Rating: 4.5 stars 4.5
133 Ratings
  • 5 star values: 98
  • 4 star values: 20
  • 3 star values: 8
  • 2 star values: 4
  • 1 star values: 3

These soft tea cakes are made with rich cookie dough. They taste best when they are one to two days old. You can change flavors by substituting almond or lemon extract for the vanilla. Add a few drops of food coloring to dress up the dough for special occasions.

Recipe Summary

prep:
45 mins
cook:
10 mins
additional:
30 mins
total:
1 hr 25 mins
Servings:
24
Yield:
2 dozen
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Beat sugar and butter together in a large bowl with an electric mixer until light and fluffy. Add eggs one at a time, beating well after each addition. Beat in vanilla extract. Combine flour, baking soda, salt, and nutmeg; stir into creamed mixture.

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  • Knead dough for a few turns on a floured board until smooth. Cover and refrigerate until firm, about 30 minutes.

  • Preheat the oven to 325 degrees F (165 degrees C). On a lightly floured surface, roll the dough out to 1/4 inch in thickness. Cut into desired shapes with cookie cutters. Place cookies 1 1/2 inches apart onto cookie sheets.

  • Bake in the preheated oven until edges are golden, about 8 to 10 minutes. Cool on the cookie sheets briefly before removing to a wire rack to cool completely.

Nutrition Facts

188 calories; protein 2.2g; carbohydrates 26.6g; fat 8.3g; cholesterol 35.8mg; sodium 135.3mg. Full Nutrition
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