Spiced Tea Cakes
Serves: 35
 
Ingredients
  • ½ cup unsalted butter, softened
  • ½ cup plus 3 tablespoons granulated sugar, divided
  • 1 vanilla bean, split in half lengthwise, scraped, and seeds reserved
  • 1 large egg
  • 1½ cups all-purpose flour
  • ¼ teaspoon baking soda
  • ¼ teaspoon fine sea salt
  • ⅜ teaspoon ground allspice, divided
Instructions
  1. In a large bowl, beat together butter, ½ cup plus 2 tablespoons sugar, and reserved vanilla bean seeds with a mixer at high speed, until light and creamy, approximately 3 minutes. Beat in egg until incorporated.
  2. In a medium bowl, whisk together flour, baking soda, salt, and ¼ teaspoon allspice. Add to butter mixture, beating until combined and a dough forms.
  3. Turn out dough onto a lightly floured surface and shape into a flat disc. Wrap dough disc in plastic wrap and refrigerate until dough is cold and firm, at least 2 hours.
  4. Preheat oven to 325°. Line several rimmed baking sheets with parchment paper.
  5. Turn out dough onto a lightly floured surface. Using a rolling pin, roll out dough to a ¼-inch thickness. Using a 1¾-inch round cookie cutter, cut 35 rounds from dough, rerolling scraps as necessary. Place cookies 2 inches apart on prepared pans.
  6. In a small bowl, whisk together remaining 1 tablespoon sugar and remaining ⅛ teaspoon allspice. Sprinkle evenly over cookies.
  7. Bake until cookies are set and bottoms are light golden brown, 8 to 10 minutes. Transfer cookies to a wire cooling rack. Let cool completely. Store in an airtight container with layers separated by wax paper.
Recipe by TeaTime Magazine at https://teatimemagazine.com/spiced-tea-cakes/