TEA CAKES WITH BUTTER FROSTING

Tea Cakes with Butter Frosting image

This is an old-fashioned recipe that was given to me by a friend's grandmother. You can easily tint the frosting with food coloring for a festive look throughout the year. - Sandy Glenn, Booneville, Mississippi

Provided by Taste of Home

Time 35m

Yield about 5-1/2 dozen.

Number Of Ingredients 15

Ingredients

1 cup butter, softened
2 cups sugar
3 large eggs, room temperatures
1 teaspoon vanilla extract
5 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
FROSTING:
1/2 cup butter, softened
4 cups confectioners' sugar
1 teaspoon vanilla extract
3 to 5 tablespoons whole milk
Food coloring and colored sugars, optional

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, baking soda and salt; add to the creamed mixture alternately with buttermilk. Cover and refrigerate for 1 hour or until easy to handle. , On a lightly floured surface, roll out dough to 1/4-in. thickness. Cut with floured 2-1/2-in. cookie cutters. Using a floured spatula, place 1 in. apart on greased baking sheets. Bake at 350° for 8-10 minutes or until lightly browned. Remove to wire racks to cool completely. , In a large bowl, cream the butter, sugar, vanilla and enough milk to achieve spreading consistency. Add food coloring if desired. Frost cookies; sprinkle with colored sugars if desired.

Nutrition Facts : Calories 257 calories, Fat 9g fat (5g saturated fat), Cholesterol 42mg cholesterol, Sodium 179mg sodium, Carbohydrate 42g carbohydrate (26g sugars, Fiber 1g fiber), Protein 3g protein.