CHERRY-PISTACHIO TEA CAKES
Provided by Food Network Kitchen
Time 35m
Yield 12 tea cakes
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F. Line a 12-cup muffin tin with paper liners.
- Pulse the pistachios, flour, baking powder and salt in a food processor until finely ground.
- Whisk the confectioners' sugar and eggs in a large bowl, then whisk in the pistachio mixture until just combined. Stir in the melted butter until just incorporated.
- Spoon 2 tablespoons batter into each muffin cup. Bake until slightly puffed and just beginning to set, about 8 minutes. Place 1 or 2 cherries in the center of each cake and continue baking until the cakes feel springy and the edges are lightly browned, 10 to 12 more minutes. Transfer to a rack and let cool 10 minutes in the pan, then remove from the pan to cool completely. Dust with confectioners' sugar.
RUSSIAN CHERRY TEACAKES
Steps:
- Cream the butter, sugar, and vanilla thoroughly. Sift together the flour and salt, add to the butter, and mix. Fold in the nuts and cherries and chill the dough for 1 hour.
- Preheat the oven to 400 degrees F.
- Roll the dough into 1-inch balls and place on an ungreased cookie sheet (they do not spread as they bake). Bake until set but do not brown, about 10 minutes.
- While still warm but set, roll the cookies in confectioners' sugar and cool. Roll in confectioners' sugar again and bake again for 10 to 12 minutes.
CHERRY TEA CAKES RECIPE - (4.5/5)
Provided by kayjayjohnson
Number Of Ingredients 9
Steps:
- 1 Heat oven to 350°F. In large bowl, beat powdered sugar, butter, cherry liquid, almond extract and food color with electric mixer on medium speed until blended. On low speed, beat in flour and salt. Stir in cherries. 2 Shape dough into 1-inch balls. On ungreased cookie sheets, place balls 2 inches apart. 3 Bake 8 to 10 minutes or until edges are light golden brown. Remove from cookie sheets to cooling racks. Cool 20 to 30 minutes. 4 In 1-quart resealable freezer plastic bag, place baking chips; seal bag. Microwave on High 35 to 50 seconds, squeezing chips in bag every 15 seconds, until chips are melted and smooth. Cut small tip from bottom corner of bag; drizzle melted chips over cookies.
CHERRY-VANILLA TEA CAKE WITH VANILLA SUGAR
Categories Cake Dessert Bake Cherry Vanilla Summer Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 10 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F. Lightly butter and flour 10-inch springform pan. Sift first 5 ingredients into medium bowl. Using electric mixer, beat butter and 1 cup sugar in large bowl until well blended. Add eggs 1 at a time, beating well after each addition. Blend in vanilla extract. Transfer 2 tablespoons dry ingredients to small bowl. On low speed, beat half of remaining dry ingredients into butter mixture, then mix in sour cream and lemon peel. Beat in remaining half of dry ingredients. Mix cherries into reserved 2 tablespoons dry ingredients; fold cherries into batter.
- Spoon batter into prepared pan; smooth top with spoon. Bake until tester inserted into center of cake comes out clean, about 30 minutes. Transfer cake to rack and cool 10 minutes.
- Meanwhile, using small sharp knife, scrape seeds from vanilla bean into small bowl. Mix in 1 tablespoon sugar, rubbing with fingertips to distribute seeds. Add powdered sugar and rub again.
- Sift vanilla sugar over hot cake and cool. Cut around pan sides to loosen cake; remove pan sides. (Can be made 1 day ahead. Cover; let stand at room temperature.)
CHERRY TEA CAKES
Easy, not too sweet and great with a cup of tea. Picture is my own
Provided by Gail Herbest
Categories Cookies
Time 55m
Number Of Ingredients 10
Steps:
- 1. Heat Oven to 350 degrees. In a large bowl beat powdered sugar, butter, cherry liquid, extract and food coloring, at med speed until well blended. add flour and salt and beat until well blended. stir in cherries.
- 2. shape dough into 1 inch balls and place on an ungreased cookie pan 2 inches apart.
- 3. bake 8-10 minutes or until edges are light golden brown.
- 4. remove from cookie sheets onto cooling rack. cool at least 20-30 minutes and drizzle with melted white/vanilla chocolate chips
LITTLE CHERRY TEA CAKES
Make and share this Little Cherry Tea Cakes recipe from Food.com.
Provided by Mrs. Hughes
Categories Dessert
Time 37m
Yield 4 dozen
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees.
- Cream together butter, sugar, eggs, vanilla.
- Add cherries.
- Add nuts.
- Add flour.
- Drop by small teaspoons onto lightly greased cookie sheet.
- Bake 9 minutes.
Nutrition Facts : Calories 724.5, Fat 35.8, SaturatedFat 16.3, Cholesterol 166.8, Sodium 893.1, Carbohydrate 92.8, Fiber 2.8, Sugar 51, Protein 10
CHERRY TEA CAKES
Enjoy this delicious cookie using Gold Medal® all-purpose flour - perfect for dessert.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h40m
Yield 60
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. In large bowl, beat powdered sugar, butter, cherry liquid, almond extract and food color with electric mixer on medium speed until blended. On low speed, beat in flour and salt. Stir in cherries.
- Shape dough into 1-inch balls. On ungreased cookie sheets, place balls 2 inches apart.
- Bake 8 to 10 minutes or until edges are light golden brown. Remove from cookie sheets to cooling racks. Cool 20 to 30 minutes.
- In 1-quart resealable freezer plastic bag, place baking chips; seal bag. Microwave on High 35 to 50 seconds, squeezing chips in bag every 15 seconds, until chips are melted and smooth. Cut small tip from bottom corner of bag; drizzle melted chips over cookies.
Nutrition Facts : Calories 60, Carbohydrate 7 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 2 1/2 g, ServingSize 1 Cookie, Sodium 45 mg, Sugar 4 g, TransFat 0 g
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