Southern Tea Cakes
My family and I had a big beautiful Thanksgiving feast. We had the whole family at our house and all cooked together. The turkeys smoked on beer cans in the grill, the stuffing was deep fried in scrumptious little balls and the mashed potatoes were loaded with all the fixings. It was wonderful to have family around to enjoy the holiday.
And now the Christmas season is upon us. We’ve already went to the Christmas tree farm and cut down a tree, visited with Santa and have been listening to Christmas songs. I’ve got to work some more on my shopping list this weekend. I can’t wait!
Today I’ve partnered with Lipton and Food Network to bring you these delicious little cookies that are a sweet memory of my childhood. I’ve added a little lemon zest to make these a perfect little cookie to share this holiday season. These would be a great addition to your holiday cookie basket that you give to friends and family. They’re not too sweet, soft and full of lemony goodness.
I’ve been such a tea lover for as long as I can remember. I use to joke with my mom that she must have put iced tea in my bottle as a baby, because it’s just so good to me. We drink tea, usually iced with just about every meal and for snacks too. Although now I really love to try new flavored teas and green teas too. One of my new favorites is Lipton Green Tea Citrus. My whole family loves it. It’s not too sweet, has a light lemon flavor and is the perfect accompaniment to sweet treats like these southern tea cakes.
Be sure to visit the FoodNetwork.com to find lots more Bright Bites like these little Southern Tea Cakes.
Yield: Serves 16
Southern Tea Cakes
5.00 stars (1 reviews)
Loading...method: Baked course: Dessert
cuisine: American diet: Enjoyable
Ingredients:
- 3 cups self-rising flour, plus more for rolling
- 1 cup sugar
- 2 eggs
- 1 1/2 sticks butter
- 1 teaspoon vanilla
- the zest of 1 lemon
Directions:
Cream butter and sugar in stand mixer. Add eggs one at a time. Mix until completely incorporated. Add lemon zest and vanilla. Mix well and then add flour a cup at a time and beat on low until mixture comes together.
Place dough on parchment paper or plastic wrap and wrap up well and refrigerate until firm, a few hours, or overnight.
Heat oven to 350°. Line cookie sheet with parchment paper. Roll out half of cookie dough on floured work surface to about 1/4 inch thick and cut out with cookie cutter. Place on parchment paper lined cookie sheet. Bake for 10 - 12 minutes, or until lightly golden. Cool for 5 minutes before transferring to cooling rack.
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Be sure to share on Instagram with the hashtag #EclecticRecipes and tag me, @EclecticRecipes!This is a sponsored conversation written by me on behalf of Lipton. The opinions and text are all mine.
