This is a guest post from my cousin, Ali, with her famous buttermilk sugar cookies. I luckily got to enjoy them every Christmas when we lived together, but I missed them this year!
Here they are; my favorite buttery thick rolled Christmas cut out cookies with a signature nutmeg spice. Mom Sapp, one of my Texan great grandmas used to roll these these cookies out thickly, and bake them on floured cookie sheets doused with sugar on top. They are fun for group cookie baking with children, providing multiple opportunities to help from mixing to cookie cutting and decorating.
Texas Tea Cakes
Cream 1 cup butter with 3 cups of sugar and 3 room temp eggs
In a small bowl, combine 1 cup buttermilk with 1 tsp baking soda
In a large mixing bowl combine 1 cup flour, 1 tsp baking powder, 1 tsp nutmeg ( I double this), 2 tsp vanilla
Gradually add flour mixture to butter, alternating with buttermilk mixture. Add approximately 7 additional cups of flour until dough is thick enough to “roll good,” then cut with your favorite metal/hollow cookie cutters. Cookie molds are not so forgiving with this dough, good ole fashion open cookie cutters are best. Bake at 350 until they rise and bounce back from a dough-boy style poke!
I love to sprinkle and decorate with red hots and colored sugar before baking. Sage and Azure managed to polish off an entire tub of green sugar on one batch of dough! We have some pretty sweet Christmas Tree cookies to share For cookie decorating fun, apply Joy of Cooking’s Royal Icing to cooled cookies and add festive small candies too! This hard drying frosting is an awesome way to provide back drop color that will glue your cute little candies in place. You can also and prepare a thicker consistency Royal Icing to pipe or paint with a tooth-pick for festive detailed decorating. I found a video that demonstrates how to make and apply Royal Icing of course, you can find Joy of Cooking on Google Books too!
Yum, we made these on Sunday and I have them hiding in a tin. They keep well in cookie tins, with wax paper.