Southern Tea Cakes are a truly sweet treat, especially around the holidays.
I break from tradition by whipping up Royal Icing to glaze and decorate each cookie cake.
Begin by sifting the flour with the baking soda and baking powder.
Add sugar, eggs, butter, and buttermilk. Combined, these ingredients create a nice soft dough.
I pop the dough into the refrigerator for about an hour before rolling.
I use fun shapes to make my cakes. Be sure to spread at least 2 to 3 inches apart for the bake.
After a very short bake, the tea cakes cool before being glazed and brightly adorned with sugar pearls and sugar sand.
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