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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.

33 ServingsPrep: 25 min. + chilling Bake: 10 min./batch + cooling

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

2 of 2

Tea Cakes with Butter Frosting (continued)

Directions (continued)

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.

Nutrition 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.