TEA CAKES WITH BUTTER FROSTING
This is an old-fashioned recipe that was given to me by a friend's grandmother. You can easily tint the frosting with food coloring for a festive look throughout the year. - Sandy Glenn, Booneville, Mississippi
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 5-1/2 dozen.
Number Of Ingredients 15
Steps:
- 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-in. thickness. Cut with floured 2-1/2-in. cookie cutters. Using a floured spatula, place 1 in. 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.
Nutrition Facts : Calories 257 calories, Fat 9g fat (5g saturated fat), Cholesterol 42mg cholesterol, Sodium 179mg sodium, Carbohydrate 42g carbohydrate (26g sugars, Fiber 1g fiber), Protein 3g protein.
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Lisa Mayo
[email protected]I followed the recipe exactly, but my cakes turned out dry and crumbly. I'm not sure what went wrong.
Lavender Opiyo
[email protected]Not bad!
oharisi mudi
[email protected]I've tried many tea cake recipes, but this one is by far the best. The cakes were moist and flavorful, and the frosting was creamy and smooth. I highly recommend this recipe!
Nadjeshavi Morris
[email protected]Delicious!
Teheran Mirza
[email protected]These tea cakes were a hit at my afternoon tea party. They were light and fluffy, with a delicate crumb. The butter frosting was the perfect complement, adding a touch of sweetness and richness. I will definitely be making these again!