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Olympic Tea Cakes

olympic tea cakes

I have been racking my brain all day trying to think of something that I could tie into the Olympics.  The family and I will be sitting down tonight to watch the Opening Ceremonies.  Since the Olympics only happen once every 4 years, I figured it would make a fun family night.  As we all know, they are being hosted in London this year.

My girls and I were talking about London and the Olympics earlier.  I was just glad to not be talking about Dora, or Phineas & Ferb, or my 11 year old’s worries about middle school.  The Olympics was a welcome topic. When I mentioned that in England they have daily tea their eyebrows raised. “Like a tea party?” Well, yes, like a tea party. What little girl doesn’t want a daily tea party? At that moment I knew I was going to make Tea Cakes with a twist.  We decorated our tea cakes to cheer on the US!

So tonight while we watch the olympics we will be sporting hats and tea cups and enjoying our Olympic Tea Cakes.

Olympic Tea Cakes

Print Recipe
Prep Time:10 mins
Cook Time:10 mins
Total Time:20 mins

Ingredients

  • 1 Cup Butter or Margarine softened
  • 1 Cup Sugar
  • 3 Eggs
  • 3 1/2 cups all purpose flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 tsp vanillaIcing optional
  • 1 1/2 cup powdered sugar
  • 1 tsp vanilla
  • 1 tbsp corn syrup
  • food color
  • 1-2 tbsp water

Instructions

  • Preheat oven to 350 degrees F.
  • Beat together butter and sugar until fluffy.
  • Mix in eggs and vanilla until mixed well.
  • Mix in flour baking powder and salt until dough forms.
  • Roll out dough on a lightly floured surface until about 1/4 inch thick.
  • Cut out tea cakes with large cookie cutters and place on baking sheet.
  • Bake at 350 for 10 minutes or until fluffy and golden.
  • Dust with powdered sugar or decorate with icing serveIcing
  • In a bowl whisk together all powdered sugar, vanilla, food coloring, and 1 tbsp water. Add more water until the correct consistency. Spoon over cookies.

Notes

DAIRY FREE: Use dairy free margarine instead of butter
Servings: 15 -20 large
Author: Amanda @ A Few Short Cuts

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Cream together butter and sugar in mixer

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Mix in 3 eggs and vanilla.

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Then add the flour until your dough looks like this. Mine stuck to the beater.

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Roll your dough out on a lightly floured surface until about 1/4 inch thick.

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Cut out your tea cakes with a large cookie cutter.  I used a star for my olympic shaped cakes!

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Bake them at 350 for 10 minutes or until they are golden and fluffy.

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You can just sprinkle with sugar or ice them if you want them super fancy! These are a lightly sweet cakey dense cookie. They are perfect with a cup of tea or coffee

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3 Comments

    1. 5 stars
      Okay, made them and they are yummy BUT I thought they needed a little “something”. Next time I’ll add a tad of lemon juice to the dough, or maybe lemon extract to the icing. Great recipe! I’m adding it to my favorites.

  1. I just finished making these with my daughter and we loved them! I used lemon instead of vanilla. Thank you for the recipe!

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