"Dave Bell" > wrote in message
om...
> Vox Humana wrote:
> >I keep chocolate chip, oatmeal, and
> > tea cookies (sugar cookies) in the freezer also and bake them as needed.
It
> > is better than having three dozen cookies on the counter calling my name
all
> > night.
>
> Yeah, I hear you there! We had some help, and I'm taking a dozen to a
> friend this morning, but there aren't more then 5 or 6 left, otherwise.
> I really like the idea of naking them up and freezing the "blanks".
>
> I was particularly pleased with how these worked, because my usual
> attempts at a simple cookie (other than shortbreads) end up a puddle of
> butter and sugar. Part of the problem is surely the Spelt flour I use,
> but that didn't affect the peanut butters...
>
> Do your sugar cookies bake up similarly? I fondly remember the Tea Cakes
> of a dear old Southern lady (my first baby sitter, far too long ago!).
> She made them with brown sugar, as I recall, rolled thin and cut. Those
> and a light, crisp sugar cookie would be real delights!

My tea cakes are soft and cake-like. Generally I like crisp cookies, but
these are a nice change and remind me of the ones my mother made years ago.
I also freeze them raw and bake as needed.

1 cup butter, softened
1 teaspoon vanilla
3/4 cup sugar
2 large eggs, beaten
2 cups all-purpose flour
1 teaspoon cream of tartar
1/2 teaspoon baking soda
1/4 teaspoon nutmeg
1/4 teaspoon salt
sugar for sprinkling

Cream butter and vanilla on high speed for about two minutes. Gradually add
sugar and continue beating for about two minutes. Add eggs and continue
beating for about 1 minute. Scrape bowl. Combine dry ingredients. With
the mixer on low, gradually add the dry ingredients and mix for about 1
minute.

Drop by teaspoonfuls on a greased baking sheet (or one lined with parchment)
about 3 inches apart. Bake at 400F for 6 to 8 minutes. Sprinkle with sugar
while still hot.

Makes about 4 dozen

(I usually substitute two teaspoons of baking powder for the baking soda +
cream of tarter.)