Tea Puffs
Delicate tea puffs are buttery, nutty cookies coated in powdered sugar, perfect for afternoon tea or special occasions, appealing to those who enjoy sweet, melt-in-your-mouth treats.
Ingredients
Instructions
- Blend shortening and vanilla until well combined.
- Add 4 tablespoons sugar and cream until fluffy.
- Gradually add flour and nuts, stirring until the mixture is well blended.
- Shape the dough into 1 1/2 inch long rolls.
- Place the rolls on a baking sheet and bake at 300°F (150°C) for 30 minutes.
- While hot, roll the puffs in powdered sugar.
Tips & Substitutions
For a lighter texture, consider using half butter and half shortening. You can also substitute chopped walnuts with pecans or almonds for a different flavor. If you prefer a sweeter puff, increase the powdered sugar coating. Ensure the dough is well-chilled before baking to maintain shape. For a unique twist, add spices like cinnamon or nutmeg to the dough.
Serving Suggestions
Tea puffs are delightful on their own or served alongside a warm cup of tea. They pair wonderfully with light desserts like Raspberry-Applesauce Mold or fresh fruit. Consider serving them at afternoon tea or as a sweet treat during gatherings. A sprinkle of extra powdered sugar on top can enhance their presentation.
Storage & Reheating
Store leftover tea puffs in an airtight container at room temperature for up to five days. If you want to keep them longer, freeze them in a single layer and transfer to a freezer bag for up to three months. To reheat, bake them at 300°F (150°C) for about 10 minutes to restore their texture.
Nutrition & Diet Analysis (per serving)
Each serving of Tea Puffs contains roughly 153 calories, with 2g protein, 32g carbohydrates, and 2g fat.
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 make tea puffs ahead of time?
Yes, you can prepare the dough in advance and refrigerate it for up to 24 hours before baking. This allows the flavors to meld and makes shaping easier. After baking, they can be stored as mentioned above, keeping them fresh until you're ready to serve.
What type of nuts work best in this recipe?
While walnuts are traditional, you can use any nuts you prefer. Pecans offer a rich flavor, while almonds provide a nice crunch. For a nut-free version, consider using sunflower seeds or pumpkin seeds, but be aware that this may alter the texture slightly.
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but it may result in a denser puff. To maintain a light texture, consider using a blend of half whole wheat and half all-purpose flour. Adjust the liquid slightly if needed, as whole wheat flour can absorb more moisture.
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).