Cookbook:Holland Tea Cakes
Holland Tea Cakes | |
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Category | Dessert recipes |
Servings | 20 cookies |
Time | 30 minutes |
Difficulty |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Holiday Recipes | Dessert
Holland tea cakes are simple flat cookies. They are easy and quick to make. They are traditionally Christmas cookies but are good for any time. They last for a long time, so if you make too many they can be saved.
Ingredients
editProcedure
edit- Preheat oven to 350°F (180°C).
- Mix the butter and sugar until completely combined. Mix in the egg yolk, then the flour and cinnamon (preferably by hand, though this all can be done in a mixer if you want).
- Pour batter into a cookie pan. Use the palm of your hand to spread and smooth it over the whole pan (this is the hardest part).
- Brush on leftover egg white. Scatter your desired toppings evenly over the batter.
- Bake in preheated oven until cookies are golden brown (about 20 minutes). Remove, and let cool slightly.
- Before they get too cool, cut them into small 1-inch (2.5 cm) squares.
Notes, tips, and variations
edit- Egg substitutes can be used in place of the egg yolk, but you still need egg white for the topping.