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Tea Dainties Recipe
|Shortening||1 Cup (16 tbs)|
|Sugar||2⁄3 Cup (10.67 tbs)|
|Egg||1 , beaten|
|Cake flour||2 1⁄2 Cup (40 tbs)|
|Baking powder||3⁄4 Teaspoon|
|Food color||2 Drop|
Serving size: Complete recipe
Calories 3831 Calories from Fat 1921
% Daily Value*
Total Fat 216 g332.9%
Saturated Fat 52.8 g263.8%
Trans Fat 27 g
Cholesterol 211.5 mg70.5%
Sodium 858.7 mg35.8%
Total Carbohydrates 434 g144.6%
Dietary Fiber 38.7 g154.8%
Sugars 136.1 g
Protein 58 g115.8%
Vitamin A 4.9% Vitamin C
Calcium 56.4% Iron 8.3%
*Based on a 2000 Calorie diet
Add sugar slowly and cream thoroughly, add egg.
Sift dry ingredients together and add to the first mixture.
Divide dough into as many parts as colors desired.
Vanilla is best in an uncolored dough.
Use all alcohol based flavoring in the proportion of 1 teaspoon for entire recipe.
Oil extracts require only a few drops.
To color the dough add food coloring a drop at a time until the desired shade has been attained.
Suggested flavors and color combinations are: almond extract and green lemon extract and yellow cinnamon oil and pink.
Mold the various doughs with a cookie press or drop from a teaspoon and flatten into tiny circles.
Rolling is also possible if the dough is thoroughly chilled.
Much variety is possible when all three methods are used and further interest is created by small frosting designs and toppings of fruit or nuts.
Bake uncolored cookies at 400Â°F. and colored ones at 325Â°F. 15 minutes.