Grandma Mary's tea cakes
Soft cookies with hints of nutmeg and allspice, a cross between shortbread and sugar cookies.
Ingredients
- 4 ounces butter (unsalted) Grandma Mary would have used salted butter
- 1/2 cup granulated sugar (organic) PLUS 2 tablespoons sugar
- 1 eggs
- 1-1/2 cups all-purpose flour (gluten-free) Bob's Red Mill 1 for 1 gluten-free flour (or regular self-rising flour if you're not GF)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt or regular table salt
- 1/4 teaspoon nutmeg (dried)
- 1/4 teaspoon allspice
- 1 teaspoon vanilla extract
Instructions
- In a medium bowl, cream together the butter and sugar until smooth. Beat in the egg, then stir in the vanilla.
- Whisk together the flour, baking soda, salt and spices; stir into the creamed mixture 1/3 at a time.
- Knead dough for a few minutes on a floured board until smooth. Cover and refrigerate for at least one hour.
- On a lightly floured surface, roll the dough out to 1/2 inch in thickness. Cut with a floured glass, mug, or 2-1/4" round cutter. Place tea cakes 2 inches apart on ungreased cookie sheets. Refrigerate one hour (this keeps them from spreading too much.)
- Preheat the oven to 325 degrees F (165 degrees C).
- Bake for 16 to 18 minutes in the preheated oven. They should be golden on top and brown on the bottom.
- Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely and place in a big jar.