Grandma'S Tea Cakes

1. 1

   Preheat oven to 350u00b0. Beat butter and sugar at medium speed with an electric mixer until creamy. Add cane syrup and next 2 ingredients, beating just until blended. Add eggs, 1 at a time, beating just until blended after each addition. Gradually add flour, beating at low speed just until blended after each addition. Drop dough by rounded spoonfuls 2 inches apart onto parchment paper-lined baking sheets, using a small cookie scoop (about 1 1/4 inches).

2. 2

   Bake at 350u00b0 for 8 to 10 minutes or just until edges begin to turn golden brown. Cool on baking sheets on wire racks 1 minute; transfer to wire racks. Cool completely (about 15 minutes). Store in airtight containers 1 week.

3. 3

   Pecan Tea Cakes: Stir 1 1/2 cups chopped toasted pecans into dough after adding flour in Step

4. 4

   Snickerdoodle Tea Cakes: Stir 1 1/2 tsp. ground cinnamon into flour before adding to butter mixture in Step Stir together 2/3 cup sugar and 1 Tbsp. ground cinnamon in a shallow dish or pie plate; drop spoonfuls of dough into cinnamon-and-sugar mixture before placing on parchment paper-lined baking sheets. Bake as directed.

* Per serving · 4 servings · Values may vary.

No additional tips available.