Decorative tea cakes

Yield: 60 Servings

Measure Ingredient
¼ cup Butter; softened
1½ cup Sugar
2 \N Eggs
1 teaspoon Vanilla extract
1 teaspoon Lemon extract
1 teaspoon Orange extract
4 cups All-purpose flour
2½ teaspoon Baking powder
½ cup Milk
\N \N Sugar or colored sugar crystals (optional)

Cream butter; gradually add sugar, beating well at medium speed of an electric mixer. Add eggs, one at a time, beating well after each addition.

Add flavorings, and beat until blended.

Combine flour and baking powder; add to creamed mixture alternately with milk. Mix just until blended after each addition. Divide dough into 4 portions; wrap each portion in plastic wrap. Chill at least 2 hours.

Work with one portion of dough at a time, and store remainder in refrigerator. Roll dough to ⅛-inch thickness on a well-floured surface.

Cut with a 2-½ inch shaped cookie cutter, and place on greased cookie sheets. Decorate with sugar, if desired. Bake at 375 degrees for 6 minutes or until edges brown. Cool. Yields 5 dozen. Mrs. Curtis H. Ward, Auburn, AL.


From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .

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