Plain Tea Cake Cookies

Emily asked me if I could make her some plain tea cake cookies for the Children's Moment tomorrow. She sent me a recipe that was an adaptation of Lottie Moon's Tea Cake Cookies.
I surfed the Internet last night learning about Tea Cake Cookies, and ended up making a recipe that I believe is closer to Lottie's original version.

Ingredients:

• 2/3 stick of butter
• 1.25 cup sugar
• 1 extra large egg, well beaten
• 1/3 cup buttermilk (I used plain Greek yogurt)
• 3.5 cups all purpose flour (14.875 ounces)
• 1/3 teaspoon of baking soda
• (additional tablespoon or so flour and powdered sugar, for rolling and sprinkling on cookies)

Instructions:

1. Preheat oven to 425. Place parchment paper on two large 11 x 17 cookie sheets.
2. Cream the butter and sugar until smooth.
3. Add in the egg and mix it well.
4. Mix the baking soda into flour.
5. Mix 1/2 of the dry ingredients into the into wet ingredients.
6. Mix in the buttermilk (Greek yogurt) and the rest of the flour to form a thick dough.
7. Roll out half of the dough on a surface dusted with a flour/powdered sugar mixture. Roll thin, less than 1/4" inch.
8. Cut out the cookies, re-rolling the scraps.
   (I used both 2.5" and 1.5" scalloped cutters.)
9. Place cookies about 1" apart on a cookie pan
10. Bake one pan at a time at 425 degrees for five minutes. Let cool for a couple of minutes on pan, before moving to a wire rack.

Carole's Notes:

These cookies are mild, lightly sweetened with some crunch, somewhat like an animal cracker.
 They are often served with tea.



My recipe is lightly adapted from http://barbershop-recipes.blogspot.com/2009/12/grandmas-old-fashoned-teacakes.html