Tea Cakes with Butter Frosting
Total TimePrep: 25 min. + chilling Bake: 10 min./batch + cooling
Makesabout 5-1/2 dozen
I make these several times a year every year and have never once had an issue. They can take a bit more flour to keep them from sticking but I’ve never had issues and everyone who’s tried them loves them! They are so soft! I’ve used many different types of icing on them as well and they’ve always been great. One of my favourites!!
Just awful. Extremely disappointed. First recipe I've tried from this site or magazine that was a complete waste of ingredients. Chilling the dough had no effect to the sticky mush, even overnight. Adding 3 extra cups of flour did absolutely nothing to help it not cling to every thing it touched. I even added corn starch to thicken it. It thickened. But was still so unbelievablely sticky I couldn't even make them into drop cookies. Don't waste all the flour. You will be disappointed.
I made these last Christmas and these are by far my favorite sugar type cookie. Will be making them again this year!
Easy!!! Delightful!!! Its a must year round!!
First off I want to say I tried making these cookies a few times using different techniques like substituting butter for shortening, rolling on cold bake stone, freezing dough, etc. No matter what I did the dough is so sticky that it's impossible to roll. They taste okay as a drop cookie. I won't waste time or ingredients with these cookies again.
I have made these cookies twice since the holiday issue came out. I get rave reviews everytime and may requests for the recipe.
wasted ingredients, the dough was very mushy, even after adding another cup of flour. Couldn't roll it out, stuck to everything. I threw it out and was very disapointed.