These cookies were a complete mess. No wonder you dropped them on the cookie sheet. I let them chill in the frig for an hour as noted, when I tried to roll them they were sticky, they stuck to the rolling pin and cutting board even though I dusted them with flour. After 2 days in the freezer, I thought they would be fine. The same thing, sticky, sticky, I dusted the flower board again then turned the dough over, by this time after the cookies baked, they were hard. I agree with SusanW1. I like a softer tea cake. The flavor left to be desired, sort of bland. Will find another receipe, won't make these again.
Even though they're called cakes, tea cakes are old-fashioned cookies made with with butter, sugar, eggs, flour and vanilla. They're perfect for afternoon tea or to enjoy with a glass of lemonade.
- 1 cup butter, softened
- 2 cups sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 3 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add eggs, 1 at a time, beating until blended after each addition. Add vanilla extract, beating until blended.
- Combine flour, soda, and salt; gradually add flour mixture to butter mixture, beating at low speed until blended after each addition.
- Divide dough in half; wrap each portion in plastic wrap, and chill 1 hour.
- Roll half of dough to 1/4-inch thickness on a floured surface. Cut out cookies with a 2 1/2-inch round cutter, and place 1 inch apart on parchment paper-lined baking sheets.
- Bake at 350° for 10 to 12 minutes or until edges begin to brown; let stand on baking sheet 5 minutes. Remove to wire racks to cool. Repeat procedure with remaining dough.
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