Tea Cakes With Butter Frosting

• 1 cup butter, softened
• 2 cups sugar
• 3 large eggs, room temperatures
• 1 teaspoon vanilla extract
• 5 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup buttermilk
• 1/2 cup butter, softened
• 4 cups confectioners' sugar
• 1 teaspoon vanilla extract
• 3 to 5 tablespoons whole milk
• Food coloring and colored sugars, optional

1. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda and salt; add to the creamed mixture alternately with buttermilk. Cover and refrigerate for 1 hour or until easy to handle.
2. On a lightly floured surface, roll out dough to 1/4-in. thickness. Cut with floured 2-1/2-in. cookie cutters. Using a floured spatula, place 1 in. apart on greased
3. . Bake at 350u0b0 for 8-10 minutes or until lightly browned. Remove to wire racks to cool completely.
4. In a large bowl, cream the butter, sugar, vanilla and enough milk to achieve spreading consistency. Add food coloring if desired. Frost cookies; sprinkle with colored sugars if desired.

butter, sugar, eggs, vanilla, flour, baking powder, baking soda, salt, buttermilk, butter, sugar, vanilla, milk, colored sugars

Taken from www.tasteofhome.com/recipes/tea-cakes-with-butter-frosting/ (may not work)