Almond Tea Cakes

Name: Almond Tea Cakes
Prep time: 15 min
Total time: 1 h
Yield: 1
Ingredients: 2 c. all-purpose flour; 1 tsp. baking powder; 1/2 tsp. baking soda; 1/2 c. unsalted butter; 1 c. granulated sugar; 1 tsp. pure almond extract; 1 tsp. grated lemon zest; 2 large eggs; 1/4 c. buttermilk

By Paula DeenPublished: Dec 27, 2012

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Yields:

Prep Time:

15 mins

Total Time:

1 hr

Cal/Serv:

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"Tea cakes have been around since the beginning of time for Southerners," says Paula Deen. "Have these anytime, with tea or coffee. Just one or two will satisfy."

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Directions

1. Step 1Heat oven to 350 degrees F. In a large bowl, whisk together the flour, baking powder, and baking soda.
2. Step 2Using an electric mixer, beat the butter, sugar, almond extract, and lemon zest in a large bowl until light and fluffy, about 3 minutes. Beat in the eggs, one at a time.
3. Step 3Reduce the mixer speed to low and alternately add the flour mixture and the buttermilk, mixing just until incorporated. Divide the dough in half and roll each half between 2 sheets of wax or parchment paper to 1/4 inch thick. Freeze until firm, 15 to 30 minutes.
4. Step 4Line baking sheets with parchment paper. Using a 2 1/2-inch round cookie cutter, cut out cookies and transfer to the prepared baking sheet, spacing them 2 inches apart. Reroll, chill, and cut the scraps.
5. Step 5Bake until cookies are golden brown around the edges, 12 to 14 minutes. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.