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Frosted Tea Cakes Tested Recipe

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Frosted Tea Cakes Recipe

Children love these pink Frosted Tea Cakes. 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 scented 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 cookie 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 is rolled out and cut into rounds using a cookie cutter. The cookies are baked until lightly brown on the bottom, and a toothpick inserted in the center of a cookie comes out clean. When cool, I frost the cookies 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.

I found this recipe many years ago on Caprial Pence's website, whose latest book "Caprial's Desserts" is full of wonderful desserts.

 

Frosted Tea Cakes: Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Line two baking sheets with parchment paper.

For Cookies: In the bowl of your electric mixer (or with a hand mixer) beat the butter and sugar until light and fluffy.  Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract and lemon zest. 

In a separate bowl whisk together the flour, baking powder, and salt. Add to the butter and egg mixture and beat until combined.

Place the dough on a lightly floured surface and, with a floured rolling pan, roll out the dough to a thickness of 1/2 inch (1.25 cm). Using a 2 - 2 1/2 inch (5-6 cm) round cookie cutter, cut the dough into circles. Save the scraps and reroll. Transfer the cookies to the prepared baking sheet, spacing them a few inches apart.

Bake for approximately 10 - 12 minutes (baking time will vary depending on the size and shape of cookies) or until the bottoms of the cookies are lightly browned and a toothpick inserted into the center of a cookie comes out clean.  Remove from oven and place on a wire rack to cool. Once the cookies have completely cooled, frost with icing.

For Frosting: In an electric mixer, cream the butter until smooth and well blended. Add the vanilla extract.  With the mixer on low speed, gradually beat in the sugar. Scrape down the sides of the bowl. Add the milk and beat on high speed until frosting is light and fluffy (about 3-4 minutes). Add a little more milk or sugar, if needed.  Tint the frosting with desired food color (I use the paste food coloring that is available at cake decorating stores and party stores).

Makes about 16 cookies.

 

 

Frosted Tea Cakes:

1/2 cup (113 grams) unsalted butter, room temperature

1/2 cup (100 grams) granulated white sugar

3 large eggs

1 teaspoon pure vanilla extract

Zest of 1 large lemon

2 1/4 cups (295 grams) all purpose flour

2 teaspoons baking powder

1/4 teaspoon salt

Confectioners Frosting:

2 cups (230 grams) confectioners sugar (icing or powdered sugar), sifted

1/2 cup (113 grams) unsalted butter, room temperature

1 teaspoon pure vanilla extract

2 tablespoons milk or light cream

Assorted food colors (if desired)

Lemon Zest - The yellow outer rind of the lemon that contains the fruit's flavor and perfume.  The rind being the outer skin of the lemon which consists of both the yellow zest and white membrane (pith).

 
 
     
 

 

 

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