Saturday, March 31, 2012

Tea Cakes

From: Southern Living

1 cup butter, softened
2 cups sugar
3 large eggs
1 tsp vanilla extract
3 1/2 cups AP flour
1 tsp baking soda
1/2 tsp salt

Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add eggs, 1 at a time, beating until blended after each addition. Add vanilla extract, beating until blended. Combine flour, soda, and salt; gradually add flour mixture to butter mixture, beating at low speed until blended after each addition. Divide dough in half; wrap each portion in plastic wrap, and chill 1 hour. Roll half of dough to 1/4-inch thickness on a floured surface. Cut out cookies with a 2 1/2-inch round cutter, and place 1 inch apart on parchment paper-lined baking sheets. Bake at 350 for 10-12 minutes or until edges begin to brown; let stand on baking sheet 5 minutes. Remove to wire racks to cool.

What I did differently from the recipe:
I halved it.

What I'll do differently next time:

Thumbs up! In the picture, these cookies looked really firm and crisp, almost like gingersnaps. Mine turned out to be very cake-like. I happened to like them like that. One thing I did not like about making this recipe was the dough. It was so. sticky. I hate working with sticky dough. Even after chilling it for over an hour it was still really hard to work with. But considering the end result was very yummy, it was worth it. I know these cookies don't have a lot of unusual ingredients or anything but I still liked the flavor - even more than sugar cookies which I feel are sort of a "plain" cookie. I do recommend making these.  


Sweet Tea Mama said...

I make these at Christmas every year. They were my Uncle's favorite. The recipe I use makes them really buttery and dense like a shortbread instead of a sugar cookie.

Amanda said...

That's what I thought it was supposed to be like. I'm not sure why these turned out so cake-like. They were still good but definitely tasted very similar to sugar cookies.