Dainty Tea Cakes
📜 Collection: John B. Collection | ✍️ Attribution: Unattributed | 📂 Category: Desserts Delicate and crumbly tea cakes flavored with bitter almond extract. These traditional cookies are made by creaming butter and sugar and gradually incorporating flour.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 20 mins | 15 mins | None | 24 cookies |
🔪 Key Equipment
- Mixing bowl
- Electric mixer
- Cookie press
- Baking sheet
Ingredients
Dough Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 cup | Butter | Softened |
| 2/3 cup | Sugar | Granulated |
| 3 | Egg yolks | Separated |
| 1 tsp | Bitter almond extract | Flavoring |
| 2 1/2 cups | Flour | All-purpose |
Instructions
Mixing and Baking
- Cream 1 cup butter and 2/3 cup sugar until waxy.
- Beat 3 egg yolks until light, then add to the butter mixture along with 1 tsp bitter almond extract.
- Add 2 1/2 cups flour 1 tablespoon at a time until all has been taken up.
- Put into cookie press and press onto baking sheets.
- Bake in a hot oven until light brown and fragrant.
💡 Make-Ahead & Storage: Dough can be prepared and loaded into the cookie press a few hours in advance, or stored in an airtight container for up to 3 days.
Original Recipe Scan
