Description
A soft teacake that is best when one to two days old. You can change flavors by substituting almond or lemon extract for the vanilla. Add a few drop of food coloring to dress up the dough for special occasions.
Ingredients
- 1 cup butter
- 1 ¾ cups white sugar
- 2 eggs
- 3 cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon ground nutmeg
- 1 teaspoon vanilla extract
Instructions
- Beat sugar and butter together in a large bowl with an electric mixer until light and fluffy. Add eggs one at a time
- beating well after each addition. Beat in vanilla extract. Combine flour
- baking soda
- salt
- and nutmeg; stir into creamed mixture.
- Knead dough for a few turns on a floured board until smooth. Cover and refrigerate until firm
- about 30 minutes.
- Preheat the oven to 325 degrees F (165 degrees C). On a lightly floured surface
- roll the dough out to 1/4 inch in thickness. Cut into desired shapes with cookie cutters. Place cookies 1 1/2 inches apart onto cookie sheets.
- Bake in the preheated oven until edges are golden
- about 8 to 10 minutes. Cool on the cookie sheets briefly before removing to a wire rack to cool completely.
Prep Time: 45 mins
Cook Time: 8 mins
Total Time: 53 mins
Servings: 24