|
Frosted Tea Cakes: Preheat
your oven to 350 degrees F (180 degrees C). Line two baking sheets with parchment paper.
In the bowl of your electric stand mixer, fitted with the
paddle attachment, (or with a hand mixer) beat the butter until smooth. Add the
sugar and vanilla extract and beat until light and fluffy (about 2-3 minutes).
Add the eggs, one at a time, beating well after each addition. Scrape down the
sides and bottom of your bowl as needed.
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 or 2 1/2 inch (5-7 cm) round cookie cutter, cut the dough into
circles. Save the scraps and reroll. Transfer the cakes to the prepared
baking sheet, spacing them a few inches (about 5 cm) apart.
Bake for approximately 12 -
14 minutes (baking time
will vary depending on the size and shape of cakes) or until the bottoms of
the cakes are lightly browned and a toothpick inserted into the center of a
cake comes out clean. Remove from oven and place on a wire rack to
cool. Once the cakes have completely cooled, spread with Confectioners
Frosting.
Confectioners Frosting:
In the bowl of your electric stand mixer, fitted with the
paddle attachment, (or with a hand mixer) beat
the butter until smooth. Beat in the vanilla extract and the sugar. Scrape down the sides
and bottom of your bowl as needed. If needed, add about 1 teaspoon of the milk
(cream) and
beat on high speed until frosting is light and fluffy (about 3-4 minutes). Add
a little more milk or sugar, if needed to achieve a frosting with spreading
consistency. If desired, tint the
frosting with food coloring.
Makes about 18 - 2 inch (5 cm) Tea Cakes.
View comments on this recipe on YouTube
|
