We know you are ready for Thanksgiving and are already filling the grocery aisles, stocking your shopping carts for the upcoming feast. At the time of this post, we are exactly one week away from Thanksgiving. It is also the LAST DAY to order your Eddie Deen smoked turkey so that it arrives at your door in time for Thanksgiving. If you are still planning your holiday menu, give our blog a browse for a few side dish possibilities.
Today we’d like to share a recipe for AFTER your brood eats that turkey dinner. Holiday tables are always filled with pies and cakes, but how about some tea cookies so classic they could have come straight from your family’s recipe stash? Below is a simple favorite.
Jenny’s Tea Cookies
2 sticks unsalted butter softened
1 egg
3/4 cup white sugar
2 cups white flour
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon vanilla
Mix butter and sugar by hand. Add egg and beat. Mix together flour, baking powder and salt in a separate bowl. Add vanilla to butter mixture and beat. Add flour mixture to butter sugar mixture and beat but do not over beat. Refrigerate for 30 minutes. Set oven to 375 degrees. Place half of dough on lightly floured surface and sprinkle a small amount of flour on top of cookie dough. Roll out to 1/4 inch. Cut with cookie cutter. Place on cookie sheet and bake 10-15 minutes but check while they are cooking so as not to burn. Cook the rest of the dough or save to cook for the next day when all of our tea cookies are devoured!
A great addition to these delectable treats is to set out colorful bowls filled with our Limited Edition Honey Butter Quartet, which comes in a variety of flavors including my favorite, Peach Amaretto Pecan Honey Butter.