Refrigerator
Tea Cookies
This recipe is considered a refrigerator cookie. What that means is that after
you prepare the dough, it has to be refrigerated before you can slice and
bake them. This is not a difficult recipe, in fact it's extremely easy, ---
you have to mold the dough into a shape, place it onto foil, and then refrigerate.
Then you have to slice them verrrrrry thinly to bake. Putting this recipe
together only takes 15 minutes, if that.
1 lb. Butter … any butter is fine but make sure it isn’t salted….
Real butter not margarine
4 C. packed light brown sugar … C & H sugar (a big bag of light brown)
6 C. flour … All Purpose Gold Medal, unbleached. NOT self rising flour.
Good pinch of salt
2 eggs
2 tsp. baking soda
2 tsp. vanilla
1 1/2 Cup. walnuts finely chopped
Aluminum Foil to wrap dough in
The recipe listed is for a double amount, 8 dozen cookies since I wrap 16
1/2 dozen for family and friends.
Let butter sit out till soft. Cream the butter and sugar together till smooth.
Add the eggs and vanilla. Mix completely. Add the baking soda and salt. Mix
completely. Now add the flour in small amounts, mixing thoroughly after each
cupful. You'll get to a point with the flour where you'll have to mix it with
your hands.
When the flour is all mixed in, put the crushed walnuts in. They need to be
really chopped or crushed well.
After this is done, set out about 4 lengths of foil about 18 inches long.
Set some of the dough onto the foil and form a "log" the length
of the foil. (leave some room at the end of the foil to fold over) Wrap the
log up in the foil. Make sure the shape isn't just round. Make it sort of
flat on the sides. Repeat until all the dough is in logs.
Refrigerate logs until firm - about 5 hours.
When ready to bake, preheat oven to 350 degrees. Take out one log at a time.
Unwrap dough. Set onto a cutting board away from the foil. Slice very thinly
with a sharp knife. Place on cookie sheets about an inch apart. Bake about
8-10 minutes or until just turning brown. Be careful. They bake very fast,
and because they're thin, they'll burn quickly. They don't taste the same
if they're thick. They are a tea cookie, meant to be dunked into tea. All
right then, when done, take out of the oven. Let set for a couple minutes
on the sheet and then remove to a cooling rack or waxed paper.
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