Best Edna Lewis Tea Cakes Recipes

JUNETEENTH TEA CAKES

Steps:

• Preheat the oven to 400 degrees.
• Line two baking sheets with parchment paper or silicone mats. Set aside.
• In the bowl of an electric mixer, cream together the butter and sugar until light and fluffy - about 3 minutes.
• Add the eggs and mix until incorporated.
• Pour in the buttermilk and lemon zest and mix until combined with the butter and egg mixture.
• In a medium bowl, whisk together the flour, baking powder, salt, and nutmeg.
• Add the flour mixture to the wet ingredients and mix just until combined. You may need to mix the last of the flour in by hand because the dough will be quite thick.
• Divide the dough into four portions.
• Roll each portion on a lightly floured surface to ⅛-inch thickness.
• Use a biscuit cutter to cut the dough into 2 ½-inch thick rounds.
• Lightly sprinkle the top with granulated sugar.
• Place on the prepared baking sheets ½-inch apart.
• Bake in the preheated oven for 8-10 minutes or until the edges begin to turn golden.
• Remove the cookies to a rack to cool completely.
• Store in a tightly covered container for up to 1 week.

TEA CAKES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; gradually add to the creamed mixture (the dough will be soft). , Drop by teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 375° for 7-8 minutes or until the edges are golden brown. Remove to wire racks to cool.