Monday, September 1, 2014

Southern Holiday Tea Cakes

This is an interesting name for a cookie. I didn't want to change the original name. I've had this recipe  since 2007. It's in my collection of the Best of the Best recipes.

These cookies are great dipped in Chocolate for the Holidays. (recipe to follow)
They can also be drizzled with a Lemon Glaze. (recipe to follow)

Here's what you'll need:
Preheat the oven to 350 degrees.
Line a Sheet Pan with Parchment Paper.
Waxed Paper

4 C Flour
1 tsp Baking Soda
2 tsp Baking Powder
2 C Granulated Sugar
2 Eggs
1/2 C Buttermilk
16 TBS (2 sticks) Butter, softened
1 tsp Vanilla , Lemon or Almond Extract

In a large mixing bowl:
Baking Soda
Baking Powder
Whisk well.

Mix well to form the dough.

Roll it out onto a floured surface, 1/4" thick.
Use a 2" round cookie cutter.
Place them 2" apart, on the lined Sheet Pan.
Bake 10 - 12 minutes.
I baked mine  11 1/2 minutes.

Remove and cool the pan on a rack for 10 minutes.
Transfer the cookies to the rack and cool completely.

Chocolate Dip:
1 C Semisweet Chocolate Chips
2 TBS Crisco, (shortening)
In a heat proof glass bowl:
Chocolate Chips
Heat in a microwave until melted and smooth, stirring often.
Dip half of each cookie in the chocolate , place on waxed paper until it sets completely.

Lemon Glaze:
2 C Confectioner's Sugar
2 TBS Grated Lemon Zest
1/3 C Fresh Lemon Juice

In a medium bowl, mis all ingredients together and whisk until smooth.
Drizzle over cooled cookies on a rack over a sheet pan.
Allow the glaze to set for 1 hour.
Once dried, they can be stacked and stored in an air tight container.

Peace in the Kitchen!

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