Old Fashioned Tea Cakes
Yield
24 servingsPrep
20 minCook
15 minReady
35 minLow Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
butter
|
|
| 1 | cup |
sugar
|
|
| 1 | each |
eggs
|
|
| 1 | teaspoon |
vanilla extract
|
|
| ½ | cup |
buttermilk
|
|
| 3 | cups |
self-rising flour
sifted |
|
| 2 | tablespoons |
sugar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
butter
|
|
| 237 | ml |
sugar
|
|
| 1 | each |
eggs
|
|
| 5 | ml |
vanilla extract
|
|
| 118 | ml |
buttermilk
|
|
| 7.1E+2 | ml |
self-rising flour
sifted |
|
| 3E+1 | ml |
sugar
|
|
Directions
Cream butter and sugar until light and fluffy.
Add egg, vanilla and buttermilk; blend well.
Add sifted flour and beat only until blended.
Roll out dough on lightly self-rising floured board to ¼ inch thickness.
Cut with 2 inch floured cutter.
Place cookies on greased cookie sheet.
Sprinkle with remaining 2 tablespoons sugar.
Bake in 425 degrees F oven for 10 to 12 minutes.
