Edible Bozeman

Tea cakes are a tender cake-like cookie with a hint of nutmeg that turns them into elegant delights.

MAKES ABOUT 2 DOZEN

1 cup salted butter
1½ cups granulated sugar
2 eggs, room temperature
1 teaspoon pure vanilla extract
3 cups all-purpose flour
½ teaspoon baking soda
¼ teaspoon baking powder
½ teaspoon sea salt
¼ teaspoon ground nutmeg

Preheat oven to 350°F and line baking sheets with parchment paper.

Cream butter and sugar in a large bowl until light and fluffy. Beat in eggs, one at a time, until well blended. Add vanilla and stir to combine.

In a separate bowl combine flour, baking soda, baking powder, salt, and nutmeg. Gradually add dry ingredients into the sugar and butter and mix until a stiff dough forms.

Use a 1-inch cookie scoop to portion 1-inch balls and place on prepared baking sheets. Using a small Mason jar or juice glass, flatten each ball and bake for 12–15 minutes, until the edges are golden brown. Let the cookies cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.

Store in an airtight container for up to 1 week.

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