Tea Cakes With Butter Frosting
September 12, 2017
- FOR FROSTING
- 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
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.
On a lightly floured surface, roll out dough to 1/4-inch thickness.
Cut with floured 2-1/2-inch cookie cutters.
Using a floured spatula, place 1 inch apart on greased baking sheets.
Bake at 350° for 8-10 minutes or until lightly browned.
Remove to wire racks to cool completely.
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.
Tips & Variations
No special items needed.