This lemon tea cake recipe from Stephanie Van Den Berg is definitely a keeper! I love all kinds of cookies and tea cakes but I’m not too fond of making them if it means I have to spend hours in the kitchen. What I loved about this recipe was that it only took about 20 minutes of prep time! You do need to refrigerate the dough for 30 minutes, or you could prepare it the night before.
I actually made the dough in the morning, got on with my work and then baked these wonderful tea cakes in the afternoon!
Have you already tried this recipe? Let us know in the comments how these turned out for you!
Ingredients
1 1/3 c Land O’ Lakes butter
6 Tbsp cane sugar
1/2 tsp salt
2 c Gold Medal all-purpose flour
2 tsp lemon extract
lemon zest, grated from 1/2 lemon
1 pkg lemonade drink mix such as Kool-Aid
3/4 c superfine sugar*
Instructions:
Preheat oven to 375 degrees.
Cream together butter and sugar. Add lemon extract and zest. Add flour and salt. Refrigerate dough for 30 minutes.
Roll dough into small quarter-sized balls. Place on baking sheet and bake for 10 minutes until bottoms are golden. Transfer to cooling rack to cool for 3-4 minutes.
Combine super fine sugar and Kool-Aid packet in a bowl and mix thoroughly. Roll slightly warm cookies in sugar mixture and return to cooling rack. After tea cakes are cool, roll in sugar mix again before storing in airtight container.
*Superfine sugar can be found in the baking aisle and may be called bakers sugar OR in the area with bar mixers. Typically it is used to sweeten iced tea because it melts so quickly. It can be found in the beverage area of your local GFS Marketplace.
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Quick tip: If you can’t find superfine sugar, run some regular sugar through a food processor for a couple of minutes.
