Tea Cakes
Description
Grab a 1-tablespoon cookie scoop to produce evenly sized balls of dough and uniformly sized tea cakes. After scooping up dough, press the dough down in the scoop to ensure the cavity is filled and to smooth out what will be the base of the cake. Remove excess dough and position the dough on the baking sheet.
Ingredients
- 1 cup butter, softened
- 1-1/2 cups sugar
- 3 large eggs, room temperature
- 1 tablespoon vanilla extract
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
Directions
- Preheat oven to 375°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; gradually add to the creamed mixture (the dough will be soft).
- Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake until the edges are golden brown, 7-8 minutes. Remove to wire racks to cool.
