** 'Mary's Tea Room' Cookies **

Welcome!!

Mary's Tea Room actually began over on the Recipes side of the board way back in Sept. of 2006. Many of the original Tea Angels have shared some awesome recipes this period of time. Many NEW Tea Friends have come to call and have left some of their own treasures as well. All of those gems have been gathered and 22 'Mary's Tea Room' recipe threads created as a sort of 'archive' of our time together. We hope all who stop by will find a recipe or two or more to add to their own recipe collections. And we hope, if they feel so inclined, that they might share some of their own gems as well!  It will only make our treasure chest of Goodies that much more valuable!!

(o: Mary and the Original Tea Angels! :o)

 

1/3/08

ANISE BISCOTTI

Posted by: KC10
Posted on: 11/14/2006

Kay says, "Since we've been having a bit of discussion about biscotti, I thought I'd share my favorite biscotti recipe. This one is a bit different than most in that it is rather sticky and can be a bit difficult to shape the loaves!! But boy is it worth the effort!! Using wax paper helps!! Our family has some good Bohemian blood running through our veins. I've always been told that "bohunks" really like anise flavor. I don't know if that's really true, but our family DOES love anise........"

ANISE BISCOTTI

3 c. flour
2 tsp. ground anise (a generous 3/4 tsp. anise extract may be substituted. Add with other extracts. Personally? I use anise SEED and the extract!)
2 1/2 tsp. baking powder
1/8 tsp. salt
2/3 c. unsalted butter, softened
1 c. granulated sugar
3 large eggs
2 large lemons (finely grated zest)
1/2 tsp. anise extract (generous 3/4 tsp. if you aren't using ground anise or anise seed)
1/2 tsp. lemon extract

Preheat oven to 375 degrees. Grease large baking sheet. Sift together dry ingredients (4). In large mixing bowl, combine butter & sugar. Beat well. Add eggs, lemon zest, extracts. Beat until light & fluffy. Gradually beat or stir in dry ingredients. Dough is batter like in consistency. Divide in half. Shape each into log about 11" X 2". (Shaping is easiest if rolled in waxed paper before placing on cookie sheet. Yes, unlike other biscotti, this one is a bit sticky. If you use the wax paper, you can wrap it in the paper & transfer it to the pan and just unroll the wax paper right onto the cookie sheet.)
Bake 25 - 30 minutes or until lightly brown. Cool completely. Cut each log into 1/4" - 1/2" slices. Lay slices flat on baking sheet. Toast each side in oven 4-6 minutes. Cool.

ANNE'S BISCOTTI

Posted by: Mimosa2 - Posted on: 11/12/2006
RePosted by: CHEFCAROL - Posted on: 2/11/2007; 2/23/2007

Carole says, "This is a really good recipe to play with. I have added different things to it and used different flavoring to get the tasted I crave. Enjoy!"
(Carole's changes follow......)

ANNE'S BISCOTTI
(Means Twice Baked)

1 Cup butter (no substitute)
1 cup sugar
3 eggs

Flavoring Choices:
1 tsp. pure vanilla & 1 tsp. anise extract or 1/2 tsp. anise oil (preferred over the extract, very strong anise flavor).
Or - 1 tsp. Fiore di Sicilia & 1 tsp. pure vanilla.

3 Cups Flour (I usually have to add more flour)
1 Tb. baking powder
1/2 Tsp. salt

Optional: 1 Cup finely chopped pecans or walnuts. Note: chopped or sliced almonds or hazelnuts can be used, but they are difficult to cut through to make neat slices.

Cream butter, sugar until very creamy, smooth and light. Beat in eggs one at a time, stir in your choice of flavoring. Continue beating until well blended. In separate bowl, combine dry ingredients (except nuts) and add to creamed mixture. Stir in nuts if using. Dough is heavy and moist. Pick up some of the dough with your fingers to see if you think it would mold into a loaf. I usually have to add more flour at this point until it looks somewhat 'grainy', then I know it will hold up into a loaf shape. Preheat oven to 325 degrees.

Spray or butter a large cooky sheet. Divide dough in half and form into 2 loaves about 12"X 3". Sprinkle sugar over tops and rub in lightly with fingers to spread evenly. Leave space between loaves as they will spread while baking. Bake @325 degrees for about a half hour or until light golden and firm (use middle oven rack). Sometimes tops will crack slightly, which is OK, but don't over-bake. Remove from oven and cool about 15 minutes before slicing. Don't allow to cool completely before slicing or slices will shatter. Use a sharp serrated knife to slice on the DIAGONAL, about 1/2 to 3/4 inch thick. Place cut side down back on cooky sheet and return to oven to toast about 15/20 minutes. You decide how toasted you might want them - can leave in oven for longer than 15 minutes. I usually increase heat to 350 for toasting so it doesn't take so long to toast them until golden or a bit darker. Cool. Store airtight.
Keeps well for few weeks. Can be frozen.

