Even though Christmas is eight months away, I don’t care. I’m making them anyway.
Truth be told I don’t
Background on the Cookie:
“These delicious tea cakes were made by an Aunt Cornelia (“Neal) on special occasions and holidays, using hand-churned butter and eggs she gathered from the hen-house. This southern Georgia version dates back to the turn of the twentieth century. “
**Dough has to be chilled**
1 Cup of Butter, Softened
1 Cup of Granulated (White) Sugar
1 Large Egg, Lightly Beaten
1 Teaspoon of Vanilla Extract
3 Cups of All-Purpose Flour
1 Teaspoon of Baking Powder
1/2 Teaspoon of Baking Soda
1/2 Teaspoon of Salt
1/2 Cup of Milk
White Sparkling Sugar
Beat the butter at medium speed with an electric mixer until creamy.
Add one cup of sugar, beating well.
Add the egg and vanilla; beat well.
In a separate bowl: combine flour, baking powder, baking soda, and salt.
Add the flour mixture and the milk to butter mixture, alternating between the two. Begin with adding half the flour mixture, then add the milk, and finish with adding the flour mixture.
Mix at a low speed after each addition, until just blended.
Shape dough into two discs.
Wrap the discs in wax paper and chill for at least one hour.
After having chilled, preheat the oven to 400 degrees F.
Roll each disc to 1/4 inch thickness on a floured surface.
Cut with a 3.5 inch round cookie cutter; and place one inch apart on lightly greased baking sheets.
Sprinkle with sparkling sugar.
Bake for 7-8 minutes or until lightly browned.
Cool for one minute and then remove to wore racks to cool.
Makes about two dozen.
Thoughts After Baking:
When I took it out of the fridge it was super hard and I was unsure if it would come out okay.
But after being in my hands it quickly became super sticky, so make sure you flour the rolling pin and the cutting board.
But after all that this cookies were super good. Not too sweet and perfect for tea time.