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Little tea cookies made with fresh lemon flavor! Preheat the oven to 350 degrees. Line two baking sheets with parchment paper. In a small bowl, whisk flour, baking powder and salt; set aside. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and 1 cup of the sugar until light and fluffy, about 3 minutes.
Specialty ingredients you’ll need to make Lemon Tea Cakes (and to decorate them for springtime fun!) Combine the wet ingredients. In a stand mixer, add the softened butter and sugar. Cream them together, stopping once the butter is a light yellow and fluffy. Add in the vanilla, egg, milk, lemon juice and lemon zest. Mix until smooth.
Place 1 stick unsalted butter in the bowl of a stand mixer (or a large bowl if mixing by hand or with an electric hand mixer). Let the butter and 1 large egg sit out at room temperature until the butter is softened. Finely grate the zest of 1 medium lemon, then juice the lemon until you have 1 teaspoon juice.
This lemon tea cake recipe contains a good amount of butter that melts while baking; when the butter melts, the cookies spread out. So, in this case, the firmer the dough the better. We don’t want our cakes to melt into butter puddles.
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