Carole's Tweaking - This is what I change to make the Cranberry Almond Biscotti.
I used 1 teaspoon each of vanilla and almond extract. then I added about 1/2 cup of chopped dried cranberries. and about 1/4 cup chopped slivered almonds.

BROWN RIM COOKIES

Posted by: ckathynot_ca - Posted on: 10/28/2006

Kathy says, " Enjoy!"

BROWN RIM COOKIES

1 cup shortening
1 teaspoon salt
1 teaspoon vanilla
2/3 cup sugar
2 eggs
2 1/2 cups flour, sifted

Combine shortening, salt, vanilla. Add sugar, then add eggs and beat well. Add flour and mix well. Drop from tip of teaspoon on greased baking sheet. Let stand a few minutes, then flatten cookie with a glass covered with a damp cloth. Bake 375 degrees for 8-10 minutes.

Frost with maple frosting: BUTTER/POWDERED SUGAR/MAPLE FLAVORING/MILK

BUCKINGHAM PALACE SHORTBREAD

Posted by: Omatje_Calif - Posted on: 9/13/2006

Susan says, "Hello Tea Lady's I have been to many tea-party's in Holland and Australia and they serve so many different specialties with the Tea's, Crumpets, Scones, Tea sandwiches, Petite Fours, Short breads. Yummy I am getting hungry when I think about this. - Enjoy Lady's"

BUCKINGHAM PALACE SHORTBREAD

This is the recipe used to make shortbread for the Queen’s tea every day. It has been used at Buckingham Palace for many years. A former chef there is now a chef at a hotel in Toronto, and he has released this recipe to the public.

2 c. unsalted butter, at room temperature
2/3 c. granulated sugar
4 c. pastry flour
1 1/3 c. cornstarch
Superfine sugar for sprinkling

Soft flour is usually divided into Cake flour, which is the lowest in gluten, and Pastry flour, which has slightly more gluten than cake flour.
In a large bowl, cream the butter and sugar together until pale and fluffy. Use the electric mixer with this recipe as long as the beaters will turn. It will make them very light. In a medium bowl, stir the flour and cornstarch together. Gently mix the flour mixture into the butter mixture until it forms a soft dough. You can usually do this with a hand mixer until there is about 3/4 cup of flour mixture left then you will have to stir that in or work in with your fingers. Cover the dough with plastic wrap and refrigerate about 15 minutes, or until firm. Preheat oven to 325 degrees. Dust dough lightly with flour and roll it out to 3/4-inch thick square on a sheet of parchment paper. Transfer the parchment paper and dough to a baking sheet. Bake in the center of preheated oven for 30-40 minutes, or until lightly golden and firm to the touch. Remove from oven and sprinkle generously with superfine sugar. While still warm, use a paring knife to cut the shortbread into 48 pieces.

BUTTERHORN COOKIES

Posted by: shiftlessIN - Posted on: 10/28/2006

Paula says, "Sprinkle w/powder sugar after baked."

BUTTERHORN COOKIES

1/2 lb. (2 sticks) butter or marg,
1/4 cup sugar (or add Sugar subt.)
1-1/2 tsp. vanilla
2 cups flour (sifted)
1 cup nuts (opt) Pecans are good which I use, crushed
opt. also I add 1 tsp anise seed.

Mix with clean hands. Take small pieces and roll into ball then roll in hand & shape like a curve.

Bake at 375° for 20 min.

BUTTERMILK SPICE CRISPS

Posted by: Germanlady - Posted on: 10/13/2006

Germanlady says, " I was looking in my Best of Country Cookies Cookbook and found some yummy looking recipes. I have not tried these but if they land in a cookbook like this, they MUST be good! Here it is from BEST OF COUNTRY COOKIES (from page 93 in the above mentioned cookbook) (You can find it in the Country Store and it is worth the money. I really like my copy)."

BUTTERMILK SPICE CRISPS
Marla Mason, Cedar Rapids, Iowa

These cookies were a Christmas tradition for one of the families in my childhood church. I looked forward to caroling at their house because we were rewarded with one of these tasty morsels! (by Marla)

1 cup butter or margarine, softened
2 cups sugar
1 egg
1/3 cup buttermilk
4-2/3 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon EACH ground allspice, cloves and nutmeg

In a mixing bowl, cream butter and sugar. Beat in egg and buttermilk. Combine flour, baking soda, cinnamon, allspice, cloves and nutmeg; gradually add to the creamed mixture. Shape into two 9-inch rolls; wrap each in plastic wrap. Refrigerate for 4 hours or until firm. Unwrap and cut into 1/4 inch slices. Place 2 inches apart on ungreased baking sheets. Bake at 350° for 10-12 minutes or until golden brown. Remove to wire racks to cool.

