Penelope Barker Tea Party Cookies
"Served with raspberry leaf tea to protest the British tax on tea before the revolutionary war"
Original is 25 servings
Ingredients
Nutritional
- Serving Size: 1 (38.7 g)
- Calories 108.3
- Total Fat - 4.9 g
- Saturated Fat - 2.4 g
- Cholesterol - 79.6 mg
- Sodium - 100.6 mg
- Total Carbohydrate - 13.1 g
- Dietary Fiber - 1 g
- Sugars - 6.1 g
- Protein - 3.7 g
- Calcium - 15.1 mg
- Iron - 0.7 mg
- Vitamin C - 0 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
In medium bowl, combine flour, baking soda, and salt and set aside.
Step 2
In a large bowl, cream together butter and vanilla, then add sugar.
Step 3
Cream together then add eggs one at a time.
Step 4
Beat mixture for 1-2 minutes until light and frothy.
Step 5
Pour the flour mixture into the egg mixture and stir until flour is completely mixed in.
Step 6
The dough should be soft but not sticky.
Step 7
If it seems too wet, add more flour a tablespoon or so at a time until the right consistency.
Step 8
Wrap the dough in wax paper and let chill in the fridge for 2+ hours.
Step 9
Preheat the oven to 400 F and grease 2 large baking sheets.
Step 10
On a lightly floured surface, roll out dough to 1/8” and cut out cookies using a round cookie cutter.
Step 11
Place 1” apart on baking sheet and bake 7-9 minutes.
Step 12
(If you want softer cookies, bake 7-9 minutes, until the edges are just browned. If you want them to be more like British crackers, bake 9-12 minutes until very light brown.)
Tips
No special items needed.
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