These old-fashioned confections, which are more like cookies than cakes, are tender and buttery. The additional vanilla bean seeds and ground allspice provide the perfect amount of spice for an autumnal treat.
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
- 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.
- 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.
- 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.
- Preheat oven to 325°. Line several rimmed baking sheets with parchment paper.
- 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.
- In a small bowl, whisk together remaining 1 tablespoon sugar and remaining ⅛ teaspoon allspice. Sprinkle evenly over cookies.
- 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.
