Frosted Tea Cakes: Preheat
your oven to 350 degrees F (180 degrees C).
Line two baking sheets with parchment paper.
In the bowl of your electric stand
fitted with the paddled attachment (or with a hand mixer), beat the butter until
smooth. Add the sugar and vanilla extract and beat until light and fluffy (about
2-3 minutes). Add the eggs, one at a time, beating well after each
addition. Scrape down the sides and bottom of your bowl as needed.
separate bowl whisk together the flour, baking powder, and salt. Add to
the butter and egg mixture and beat until combined.
dough on a lightly floured surface and, with a floured rolling pan, roll out the
dough to a thickness of
1/2 inch (1.25 cm). Using a round 2 or 2 1/2 inch (5 - 7 cm) cookie cutter, cut the dough into
circles. Save the scraps and reroll. Transfer the cakes to the prepared
baking sheet, spacing them a few inches apart.
approximately 12 - 14 minutes (baking time will vary depending on the size and
shape of cakes) or until the bottoms of the cakes are lightly browned and a
toothpick inserted into the center of a cake comes out clean. Remove
from oven and place on a wire rack to cool. Once the cakes have completely
cooled, spread with Confectioners Frosting.
In the bowl of your electric stand mixer, fitted with
the paddle attachment (or with a hand mixer, beat
the butter until smooth. Beat in the vanilla extract and sugar. Scrape down the sides of the bowl.
If needed, add about 1 teaspoon of the milk
beat on high speed until frosting is light and fluffy (about 3-4 minutes). Add
a little more milk or sugar, if needed. Tint the
frosting with desired food color.
Makes about 18 - two inch (5 cm) Tea
Scan for Demonstration Video