Yield: 6 dozen.

CANDY-TOPPED SHORTBREAD BARS

Posted by: KC10 - Posted on: 12/28/2006

Kay says: *I found out it worked much better using my hands to mix this!! This is one of those dough's that, for me, anyway, I need to 'feel' when it's right!! :O) - Enjoy!!"

CANDY-TOPPED SHORTBREAD BARS

1 c. flour
1/3 c. powdered sugar
2 Tb. cornstarch
1/4 tsp. salt
7 Tb. cold unsalted butter, cut into 14 pcs.
20 snack size caramel & chocolate candy bars (Milky Way Fun Size bars, unwrapped)

Heat oven to 350º. Line 8X8X2" baking pan with heavy duty or non-stick aluminum foil, making sure the foil is tucked into all the corners & that there is @ least 1" overhanging the top of pan on all sides.
Combine flour, powdered sugar, cornstarch & salt. Mix on low.* Add butter & mix on low * 'til ingredients just begin to come together. Sprinkle mixture across bottom of pan and press evenly. Place pan in freezer 15 min. Bake crust @ 350 'til edges are just golden, 18-20 min. Remove to wire rack.
Place candy bars in 4 rows of 5 over hot crust & return to oven. Bake 10 min. longer. Remove & then spread melted candy into even layer. Bake additional 5-6 min. 'til candy is melted and bubbly. Transfer to wire rack to cool completely.
Grasping overhanging foil, lift bars from pan. Using sharp chef's knife, cut into 20 pcs. Keep @ room temp. in airtight container for up to 3 days.

Yield: 20 bars

CHOCOLATE CHIP COOKIE BRITTLE

Posted by: KC10 - Posted on: 5/20/2007
Originally Posted by: Maybrie - 5/17/2007

Chocolate Chip Cookie Brittle

1 cup butter or margarine, softened
1 cup granulated sugar
1 1/2 teaspoons vanilla extract
1 teaspoon salt
2 cups all-purpose flour
1 (12-ounce) package NESTLÉ TOLL HOUSE Semi-Sweet Chocolate Morsels, divided use
1 cup chopped nuts
Preheat oven to 375°F.
Beat butter, sugar, vanilla extract and salt in a large mixing bowl. Gradually beat in flour. Stir in 1½ cups morsels and nuts. Press into ungreased 15x10-inch jelly-roll pan.
Bake for 20 to 25 minutes or until golden brown and set. Cool until just slightly warm.
Microwave remaining morsels in a small, heavy-duty plastic bag on HIGH power for 30 to 45 seconds; knead. Microwave at additional 10 to 20-second intervals, kneading until smooth. Cut tiny corner from bag; squeeze to drizzle over cookie. Allow chocolate to cool and set; break cookies into irregular pieces.
Makes 50 pieces.

Note: Omitting nuts could cause cookie to become dry!

Kay says, "I'm not sure why that last note was added. I would think NOT adding the nuts, the recipe might be too soft. Well, for me this recipe absolutely MUST HAVE NUTS!! LOL JMHO and besides, we really like nuts in our baked goodies!!

CHOCOLATE CHIP PEANUT BUTTER COOKIES

Posted by: Germanlady - Posted on: 8/21/2007
Originally Posted by: moms_rule_OH - 8/13/02

CHOCOLATE CHIP PEANUT BUTTER COOKIES

1 cup (2 sticks) butter or margarine, softened (I only use butter)
1 cup creamy peanut butter
1 cup granulated sugar
1 cup packed light brown sugar (I use dark brown sugar says moms_rule_OH)
2 eggs (Germanlady used three brown farm eggs-didn't have regular size)
2-1/2 cups all-purpose flour
1-1/2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 cups (12 ounce pkg.) Hershey's semi-sweet chocolate chips OR 2 cups (11.5 oz. pkg.) Hershey's milk chocolate chips)

Heat oven to 375°. In a large bowl, beat butter, sugars, and eggs on medium speed until well blended. Sift together flour, baking soda, baking powder and salt; gradually add to butter mixture, beating until blended. Stir in chocolate chips. Drop by rounded teaspoons onto ungreased cookie sheets. Bake 8-10 minutes or until set. Cool slightly, then remove to wire racks to cool completely. About 5 dozen cookies

PAN RECIPE: Spread batter into greased 15-1/2" X10-1/2" inch jelly roll pan. Mom's used 13X9 pan) Bake at 355° about 20 minutes or until golden brown. Cool and cut into bars.
If you have stoneware or parchment paper, these turn out the best. I slightly undercook, checking after 7-8 minutes. I also like to make my dough ahead of time, make dough-balls, freeze them, then bake while still very cold, even frozen.

