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Frosted Tea Cakes: Preheat
your oven to 350 degrees F (180 degrees C).
Line two baking sheets with parchment paper.
In the bowl of your electric stand
mixer,
fitted with the paddled attachment (or with a hand mixer), beat the butter until
smooth. Add the sugar and vanilla extract and beat until light and fluffy (about
2-3 minutes). Add the eggs, one at a time, beating well after each
addition. Scrape down the sides and bottom of your bowl as needed.
In a
separate bowl whisk together the flour, baking powder, and salt. Add to
the butter and egg mixture and beat until combined.
Place the
dough on a lightly floured surface and, with a floured rolling pan, roll out the
dough to a thickness of
1/2 inch (1.25 cm). Using a round 2 or 2 1/2 inch (5 - 7 cm) cookie cutter, cut the dough into
circles. Save the scraps and reroll. Transfer the cakes to the prepared
baking sheet, spacing them a few inches apart.
Bake for
approximately 12 - 14 minutes (baking time will vary depending on the size and
shape of cakes) or until the bottoms of the cakes are lightly browned and a
toothpick inserted into the center of a cake comes out clean. Remove
from oven and place on a wire rack to cool. Once the cakes have completely
cooled, spread with Confectioners Frosting.
Confectioners Frosting:
In the bowl of your electric stand mixer, fitted with
the paddle attachment (or with a hand mixer, beat
the butter until smooth. Beat in the vanilla extract and sugar. Scrape down the sides of the bowl.
If needed, add about 1 teaspoon of the milk
and
beat on high speed until frosting is light and fluffy (about 3-4 minutes). Add
a little more milk or sugar, if needed. Tint the
frosting with desired food color.
 Makes about 18 - two inch (5 cm) Tea
Cakes.
Scan for Demonstration Video
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