Categories: cookies
Ingredients
- 2 sticks butter, softened
- 2 cups sugar
- 3 eggs; room temperature
- 2 Tbsp. buttermilk
- 5 cups all-purpose flour
- 1 tsp. baking soda
- 1 tsp. vanilla
- Additional sugar for sprinkling
Directions
- Cream butter in large mixing bowl. Gradually add sugar, beating well. Next, add the eggs one at a time, beating after each.
- Now add the buttermilk and beat well again. Combine the flour and soda. Turn the mixer down to slow (or stir) speed and gradually add the flour mixture into the creamed mixture. Stir in vanilla.
- Shape the dough into a round. Cover with plastic wrap and chill several hours or overnight.
- Preheat oven to 400 degrees. If you chill your dough overnight, remove from refrigerator about 15 minutes before rolling.
- Working with 1/4 to 1/3 of the dough at a time, roll dough to 1/4 inch thickness on aq lightly floured surface. Cut into rounds with a large biscuit cutter.
- Place the rounds 1 inch apart on lightly greased cookie sheets. It’s important that the dough is at least 1/4 inch thick to the teacakes a “caky” interior texture.
- Sprinkle lightly with additional sugar. Bake for 7 to 9 minutes or until the edges are very lightly browned.
- Remove the cookie sheet from the oven and allow teacakes to cool for several minute before transferring to wire racks to cool completely.
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makes about 2 1/2 dozen