These soft tea cakes are made with rich cookie dough. They taste best when they are one to two days old. You can change flavors by substituting almond or lemon extract for the vanilla. Add a few drops of food coloring to dress up the dough for special occasions.
Ingredients
- ¾ cups white sugar: 1 piece
- butter: 1 cup
- eggs: 2 piece
- vanilla extract: 1 tsp
- all-purpose flour: 3 cups
- baking soda: 0.5 tsp
- salt: 0.5 tsp
- ground nutmeg: 0.25 tsp
Metric Conversion
Stages of cooking
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Beat sugar and butter together in a large bowl with an electric mixer until light and fluffy. Add eggs one at a time, beating well after each addition. Beat in vanilla extract. Combine flour, baking soda, salt, and nutmeg; stir into creamed mixture. Dotdash Meredith Food Studios
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Knead dough for a few turns on a floured board until smooth. Dotdash Meredith Food Studios
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Cover and refrigerate until firm, about 30 minutes.
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Preheat the oven to 325 degrees F (165 degrees C).
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On a lightly floured surface, roll the dough out to 1/4 inch in thickness. Cut into desired shapes with cookie cutters. Place cookies 1 1/2 inches apart onto cookie sheets. Dotdash Meredith Food Studios
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Bake in the preheated oven until edges are golden, about 8 to 10 minutes. Dotdash Meredith Food Studios
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Cool on the cookie sheets briefly before removing to a wire rack to cool completely.
