Mama Reed's Halloween Tea Cakes

I have been dying to make Mama Reed's Southern Tea Cakes ever since I saw them at Southern Plate. They looked so pretty and pink that I knew it was something we would love. Plus it was a fun activity that me and the kids could do together. We have been wanting to make some cookies so we could try out our new Halloween Cookie Cutters, so this was the perfect recipe.

I think what I liked most about this recipe is that the dough was really easy to work with and the cookies were slightly sweet. My children love sugar cookies, so this recipe reminded me of their favorite cookie.

I took great pride in making this recipe, I kept in mind just how special these tea cakes were to Christy's family. I handled the dough delicately just as the recipe stated, I kept thinking I would mess it up if I handled the dough too much.

My daughter wanted to play with the dough as she helped roll it out, but I reminded her that we needed to treat the dough delicately. She said what does that mean? I told her we need to be gentle with the dough. She said OK and proceeded to touch it with a slight hand and say gentle!!!! She cracks me up.

I told her this recipe is a old old family recipe just like our recipe for Nana's Christmas Butter Cookies. She said mom where did you get this recipe?  Mackenzie proceeded to say..... I know mom, Southern Plate! IKE'S I've been found out Christy. 

She said you love that site and I told he yep I do. Christy I hope we did Mama Reed proud. This will definitely be a part of our family now.  We made these tea cakes especially for Halloween, so we made Mama Reeds Southern Tea Cakes Halloween Style.

Start by preparing the tea cake dough. Then roll out on a floured surface.

Use festive cookie cutters to shape your tea cakes.

we made bats, ghosts and pumpkins. 

Then in the oven they go....

Cooled and ready to frost

I have my little helper Mackenzie. She will probably bail on me as soon as she frosts that first cookie and eats it. LOL

So pretty! Happy Halloween Everyone.

Mama Reed's Southern Tea Cakes

1 - cup butter or margarine
1 - cup sugar
3 - eggs
3 1/2 cups self rising flour {no substitutes}
1- teaspoon vanilla extract

Simple Icing:
4 - tablespoon butter or margarine, softened
1 - cup powdered sugar
4 - tablespoons milk (can add more if needed)
1 1/2 - teaspoon vanilla extract
Few drops food coloring

Directions:
Cream butter and sugar. Add eggs and mix again. Add vanilla and flour and mix well.

Roll out onto a floured surface to about 1/4 inch thick. Cut with cookie or biscuit cutter.

Bake at 350 for 8 - 10 minutes. Sprinkle with sugar while warm or ice with simple icing.

To make the icing cut the butter into powdered sugar. Add milk and stir until lumps are gone.

Add one teaspoon of vanilla and a few drops of food coloring, stir until combined. Spoon onto cookies or tea cakes and spread with back of spoon.

Top with sprinkles while still wet, if desired. Let dry before stacking.