With the College closed today, I’m spending the day at home. And, as much as I’d like to be consistent, I’m not inspired to bring cookies to an empty building. But, still, it’s Friday, and, more importantly, it’s Valentine’s Day.
So today’s cookies are old-fashioned tea cakes (with lemon, orange and vanilla extract), made with a recipe from Cooks.com. I’m taking them to my neighbors, whom I don’t know well yet. I hope they’ll like them.
The cookies are simple, a good match for my coffee and surprisingly addictive.
Here’s the recipe:
DECORATIVE TEA CAKES1/4 c. butter, softened
1 1/2 c. sugar
1 tsp. vanilla extract
1 tsp. lemon extract
1 tsp. orange extract
4 c. all-purpose flour
2 1/2 tsp. baking powder
1/2 c. milk
Sugar or colored sugar crystals (optional)
Cream butter; gradually add 1 1/2 cups sugar, beating well at medium speed of an electric mixer. Add eggs, one at a time, beating well after each addition. Add flavorings, and beat until blended.Combine flour and baking powder; add to creamed mixture alternately with milk. Mix just until blended after each addition. Divide dough into 4 portions; wrap each portion in plastic wrap. Chill at least 2 hours.
Work with one portion of dough at a time, and store remainder in refrigerator. Roll dough to 1/8 inch thickness on a well floured surface. Cut with a 2 1/2 inch shaped cookie cutter, and place on greased cookie sheets. Decorate with sugar, if desired. Bake at 375 degrees for 6 minutes or until edges brown. Cool. Yield: 5 dozen.
Come and get ’em (402 Milliken)