1/2cupunsalted butter, softened at room temperature
1/4cuppowdered sugar
1Tbs.honey
pinchof salt
1/2tsp.pure vanilla extract
1cupplus 2 Tbs. flour
more powdered sugar for rolling the tea cakes in, before and after baking
Instructions
Preheat oven to 350 degrees F.
In a large mixing bowl, combine the margarine and powdered sugar with the honey, salt, and vanilla. Stir in the flour, working until the ingredients come together to make a soft dough.
Portion the dough into 1” balls, rolling each one in powdered sugar and placing them onto a greased cookie sheet, about 2” apart.
Bake tea cakes, uncovered, on the center oven rack for 12-14 minutes, until the bottom of each tea cake is nicely browned.
Remove the tea cakes from the oven, letting them rest on the baking sheet for a few minutes; roll each tea cake in powdered sugar once more while still warm, then place them onto a cooling rack until fully cooked.
Store tea cakes in an airtight container for up to a week, or freeze for up to 6 months. Dough freezes well, too.
Makes 12-15 tea cakes, depending on the size of the balls....and how much of the dough you “sample”.