Easter Tea Cakes

I made Easter Tea Cakes to add my kids Easter Baskets. I made sure to make enough for the teachers Goodie bags as well.

I made Halloween Tea Cakes last fall and ever since then I'm so addicted to these wonderful cookies. This tea cake recipe is so versatile and can be decorated for any themed party or holiday.

 I guess I love the simplicity of this recipe the most, plus I always have the ingredients on hand. I made pink and yellow Easter eggs and bunnies, I know my kids will love these.

 I made a few with just sprinkles to place in the little baby's Easter basket that we babysit for. This tea cake dough is slightly sweet with a powdered sugar icing a perfect combination.

When I thought of making some cookies for Easter, this was the first recipe that came to mind. I originally got this recipe from Christy over at a Southern Plate.

This recipe is her mama's tea cake recipe and one that they are very proud of. What sweet treat have you made for Easter?

The colors of the cookies turned out so festive and pretty.

Look at that sweet face. Carson loves to help cut out cookies.

Easter eggs and bunny rabbits

Cooling and waiting to be frosted. If you just want to do sprinkles on some or all of the cookies. Just whisk a egg white together with a bit of sugar, then brush on the cookies and add sprinkles then proceed with baking.

Letting the icing set! This icing is going to be very wet when you first make it and ice your cookies, but it will dry after an hour or so. Just leave your cookies spread out to dry and once it does you can stack them in a cookie jar or on a plate.

These tea cakes look so pretty packaged in little goodies bags for gift giving.

Mama Reed's Southern Tea Cakes

Ingredients:
1 - cup butter or margarine
1 - cup sugar sugar
3 - eggs
3 1/2 - cups self rising flour (do not substitute)
1 - teaspoon vanilla etract

Simple Icing:
4 - tablespoons softened butter or margarine
1 - cup confectioner's sugar
4 - tablespoons milk (add more if needed)
1 1/2 - teaspoons vanilla extract
Few drops food coloring

Directions:

Cream butter and sugar. Add eggs and mix again. Add vanilla and flour and mix well. Roll thin on floured board, cut with cookie or biscuit cutter.

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

To prepare the icing cut butter into confectioner's sugar. Add milk and stir until lumps are gone. Add one teaspoon of vanilla and a few drops of food coloring, stir until combined. (iciing will be thin)

Spoon onto cookies or tea cakes and spread with back of spoon. Top with sprinkles while still wet, if desired.

Let dry completely before stacking or placing in treat sacks or plastic container. 


Cook's Note:  Watch the cookies closely they only need to bake about 8-10 minutes. Very light in color on top and golden brown on the bottom.

I made these cookies a couple days in advance. Once the frosting is completely dried, I placed the cookies in a large zip lock bag and put them in the freezer until the night before I want to serve them.