Basic Tea Cakes
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It used to be that tea cakes - really little decorated cookies - were favorites at every occasion. This one adds a bit of spice.
INGREDIENTS
1/2 cup butter-flavored shortening
1/2 cup sugar
1 large egg
1 teaspoon vanilla
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 cup buttermilk
3 teaspoons sugar
1/2 teaspoon nutmeg or 1-1/2 teaspoons cinnamonPreheat oven to 375 degrees.
Combine shortening and the 1/2 cup sugar in a large mixing bowl. Beat at medium speed with an electric mixer until light and fluffy. Beat in egg and vanilla.
Combine the flour, baking powder, baking soda, and salt in a separate large bowl, then add to the creamed mixture alternately with the buttermilk; mixing well after each addition. Form the dough mixture into a ball; chill for 1 hour in the refrigerator.
Roll the dough to 1/4-inch thickness on a lightly floured surface. Cut with a floured 2-1/2-inch round cookie cutter or glass jar.
Place on a greased baking sheet. Combine the 3 teaspoons sugar and the nutmeg or cinnamon in a small bowl, mixing well. Sprinkle over the top of each tea cake. Bake for 7 to 9 minutes. Remove to a cooling rack. Serve warm or at room temperature.
Makes 3 dozen cookies
NOTE - You can substitute almond or lemon flavoring for the vanilla in the batter. These cookies are best if eaten on the first day.