Olympic Tea Cakes

Course: Dessert
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 15 -20 large
Author: Amanda @ A Few Short Cuts
Print Recipe

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