Café Recipes: 1/16/2018 Dessert

Polish Tea Cakes
  • 2 cups butter
  • 2 1/4 cups brown sugar
  • 2 eggs
  • 6 cups flour
  • 3 tsp almond flavoring
  • Filling
  • For lemon cookie: Add in zest of 1.5 lemons and juice of one lemon and 1/4 cup more flour.
  • For chocolate cookie: Replace ¾ cup of flour with cocoa powder.
  1. Cream butter and sugar together
  2. Add in everything else except for flour and mix well
  3. Gradually add the flour. Dough will be very stiff
  4. Roll dough into 1” balls. Place 2” apart on a baking sheet. 
  5. Put indentations in center of the balls with a small cylindrical wooden or plastic handle
  6. If filling the cookie with jam, or some other cookable filling, fill the indentation using a piping bag with the desired filling, other wise bake the cookie as is.
  7. Bake cookie at 375 for 8-10 minutes until cookie springs back when touched.
  8. Take cookies off of pan, and allow to cool for 15 minutes
  9. If filling with caramel, during this time you can make the caramel. After the cookies are cooled, you can then fill the cookie with caramel.
Caramel Filling
  • 1/3 cup firmly packed brown sugar
  • 1/4 cup Land O Lakes® Unsalted Butter
  • 2 tablespoons Land O Lakes® Heavy Whipping Cream
  1. Combine 1/3 cup brown sugar and 1/4 cup butter in small saucepan. 
  2. Cook over medium heat, stirring constantly, until mixture begins to boil. 
  3. Continue cooking, stirring constantly, 1 minute. 
  4. Remove from heat. 
  5. Stir in whipping cream. 
  6. Cool caramel mixture about 15 minutes.
  7. Spoon about 1/2 teaspoon caramel mixture into center of each cooled cookie. 
  8. Let caramel set about 5 minutes. Sprinkle tops of each cookie lightly with sea salt.

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