Dropped Tea Cakes
- ½ cup butter
- 1⅛ cup sugar
- 2 eggs
- 2¼ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon nutmeg
- ⅛ cup buttermilk
- ¾ teaspoon almond extract
- Heat oven to 375*F
- Cream butter, gradually add sugar, beating well at medium speed of an electric mixer.
- Add eggs, beating well.
- Combine flour, baking powder, soda and nutmeg, add to creamed mixture, alternately with buttermilk, mixing well.
- Stir in almond extract.
- Drop dough by large tablespoons onto a lined cookie sheet. (use parchment or silicone liner or grease)
- Bake at 375* for 8-10 minutes or until lightly browned.
- Cool on racks.
Recipe by at https://www.theorangebee.com/oma-wuests-tea-cakes/
3.5.3208