Kue Kue Teh Lembut dan Mentega

Instructions

1. In the bowl of a stand mixer, cream together 1 cup unsalted butter, and 1 ½ cup granulated sugar until light and fluffy, about 4 minutes.
2. Add 3 large eggs, one at a time, mixing until combined. Scrape down the sides and bottom of the bowl between each egg. Add 2 ½ teaspoons vanilla extract and 3 tablespoons buttermilk and mix until combined.
3. Whisk together 4 ½ cups all-purpose flour, ½ teaspoon baking powder, 1 teaspoon baking soda, ½ teaspoon salt, and ¼ heaping teaspoon ground nutmeg in a large bowl. Add the dry ingredients to the wet ingredients and mix until just combined. The dough will be very soft and a little sticky.
4. Separate the dough into 2-3 sections and wrap tightly in plastic wrap. Chill in the fridge for 1-2 hours.
5. Once the dough has chilled, preheat the oven to 375 degrees Fahrenheit and line two baking sheets with parchment paper. Prepare your workspace by lightly dusting a clean surface with flour.
6. Using one section of dough at a time, roll it out until it is 1/4 inch thick. Use a round cookie cutter or biscuit cutter to cut out as many cakes as you can before bringing the scraps together. Wrap the scraps in plastic wrap and place in the fridge.
7. Place the cakes on the prepared baking sheets, leaving 2 inches between them. Bake for 9-10 minutes, just until they lose the sheen on top. They should not be browned at all. Let the cakes cool on the baking sheet for 3-4 minutes before transferring to a cooling rack to finish cooling.
8. Repeat with the remaining dough, bringing the scraps all together and rolling out again. Serve the finished cakes with tea or coffee, and enjoy!