them this week.  My parents are moving out of Chicago this week and heading for the desert (Arizona).  They’re moving out there full-time for a few months, but will eventually come back to find a place in Chicago.  The drive out to Arizona takes about 2 days, so I wanted to make something that they could take with them and snack on in the car.  I thought these cookies would be perfect since they’re bite size, and wont melt like a chocolate chip cookie would.

Since I pipe the cookies out really small, the full batter makes a TON of cookies.  I halved the recipe this time and it still produced more than enough cookies.

Here’s the halved recipe…

  • 6 oz Butter
  • 3 oz Granulated sugar
  • 1.5 oz Powdered sugar
  • 63 grams Eggs
  • 1/2 tsp Vanilla extract
  • 9 oz Cake flour
  1. Soften the butter in your mixer.
  2. Sift the powdered sugar and add it to the mixer.  Add the granulated sugar.  Add the eggs and combine.
  3. Sift the flour and add it to the mixer.  The batter will be thick, but that’s what you want.
  4. Choose the type of tip you want (I used a star tip), then put the batter into a piping bag.
  5. Pipe a small amount of batter under the corners of the parchment paper onto the cookie sheet.  This will help the parchment from moving when you are piping the cookies.
  6. Pipe the batter into rosettes on the parchment.  
  7. Bake at 350 for about 10 minutes or until the cookies are slightly brown on the edges.
These cookies go perfectly with tea or coffee, plus they’re not too sweet even though they’re mostly sugar.  Hopefully my parents will enjoy these on their long car trip!  Let’s just hope the dog doesn’t eat any!

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