Southern Tea Cakes

Course Cakes, Cookies, Dessert

Cuisine American, Southern

Keyword southern-tea-cakes, southern-tea-cakes-recipe

Prep Time 20

Cook Time 12

Cooling time 30

Total Time 1 2

Servings (2 inch) tea cakes

Calories 148kcal

In a small mixing bowl, use a whisk to sift together flour, baking soda, cream of tarter, salt and nutmeg. Set aside.
Using an electric mixer, cream together butter, granulated sugar, vanilla and almond extract on medium-high speed. Beat for 2 minutes.
Lower the speed of the mixer adding the eggs one at a time. Beat well after each addition. Scrape the sides of the bowl.
Gradually add the sifted dry ingredients. Once all are added, beat just until fully combined. The dough will be sticky.
Divide in half, shaping into discs. Wrap in plastic wrap. Chill for several hours, or overnight, until firm.
Bake: Preheat oven to 350°F. Line 2 large baking sheets with parchment.
Cut into Shapes Prior to Baking: On a floured non stick surface, using a floured rolling pin, roll chilled dough into 1/4-inch thickness. Cut with a round 2 cookie cutter. Place on pan 2 inches apart. Re-roll scraps and repeat.
Cut into Shapes after Baking: Skip rolling and press onto a greased pan and cut into shapes AFTER baking.
Bake for about 12-14 minutes. These cakes are typically pale in color and may be only very lightly golden. Cool on pan for 5 minutes, then remove to cooling rack to cool completely. Once cooled, dust with powdered sugar.
Store at room temperature in an airtight container.

To achieve a thicker cookie, replace 1/2 cup butter with 1/2 cup butter flavored shortening.
It's important to keep this dough chilled. If baking in batches, place cut cookies into the fridge to keep chilled until baking.
You can also shape the dough into logs and thoroughly chill. Place into the freezer for about 10 minutes, then slice and bake.
Bake in one large piece and cut into shapes after baking.