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Children love these delicious Frosted Tea Cakes (also known as Pink Cookies). They make a great after school snack or as a welcome surprise when packed in lunch boxes. The best way to describe them is to say they are a cross between a vanilla flavored white butter cake and a cream scone. I like to frost them with this delicious buttery sweet Confectioners Frosting and colored sprinkles are entirely optional.

The batter is made using the creaming method. That means the butter and sugar are beaten until light and fluffy. Next, the eggs are added, and then the flour. This produces a lovely soft dough that can be rolled out and cut into rounds using a cookie cutter. The cakes are baked until lightly brown on the bottom, and a toothpick inserted into the center of a cake comes out clean. When cool, I frost the cakes with this delicious American-style Confectioners Frosting. It is quick to make and easy to use. Confectioners Frosting is made with confectioners sugar (also known as icing or powdered sugar) along with butter, vanilla extract, and milk. It has a wonderfully light and fluffy texture with a sweet and buttery flavor.

Continue to the Frosted Tea Cakes recipe page.......

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Stephanie Jaworski

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