- 1 cup butter, softened
- 1-1/2 cups sugar
- 3 eggs
- 1 tablespoon vanilla extract
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 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 and salt; gradually add to the creamed mixture (the dough will be soft).
- Drop by teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 375° for 7-8 minutes or until the edges are golden brown. Remove to wire racks to cool. Yield: 9 dozen.
Reviews for Tea Cakes
"Fabulous flavor in a crisp cookie. Very simple to make. I always double or triple the recipe and they stay fresh in plastic containers for a couple of weeks, if they last that long."
"I made these today and I love the flavor. However, I was looking for a more of a round style teacake like the images I grew up with. These are more on the puffy style. Thanks for sharing. Keeping the recipe for the future cookie drop type."
"These were simple to make and tasted great. I wouldn't' change a thing."
"excellent as it stands no adjustments required"
"I love these! Even my picky 10 year old son and husband (he doesn't like sweets) love these. I added an additional 1/4 cup butter."