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Tea Cakes with Butter Frosting Recipe

Tea Cakes with Butter Frosting Recipe photo by Taste of Home

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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.

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Tea Cakes with Butter Frosting Recipe

Prep: 25 min. + chilling Bake: 10 min./batch + cooling

Yield: 33 Servings

25 10 35

Ingredients

1 cup butter, softened
2 cups sugar
3 eggs
1 teaspoon vanilla extract
5 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
FROSTING:
1/2 cup butter, softened
4 cups confectioners' sugar
1 teaspoon vanilla extract
3 to 5 tablespoons milk
Food coloring and colored sugars, optional

Directions

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. Yield: about 5-1/2 dozen.

Nutritional Facts 1 serving (2 each) equals 257 calories, 9 g fat (5 g saturated fat), 42 mg cholesterol, 179 mg sodium, 42 g carbohydrate, 1 g fiber, 3 g protein.

Originally published as Tea Cakes with Butter Frosting in Best of Country Cookies , p46

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Reviews for Tea Cakes with Butter Frosting

Tea Cakes with Butter Frosting

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Reviewed on Dec. 05, 2011 by denmancarey

Easy!!! Delightful!!! Its a must year round!!

Reviewed on Dec. 19, 2010 by sarab83

First off I want to say I tried making these cookies a few times using different techniques like substituting butter for shortening, rolling on cold bake stone, freezing dough, etc. No matter what I did the dough is so sticky that it's impossible to roll. They taste okay as a drop cookie. I won't waste time or ingredients with these cookies again.

Reviewed on Feb. 13, 2010 by littlecootie

I have made these cookies twice since the holiday issue came out. I get rave reviews everytime and may requests for the recipe.

Reviewed on Jan. 15, 2010 by Giajacobson

wasted ingredients, the dough was very mushy, even after adding another cup of flour. Couldn't roll it out, stuck to everything. I threw it out and was very disapointed.