Tea Cakes With Butter Frosting

33
Servings
1.5h
Prep Time
8m
Cook Time
1h 38m
Ready In


""

Original recipe yields 33 servings
OK
  • FOR FROSTING

Nutritional

  • Serving Size: 1 (80.2 g)
  • Calories 297.3
  • Total Fat - 9.3 g
  • Saturated Fat - 5.7 g
  • Cholesterol - 42.1 mg
  • Sodium - 168.7 mg
  • Total Carbohydrate - 51.4 g
  • Dietary Fiber - 0.5 g
  • Sugars - 36.8 g
  • Protein - 3 g
  • Calcium - 39.2 mg
  • Iron - 0.4 mg
  • Vitamin C - 0 mg
  • Thiamin - 0 mg

Step 1

In a large bowl, cream butter and sugar until light and fluffy.

Step 2

Add eggs, one at a time, beating well after each addition

Step 3

Beat in vanilla.

Step 4

Combine the flour, baking powder, baking soda and salt; add to the creamed mixture alternately with buttermilk.

Step 5

Cover and refrigerate for 1 hour or until easy to handle.

Step 6

On a lightly floured surface, roll out dough to 1/4-inch thickness.

Step 7

Cut with floured 2-1/2-inch cookie cutters.

Step 8

Using a floured spatula, place 1 inch apart on greased baking sheets.

Step 9

Bake at 350° for 8-10 minutes or until lightly browned.

Step 10

Remove to wire racks to cool completely.

Step 11

In a large bowl, cream the butter, sugar, vanilla and enough milk to achieve spreading consistency.

Step 12

Add food coloring if desired.

Step 13

Frost cookies; sprinkle with colored sugars if desired.

Tips & Variations


No special items needed.

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