When I worked at Southern Living magazine, we often tested Tea Cake recipes and served them with fresh homemade lemonade. It’s a traditional Southern delight. This was the first time I ever made Tea Cakes, and the raw cookie dough is almost as delicious as the baked cookie. This recipe is really easy, awesome, and my kids and neighbors loved them!
11/4 cups butter or margarine, softened
11/2 cups sugar
1 teaspoon vanilla extract
31/2 cups all-purpose flour
1/2 teaspoon salt
11/2 teaspoon baking powder
1. Beat butter at medium speed of an electric mixer until creamy; gradually add sugar, beating mixture well. Add eggs and vanilla; beat well.
2. Combine flour, baking powder and salt; gradually add to butter mixture, beating well. Cover and chill dough at least 1 hour.
3. Divide dough into fourths. Working with one portion of dough at a time, roll each portion of dough into 1/4-inch thickness on a lightly floured surface. Cut with a 21/2-inch or cookie cutter; place on parchment-lined cookie sheets.
4. Bake at 350F for 10 to 12 minutes or until edges are lightly browned. Cool slightly on cookie sheets; remove to wire racks. Let cool completely.