08 Dec Ms. Crawford’s Tea Cakes
Ms. Crawford’s Tea Cakes
- Cook Time: 7-9 minutes
- Total Time: 20 minute
- Yield: 30-36 Tea Cakes 1x
- Category: Cookies
- 2 sticks of unsalted butter at room temperature (16 tablespoons of butter)
- 3 extra-large or jumbo eggs
- 1/4 cup buttermilk
- 2 cups of sugar
- 4 cups of all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/8 teaspoon of kosher salt
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon lemon extract
- 1/2 teaspoon almond extract
- 1/2 teaspoon rum extract
- Nutmeg to taste (1 teaspoon of fresh nutmeg)
- Sift flour, baking powder, baking soda, nutmeg, and salt in a separate bowl, and set aside.
- Cream butter and sugar together using a stand mixer with the paddle attachment on medium high or hand mixer for 5 minutes. Scrape the bowl after 5 minutes and beat 1 additional minute.
- Add eggs one at a time, beating well after each addition.
- Add the extracts and mix well.
- With the mixer on the slowest speed, add 1/3 of the flour mixture and a little of the buttermilk, and mix gently just to combine. Repeat this process 2 times, beginning and ending with the flour mixture.
- Remove from mixer, shape into a rectangle, and wrap in plastic wrap.
- Chill for at least one hour to overnight. Overnight is best. If chilled overnight remove from the fridge 5 minutes before rolling out.
- Pre heat oven to 400F
- Line baking sheet with parchment paper.
- Roll out dough to 1/4-inch thickness on a lightly floured surface. Cut using a 3-3 1/2-inch cookie cutter, biscuit cutter, jelly jar, or drinking glass.
- Work with half the dough at a time keeping the rest of the dough refrigerated.
- Bake for 7-9 minutes. The tea cakes will look pale on top with slight browning on the edges.
- Remove from oven and allow to rest on cookie sheet for 1 minute.
- Move to a cooling rack to cool completely.
- Store in airtight container once cooled.
Teacakes can be frozen