I was amazed at how quickly these came together. I especially love that they aren't too sweet, and are perfect with coffee or tea.
Tea Cakes
Preheat oven to 350 degrees. Line a cookie sheet or two with parchment paper.
1 cup softened butter
1/2 cup sugar
1 tsp Vanilla
1/4 tsp. salt
2 cups flour
Milk for moisture
Combine butter and sugar, then cream until well mixed. Add vanilla extract and mix well. Slowly add flour and salt, mixing well after each addition. If the dough gets too stiff, add a splash of milk. You will have a sticky dough. Take about a tablespoon of dough and gently form into rounds. Place them on the cookie sheet. You should end up with about 12 to 16 cakes. Bake from 10 to 15 minutes, or until golden brown. Cool on cookie sheet, then remove to wire racks. They keep for about a week in a covered container. Variations can be to dust with confectioner's sugar or a cinnamon sugar mixture.
Tea Cakes
Preheat oven to 350 degrees. Line a cookie sheet or two with parchment paper.
1 cup softened butter
1/2 cup sugar
1 tsp Vanilla
1/4 tsp. salt
2 cups flour
Milk for moisture
Combine butter and sugar, then cream until well mixed. Add vanilla extract and mix well. Slowly add flour and salt, mixing well after each addition. If the dough gets too stiff, add a splash of milk. You will have a sticky dough. Take about a tablespoon of dough and gently form into rounds. Place them on the cookie sheet. You should end up with about 12 to 16 cakes. Bake from 10 to 15 minutes, or until golden brown. Cool on cookie sheet, then remove to wire racks. They keep for about a week in a covered container. Variations can be to dust with confectioner's sugar or a cinnamon sugar mixture.
