Sour Cream Tea Cakes
By
Marsha Gardner
@mrdick1950
1
A soft cake like cookie that isn't too sweet, so it's okay to pile it with frosting.
Blue Ribbon Recipe
Notes from the Test Kitchen:
This is so soft. And the icing? Well, it's delicious too. These were well received in the Test Kitchen. I can see more of these in my future!
This is so soft. And the icing? Well, it's delicious too. These were well received in the Test Kitchen. I can see more of these in my future!
Ingredients
- 3 c
- cake flour
- 3 tsp
- baking powder
- 1/2 tsp
- kosher salt
- 1 c
- butter, unsalted, room temperature
- 1 c
- sugar
- 2 large
- eggs
- 2 Tbsp
- sour cream
- 1 tsp
- pure vanilla extract
- 1/2 c
- butter, unsalted, room temperature
- 3 c
- powdered sugar
- 3 Tbsp
- milk or cream
- 1 tsp
- pure vanilla extract
- food coloring, assorted, optional
COOKIE
FROSTING
How to Make Sour Cream Tea Cakes
- 1In a medium bowl combine cake flour, baking powder and salt and set aside.
Using an electric mixer cream together butter and sugar until light and fluffy. Add in eggs one at a time stirring after each addition. Stir in sour cream and vanilla until combined. Gradually add in flour mixture combined.
Chill dough for at least one hour in refrigerator.
Preheat oven to 350 degrees. Line baking sheet with parchment paper.
Roll 3 tablespoons of dough into a ball. Use flour on your hands if needed. Place ball on baking sheet and flatten to about 1/2 inch thick, molding sides to keep round shape if necessary. Continue with remaining dough, placing each 2 inches apart.
Bake in preheated oven for 10-12 minutes. Cool for a few minutes on baking sheet, and transfer to wire rack to cool completely. - 2ALTERNATIVE:
Roll out dough to a 1/4 to 3/8 inch thickness. Cut out shapes, and bake on an parchment lined cookie sheet for 8 minutes. - 3FROSTING:
Using an electric mixer combine butter and gradually add in confectioners sugar. When all sugar is added, pour in milk and vanilla and blend on medium until fluffy. Add in food color if desired.
