|Nutritional Guidelines (per serving)|
|Servings: 36 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 8g||10%|
|Saturated Fat 4g||19%|
|Total Carbohydrate 20g||7%|
|Dietary Fiber 1g||4%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This buttery tea cakes recipe makes the perfect cookie for decorating, and they're good plain as well. The cookies are rolled and cut out in rounds or shapes.
Sprinkle with vanilla sugar or colored sugars before baking, or frost the cooled cookies.
- 1 cup butter (softened)
- 2 cups granulated sugar
- 2 large eggs
- 1/4 cup buttermilk (well shaken)
- 2 teaspoons vanilla (or vanilla bean paste)
- 4 cups/18 ounces all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Gather the ingredients.
Using an electric hand mixer or stand mixer, cream together the butter and sugar until light and fluffy.
Add the eggs, buttermilk, and vanilla; mix well.
In a bowl, stir together the flour, baking soda, and salt.
Add the dry mixture to the wet one and mix thoroughly.
Refrigerate the dough until chilled and easier to handle.
Preheat the oven to 350 F.
Sprinkle flour on a sheet of parchment paper or wax paper and place the dough on it.
Flour the dough lightly, cover with another sheet of parchment paper or wax paper and roll out to 1/4- to 1/2-inch thickness.
Cut into shapes; place on a parchment paper-lined (or greased) baking sheet.
Bake for 10 to 12 minutes, until bottoms and edges, are just lightly browned.
Decorate with vanilla sugar or colored sugars or frost with royal icing or a simple cookie glaze.
Serve and enjoy!