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TEA CAKES WITH BUTTER FROSTING | |
1 cup butter, softened 2 cups sugar 3 eggs 1 teaspoon vanilla 5 cups all-purpose flour 2 teaspoons baking powder 1 teaspoon baking soda 1/4 teaspoon salt 1 cup buttermilk Beat together butter and sugar on medium speed until creamy. Stir in eggs, one at a time, beating well after each addition. Add vanilla. Whisk together flour, baking powder, baking soda and salt. Gradually add to the creamed mixture alternating with buttermilk. Wrap and chill for 1 hour or overnight. On a work surface lightly dusted with flour, roll out to 1/4-inch thickness. Cut with 2-1/2-inch cookie cutters dipped in flour before cutting each cookie. Using a spatula sprayed with non-stick spray, gently transfer cookies onto a greased cookie sheets placing 1 inch apart. Bake at 350°F for 8-10 minutes or until lightly browned. Remove to wire racks to cool. FROSTING: 1/2 cup butter, softened 4 cups confectioners’ sugar 1 teaspoon vanilla extract 3 to 5 tablespoons milk Food coloring, optional In a mixing bowl, cream butter, sugar, vanilla and enough milk to make a spreadable frosting. Add a drop of food coloring, if desired. Frost the cookies. Makes about 5 dozen. Submitted by: CM |
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