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Thursday, April 9, 2009

Easter Tea Cakes

Tea Cake Dough

1 C butter or margarine
1 C sugar
3 eggs
3 1/2 C self rising flour
1 tsp vanilla

Cream butter and sugar. Add eggs and mix again. Add vanilla and flour and mix well. Roll thin on floured board, cut with cookie or biscuit cutter. Bake at 350 for 8 - 10 minutes. Sprinkle with sugar while warm or ice with simple icing when cooled.

Simple Icing

(I made a double batch of icing)
2 T softened butter or margarine
1/2 C Confectioner's sugar
2 Tablespoons milk (can add more if needed)
1 tsp vanilla extract
Few drops food coloring

Cut butter into confectioner's sugar. Add milk and stir until lumps are gone. Add one teaspoon of vanilla and a few drops of food coloring, stir until combined. Spoon onto cookies or tea cakes and spread with back of spoon. Top with sprinkles while still wet, if desired. Let dry before stacking or placing in goodies bags with a pretty ribbon tied around the top. I made these cookies a couple days in advance. Once the frosting is completely dried, I placed the cookies in a large zip lock bag and put them in the freezer until the night before i want to serve them.

* Watch these cookies closely they only need to bake about 8-10 minutes. Very light in color on top and golden brown on the bottom*

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