Page 59 - Baking

CLASSIC TEA CAKES

MAKES ABOUT 24

½ cup unsalted butter, soft ened 1. Preheat oven to 375°. Line 2 baking sheets with parchment paper.
¾ cup plus 1 tablespoon granulated
sugar 2. In a large bowl, beat butter and granulated sugar with a mixer at medium
1 large egg speed until fluff y, 3 to 4 minutes, stopping to scrape sides of bowl. Add egg,
1⅔ cups all-purpose flour beating well.
¾ teaspoon baking powder
¾ teaspoon kosher salt 3. In a medium bowl, whisk together flour, baking powder, and salt.
½ cup whole milk
1 tablespoon orange zest 4. In a small bowl, combine milk, zest, and vanilla bean paste. With mixer on
1 teaspoon vanilla bean paste low speed, gradually add flour mixture to butter mixture alternately with
Garnish: confectioners’ sugar milk mixture, beginning and ending with flour mixture, beating just until
combined aft er each addition.

5. Place dough in a piping bag fitted with a Wilton 2A round tip. Using even
pressure, pipe 2½-inch rounds 1½ inches apart on prepared pans.

6. Bake until edges are lightly golden, 10 to 12 minutes. Let cool completely
on wire racks. Garnish with confectioners’ sugar, if desired.

KITCHEN TIP

Try this technique for consistently sized cookies: Using a ruler or cookie
cutter as a guide, draw 2½-inch circles on a piece of parchment paper,
leaving 1½ inches between each circle. Flip the parchment paper over
and line the baking sheet. Pipe dough just to the edge of each circle.

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