TEA CAKES

Steps:

• 1. Preheat oven to 350 degrees F. (I did not use a mixer; I simply stirred the ingredients together in a single bowl with a wooden spoon.
• 2. Stir together granulated sugar and room temperature softened butter.
• 3. Add slightly beaten (with a fork) eggs, one at a time, stirring well after the addition of each egg.
• 4. Stir in flour in three portions, mixing well between additions of flour.
• 5. Stir in vanilla extract.
• 6. Portion onto parchment lined baking sheet using a #100 scoop (scant 1 teaspoon of dough)
• 7. Bake until Tea Cakes rise and then fall. In my oven this takes exactly 11 minutes to bake and become a light golden brown on the bottom of the Tea Cake, while remaining light in color on the top of the cookie.
• 8. Remove from oven and cool 2 minutes on baking sheet, then place on wire rack and cool completely. After the Tea Cakes have cooled, they should be crispy on the outside and soft on the inside.
• 9. Alternatively, bake the Tea Cakes on a cool iron skillet (rubbed with a thin layer of butter) for 11-14 minutes. Tea Cakes baked on the iron skillet will be much more crisp and crumbly, but equally delicious.
• 10. Additional Information: I bake using a scale; if you prefer to follow that recipe conversion, please see my blog Tea Cake post: http://bakingpictures.com/ma-browders-tea-cakes/