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Southern tea cakes sliced in half showing moist dense interior with almond glaze

Southern Tea Cakes

Moist, dense and tender Southern Tea Cakes topped with a delicious almond and vanilla glaze.
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Prep Time 15 minutes
Cook Time 12 minutes
Servings 15 cookies

Equipment

  • Parchment paper sheets
  • Baking sheet
  • Stand mixer

Ingredients
  

Tea Cakes:

  • 1 cup butter, room temperature
  • 1 cup granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 3 cups flour

Glaze:

  • 2 cups powdered sugar
  • 3-4 tablespoons milk
  • ⅛ teaspoon almond extract or almond bakery emulsion
  • ½ teaspoon vanilla extract

Instructions
 

  • Preheat oven to 350°F.
  • Line a baking sheet with parchment paper or a silicone mat. Set aside.
  • In the bowl of a stand mixer, beat butter and sugar together for 1 minute until combined.
  • Add eggs and vanilla. Mix until incorporated, scraping the sides of the bowl as needed.
  • Add baking powder and salt, continuing to mix. Add the flour last. Mix until the dough just comes together.
  • Form dough into 2 inch balls and place on the lined baking sheet.
  • Bake for 10-12 minutes until slightly golden. Do not over-bake.
  • Allow tea cakes to cool completely on a wire rack while preparing the glaze.
  • For the glaze, whisk all glaze ingredients together in a bowl until smooth.
  • Pour the glaze directly over the cooled tea cakes.
  • Allow the glaze to set before serving.

Notes

Nutrition (per serving):
Calories: 325 kcal
Carbohydrates: 49g
Protein: 4g
Fat: 13g
Saturated Fat: 8g
Polyunsaturated Fat: 1g
Monounsaturated Fat: 3g
Trans Fat: 1g
Cholesterol: 55mg
Sodium: 253mg
Potassium: 44mg
Fiber: 1g
Sugar: 29g
Vitamin A: 415IU
Calcium: 46mg
Iron: 1mg