From Pflugerville resident Rubie Carson, who says these tea cakes were used to celebrate Juneteenth during the 19th century, adapted from English tea cakes.
Makes: 12 servings
Ingredients
· 1 stick unsalted butter, room temperature
· 3/4 cup granulated sugar
· 1 large egg at room temperature
· 2 teaspoons pure vanilla extract
· 1½ cup all-purpose flour
· ¼ teaspoon salt
· ¼ teaspoon baking soda
Directions
In a medium-sized bowl, whisk together the flour, salt and baking soda and set aside. In a mixer bowl, add butter and sugar and mix together on high speed until fluffy and smooth for about 4-5 minutes. Turn mixer to medium speed and add in one egg and vanilla extract and beat until well incorporated. Then, turn mixer to slow speed and add in flour mixture in intervals of three incorporating each thoroughly.
Remove dough from mixer and add to a Ziploc bag and place in your refrigerator for at least one hour to firm up dough. When dough is firm, remove from fridge and preheat oven to 325 degrees.
Line your cookie sheet with parchment paper.
Scoop out cookie dough the size of the tablespoon and roll into a ball. Using your thumb, gently press the center to flatten a bit and place on the tray. Do the same for the rest of the dough leaving at least an 1½ inches between each dough ball.
Bake for 9-11 minutes until golden brown on the edges and remove from the oven. Cool for 5-10 minutes and serve.