Elegant Tea Cakes
Yield
10 dozenPrep
15 minCook
10 minReady
Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
butter
|
|
| 1 | cup |
sugar
granulated |
|
| 1 | each |
eggs
|
|
| 1 | tablespoon |
cream
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 2 | cups |
all-purpose flour
|
|
| ½ | teaspoon |
baking powder
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
butter
|
|
| 237 | ml |
sugar
granulated |
|
| 1 | each |
eggs
|
|
| 15 | ml |
cream
|
|
| 5 | ml |
vanilla extract
|
|
| 473 | ml |
all-purpose flour
|
|
| 2.5 | ml |
baking powder
|
|
Directions
In a bowl, cream butter with sugar until very light.
Add well beaten egg, cream and vanilla.
In a separate bowl, sift flour with baking powder; add creamed mixture and blend well.
Roll dough into a log and wrap in aluminum foil.
Chill overnight, or in freezer for 2 hours if rushed for time.
Preheat oven to 350℉ (180℃).
Remove dough from refrigerator, slice very thin and place on greased cookie sheet.
Bake 5 to 8 minutes at 350℉ (180℃).
Serve these not-too-sweet cookies in the traditional English fashion with your favorite cup of tea.
They are delicious with a dab of jam or marmalade and hold up well when dunking.
