Heirloom Clifford Tea Cookies Recipes

FALL LEAF TUILE COOKIES

Steps:

• Make chocolate and white tuile batters according to recipes. Preheat oven to 400 degrees. Trace a leaf onto a large, flexible plastic lid, such as one from a coffee can. Using scissors, cut lip from lid. With a utility knife, cut out the leaf shape to make a stencil.
• Place nonstick baking mat on top of a baking sheet, and place stencil on mat. Using a small offset spatula, spread a thin layer of chocolate batter over stencil; carefully lift up stencil. Repeat, making more leaves, spacing evenly on baking mat. Transfer 1/2 cup white batter into a pastry bag fitted with a #2 tip. Pipe white veins onto chocolate leaves. Bake 4 minutes.
• Using spatula, drape leaves over rolling pin to cool. Repeat process to make 50 cookies, reserving 1/2 cup chocolate batter.
• Repeat step 2 with white batter, using reserved chocolate batter for piping.

CLIFFORD TEA COOKIES

Steps:

• Sift together flour, baking soda, salt, and nuts and set aside.
• Cream together in large mixing bowl the oleo, sugar, eggs, and vanilla.
• In batches, mix in dry ingredients. Using a strong butter knife to mix with makes mixing easier, but it is a very stiff dough.
• Cover with plastic wrap and refrigerate overnight.
• When ready to bake, heat oven to 400 (F). Roll into small 1" balls, flatten with bottom of glass, on an UNGREASED cookie sheet. You can space them close together as they do not spread much in baking.
• Bake 8-10 minutes. Cool on pan 2 minutes before transferring to cooling racks. Store in air tight container.

HEIRLOOM CLIFFORD TEA COOKIES

Steps:

• 1. Cream the butter and sugar thoroughly. Add the eggs and continue to beat. Sift flour, soda, and salt three times and add with the nuts to the first mixture. Pack in a mold and leave in a refrigerator over night, then turn out on a board and slice as thin as possible and bake in hot oven. Time in oven, 15 minutes. Temperature, 400°. Servings, 60
• 2. Note: you can roll these in a log with wax paper. Place in fridge or freezer till ready to bake! While still a touch cold slice these with a sharp knife! Sit them on a greased cookie sheet or on parchment paper. Bake at 400*F for 15 minutes or until slightly browned on edges. Makes 60
• 3. These freeze well for 2-3 months if sealed well! You may place them in your fridge for 48 hours if expecting to use the dough soon!

OLD-FASHIONED TEA COOKIES

Steps:

• Preheat oven to 325°. In a bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in the egg and vanilla. Gradually add flour. Roll dough into 1-in. balls. Place 2 in. apart on ungreased baking sheets; flatten slightly with fingers. , Bake until edges are golden brown, 17-20 minutes. Cool for 2 minutes before removing to wire racks to cool completely. Dust with confectioners' sugar.