Title: Decorative Tea Cakes
Categories: Cookie
Yield: 60 Servings

1/4 c Butter; softened
1 1/2 c Sugar
2 Eggs
1 ts Vanilla extract
1 ts Lemon extract
1 ts Orange extract
4 c All-purpose flour
2 1/2 ts Baking powder
1/2 c Milk
Sugar or colored sugar
-crystals (optional)

Cream butter; gradually add sugar, beating well at medium speed of an
electric mixer. Add eggs, one at a time, beating well after each addition.
Add flavorings, and beat until blended.

Combine flour and baking powder; add to creamed mixture alternately with
milk. Mix just until blended after each addition. Divide dough into 4
portions; wrap each portion in plastic wrap. Chill at least 2 hours.

Work with one portion of dough at a time, and store remainder in
refrigerator. Roll dough to 1/8-inch thickness on a well-floured surface.
Cut with a 2-1/2 inch shaped cookie cutter, and place on greased cookie
sheets. Decorate with sugar, if desired. Bake at 375 degrees for 6 minutes
or until edges brown. Cool. Yields 5 dozen. Mrs. Curtis H. Ward, Auburn,
AL.

SOUTHERN LIVING, JUL 90

From a collection of my mother's (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.