Back to Tea Cakes with Butter Frosting

Print Options

 
 
 

Card Sizes

 
 
 
 Print
Tea Cakes with Butter Frosting Recipe

Tea Cakes with Butter Frosting Recipe

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.
TOTAL TIME: Prep: 25 min. + chilling Bake: 10 min./batch + cooling YIELD:33 servings

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

  • 1. 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.
  • 2. 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.
  • 3. 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

2 each: 257 calories, 9g fat (5g saturated fat), 42mg cholesterol, 179mg sodium, 42g carbohydrate (26g sugars, 1g fiber), 3g protein

Reviews for Tea Cakes with Butter Frosting

Sort By :
MY REVIEW
ashleylbechtold
Reviewed Sep. 12, 2015

"Just awful. Extremely disappointed. First recipe I've tried from this site or magazine that was a complete waste of ingredients. Chilling the dough had no effect to the sticky mush, even overnight. Adding 3 extra cups of flour did absolutely nothing to help it not cling to every thing it touched. I even added corn starch to thicken it. It thickened. But was still so unbelievablely sticky I couldn't even make them into drop cookies. Don't waste all the flour. You will be disappointed."

MY REVIEW
drmpurple
Reviewed Dec. 14, 2013

"I made these last Christmas and these are by far my favorite sugar type cookie. Will be making them again this year!"

MY REVIEW
denmancarey
Reviewed Dec. 5, 2011

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

MY REVIEW
sarab83
Reviewed Dec. 19, 2010

"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."

MY REVIEW
littlecootie
Reviewed Feb. 13, 2010

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

MY REVIEW
Giajacobson
Reviewed Jan. 15, 2010

"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."

Loading Image