Tea Cakes with Butter Frosting |
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Prep Time: 25 Minutes Cook Time: 10 Minutes |
Ready In: 35 Minutes Servings: 33 |
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This is an old-fashioned recipe that was given to me by a friend's grandmother. You can easily tint the frosting with food coloring for a festive look throughout the year. Ingredients:
1 cup butter, softened |
2 cups sugar |
3 eggs |
1 teaspoon vanilla extract |
5 cups king arthur unbleached all-purpose flour |
2 teaspoons baking powder |
1 teaspoon baking soda |
1/4 teaspoon salt |
1 cup buttermilk |
frosting: |
1/2 cup butter, softened |
4 cups confectioners' sugar |
1 teaspoon vanilla extract |
3 to 5 tablespoons milk |
food coloring and colored sugars, optional |
Directions:
1. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda and salt; add to the creamed mixture alternately with buttermilk. Cover and refrigerate for 1 hour or until easy to handle.
2. On a lightly floured surface, roll out dough to 1/4-in. thickness. Cut with floured 2-1/2-in. cookie cutters. Using a floured spatula, place 1 in. apart on greased baking sheets. Bake at 350° for 8-10 minutes or until lightly browned. Remove to wire racks to cool completely.
3. In a large bowl, cream the butter, sugar, vanilla and enough milk to achieve spreading consistency. Add food coloring if desired. Frost cookies; sprinkle with colored sugars if desired. Yield: about 5-1/2 dozen.
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