Josie’s Tea Cakes

Ingredients

  • 4 oz. (1 stick) unsalted butter, room temperature
  • 134 g cup granulated sugar
  • 1 egg, room temperature
  • 2 tsp. orange zest, finely grated or chopped
  • 2 tsp. amaretto liquor or almond flavoring or a combination
  • 250 g all-purpose flour
  • 2 tsp. baking powder  ½ tsp. salt
  • 1 Tbsp. buttermilk
  • Optional: sugar for shaping and rolling

Directions

In a large bowl, cream together butter and sugar until well combined. Mix in egg.Mix in orange zest and amaretto or almond flavoring. Set aside. In a medium bowl, mix flour, baking powder, and salt.

Mix the dry ingredients into the wet ingredients, alternating with the buttermilk.

Turn dough on a smooth surface, and knead until ingredients are combined. The dough will be very soft.

Shape into a disk and cover with plastic wrap. Refrigerate for 1 hour or overnight.Preheat oven to 375°F.

Line a large baking sheet with parchment paper. Set aside.Remove dough from the refrigerator and unwrap. Allow it to soften. Knead dough, and roll it out to ¼-inch thickness.

If the dough is sticky, spread a layer of sugar on a work surface, and roll out the dough. Optionally, roll it out between two layers of plastic wrap. This will make it easier to work with the dough.Use a round cookie cutter to cut out shapes, or roll the dough into balls and flatten with your thumb. Place cookies on prepared pan, about 2 inches apart.

Bake for 7–9 minutes, until bottoms are lightly golden. Remove from pan, and place on cooling rack to finish cooling.Once cooled, store in an airtight container.Note: oven temperatures vary, as will cooking time