Germanlady notes: I used GHIRADELLI Semi-Sweet Milk Choc. chips -one bag makes two cups-delicious! I used parchment paper on the sheets. The cookies did not spread much. We used the cookie scoop and that made it so easy. Baked ours 11 minutes. Cookie count was 56 but we managed to cut that down by.... half dozen, between the three of us. Oh my! I had to freeze some and put the rest under lock and key, LOL! This recipe has just the right amount of peanut butter for our taste. DD says that this recipe will go in the cook book I made for her."

CHOCOLATE OATMEAL CHIPPERS

Posted by: Omatje_Calif - Posted on: 9/6/2007

Susan says, "I like to share this cookie recipe from Nestle and I made it in a 9 by 13 pan so easy too... the cookies are good too and are crispy on the ends. But also like the bars from the same recipe....I made them both way's!!"

CHOCOLATE OATMEAL CHIPPERS

Estimated Times: Preparation - 10 min | Cooking - 9 min | Cooling Time - 2 min cooling | Yields - 48 cookies (4 dozen)

1 1/4 cups all-purpose flour
1/2 cup NESTLÉ® TOLL HOUSE® Baking Cocoa
1 teaspoon baking soda
1/4 teaspoon salt
1 cup (2 sticks) butter or margarine, softened
1 cup packed brown sugar
1/2 cup granulated sugar
1 teaspoon vanilla extract
2 large eggs
1 3/4 cups (11.5-oz. pkg.) NESTLÉ® TOLL HOUSE® Milk Chocolate Morsels
1 3/4 cups quick or old-fashioned oats
1 cup chopped nuts (optional)

PREHEAT oven to 375° F.
COMBINE flour, cocoa, baking soda and salt in medium bowl. Beat butter, brown sugar, granulated sugar and vanilla extract in large mixer bowl until creamy. Beat in eggs. Gradually beat in flour mixture. Stir in morsels, oats and nuts. Drop dough by rounded tablespoon onto ungreased baking sheets.
BAKE for 9 to 12 minutes or until edges are set but centers are still soft. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

BAR COOKIE VARIATION:
PREHEAT oven to 350° F. Grease 15 x 10-inch jelly-roll pan (I used a 9 by 13 pan). Prepare dough as above. Spread into prepared pan. Bake for 25 to 30 minutes. Cool in pan on wire rack. Makes about 4 dozen bars.

CHOCOLATE SHORTBREAD

Posted by: Germanlady - Posted on: 10/3/2007

Germanlady says, "Hope you enjoy these!"

CHOCOLATE SHORTBREAD
(Sarah Bueckert, Austin, Manitoba
This recipe has been in my files for a long time...probably from when I first learned to bake. Any chocolate lover will like these melt-in-your-mouth cookies. I make them year-round with variations. They're even richer with a thin coat of icing or as a sandwich cookie with frosting in the middle.)

1/4 cup butter, softened (no substitutes)
1/4 tsp. vanilla extract
1/2 cup all-purpose flour
1/4 cup confectioners' sugar
1 to 2 tbsp. baking cocoa

In a mixing bowl, cream the butter. Add vanilla and mix well. Combine flour, sugar and cocoa; add to creamed mixture. Beat until dough holds together, about 3 minutes. Pat into a 9-in. x 4-in. rectangle. Cut into 2-in. x 1-1/2-in. strips. Place 1 inch apart on ungreased baking sheets. *** with a fork. Bake at 300° for 20-25 minutes or until set. Cool for 5 minutes; remove to a wire rack to cool completely.

Yield: 1 dozen.

CHOCOLATE SHORTBREAD

Posted by: Omatje_Calif - Posted on: 9/30/2006

Susan says, "Enjoy with a Cup of Tea!!"

CHOCOLATE SHORTBREAD

Prep time: 15 minutes; Total time: 1 hour 15 minutes

1/2 cup unsalted butter (1 stick), room temperature
3/4 cup all-purpose flour (spooned and leveled)
1/2 cup confectioners’ sugar
3 tablespoons unsweetened cocoa powder

Simple Icing

Preheat oven to 300°. With an electric mixer, beat butter until creamy. Add flour, sugar, and cocoa; mix just until combined. (Chill dough in the refrigerator 10 minutes if it is too soft to handle.)
Pat dough into an 8-inch round cake pan; press edges down with the tines of a floured fork. Bake until firm, 30 minutes. Immediately score into eight wedges; cool completely. Turn out of pan; break wedges apart. Decorate with icing.

Simple Icing

1/4 cup confectioners’ sugar
1 drop yellow or orange food coloring
1 teaspoon water

In a small bowl, whisk together 1/4 cup confectioners’ sugar, 1 drop yellow or orange food coloring, and 1 teaspoon water. (Icing should be spreadable but not too thick; add more water, 1 teaspoon at a time, as necessary.) Spread onto tips of shortbread. Let set, 15 minutes.

Serves 8