Everyone has childhood memories of something that was just so delicious they have never forgotten about it. For me it was teacakes. My aunt, Lillie B., who lived in Memphis, would always bring them to us when she came to visit. Needless to say, we always looked forward to her visits with great anticipation.
- Yield: 3 dozen
- 4 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon ground nutmeg
- ½ cup buttermilk
- 1 teaspoon vanilla extract
- ½ cup light molasses
- 1 cup (2 sticks) unsalted butter
- 1-½ cups sugar
- 3 large eggs
- 2 cups confectioners’ sugar, sifted
- 2 tablespoons peach brandy
- ½ teaspoon almond extract
- In a bowl, sift together the flour, baking powder, and nutmeg. Pour the buttermilk into a measuring cup and add the vanilla and molasses to it. In the bowl of a stand mixer, cream together the butter and sugar. Add the eggs, 1 at a time, beating well after each addition. Add the flour mixture, 1 cup at a time, to the butter mixture, alternating with the buttermilk, until a smooth dough forms. (Add additional flour, 1 to 2 tablespoons at a time, if dough is still very sticky.)
- On a generously floured surface, knead the dough until soft and smooth. Shape into a disc, wrap with plastic wrap, and refrigerate for 1–2 hours.
- Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper.
- Roll out the dough to ½ inch thick. Cut with a cookie cutter, and place tea cakes onto the baking sheets. Bake for 8–10 minutes, until lightly golden brown. Remove the tea cakes from the oven and allow to cool on the pans for 5 minutes. Transfer cakes to a wire rack to cool completely before adding the glaze. Peach-almond glaze
- Place confectioners’ sugar into a medium bowl and make a well in the center. Add the brandy and almond extract and stir until thick and smooth. Drizzle or spread over tea cakes. When glaze is set, store in an airtight container for up to 1 week.