Clifford Tea Cookies
Clifford Tea Cookies are crisp, nutty treats with a rich buttery flavor, perfect for tea time or sharing with friends. They have a delightful crunch and warm sweetness.
Ingredients
Instructions
- Cream shortening or butter and brown sugar; add eggs and beat well.
- Sift together flour, salt, and baking soda; add to the creamed mixture along with chopped nuts.
- Pack the dough in a mold and leave overnight in the refrigerator.
- Slice the chilled dough as thin as possible.
- Bake in a 350°F oven until light brown.
Tips & Substitutions
For a softer texture, consider using half shortening and half butter. If you want to enhance the flavor, add a teaspoon of vanilla extract or almond extract. You can substitute the chopped nuts with chocolate chips or dried fruits for a different twist. Ensure your dough is well-chilled before slicing to prevent it from spreading too much during baking.
Serving Suggestions
Serve these delightful tea cookies alongside a warm cup of tea or coffee for an afternoon treat. They pair beautifully with Lynn'S Pumpkin Pie Cake for a festive dessert table. You can also add a light dusting of powdered sugar on top for a touch of sweetness and elegance.
Storage & Reheating
Store leftover cookies in an airtight container at room temperature for up to a week. For longer storage, freeze the cookies in a single layer on a baking sheet, then transfer to a freezer-safe bag. To reheat, place them in a preheated oven at 300°F for about 5-7 minutes until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Clifford Tea Cookies contains roughly 1310 calories, with 8g protein, 185g carbohydrates, and 62g fat. It is an excellent source of iron (23% of the Daily Value), and a good source of protein and calcium. Note that it is relatively high in sodium, at 2191mg per serving (95% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use all-purpose flour instead of cake flour?
Yes, you can use all-purpose flour for this recipe. However, if you want a lighter texture, consider sifting the all-purpose flour before measuring. This will help incorporate more air and yield a softer cookie. Remember, the flour's protein content will slightly affect the final texture.
How can I make these cookies gluten-free?
To make gluten-free Clifford Tea Cookies, substitute the all-purpose flour with a gluten-free flour blend designed for baking. Be sure to check that the blend includes xanthan gum or add it separately to help with the structure. Adjust baking time as needed, as gluten-free doughs can vary in moisture.
What can I do if the cookie dough is too sticky?
If the cookie dough is too sticky, chill it in the refrigerator for an additional 30 minutes. This will firm up the dough, making it easier to slice. If you still find it sticky, sprinkle a little flour on your hands and cutting surface while slicing to help manage the stickiness.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).