These old fashioned tea cakes are updated with electric mixer instructions and preparation tips, but the formula is close to the original They are not overly sweet, so if you want a sweet cookie, add another 1/4 to 1/2 cup of sugar.
For easy rolling, lightly flour (or dust with confectioners' sugar) a piece of waxed paper or parchment paper, then flour the top of the dough. Put another piece of waxed paper or parchment paper on top and roll gently. I think this method cuts down on the amount of flour you would otherwise have to add to keep them from sticking.
- 5 cups flour, 23 ounces
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 large eggs
- 2 cups sugar
- 1 cup butter, softened
- 1/4 cup buttermilk
- 1 1/2 teaspoons vanilla
- flour or confectioners' sugar for rolling the dough.
Combine the flour, baking soda, and salt; mix well to blend. Set aside.
In a mixing bowl, cream the butter and sugar until light. Beat in the eggs and vanilla until smooth and well mixed. Add the flour mixture, alternating with the buttermilk, to make a stiff dough.
Shape the dough into three disk shapes and wrap in plastic wrap; refrigerate for 1 to 2 hours, or overnight.
Heat the oven to 350° F. Line baking sheet(s) with parchment paper or grease lightly.
Take a disk out of the refrigerator and roll out on a floured surface or between sheets of floured waxed paper to about 1/4-inch thickness. Cut out with cutters and bake until lightly browned around the edges, about 12 to 14 minutes.
Cool and store in airtight containers.
Makes about 5 dozen cookies.
You Might Also Like