Tea Time

If considering a different sort of tee time this spring, these French Tea Cakes are a hole-in-one for any spring gathering, from bridal brunches and book clubs to Mother’s Day and Easter Sunday.

RECIPES AND PHOTOGRAPHY BY DEBORAH JOHNSON

In a stand mixer fitted with the paddle attachment, cream the butter and sugar together until it becomes very smooth (creamy) and lighter in color, about 1-2 minutes. Add egg yolks and vanilla and continue mixing until well combined. Add flour gradually, in 2-3 additions.

Turn the dough out onto a lightly floured surface and knead together. Work quickly so you don’t heat and soften the butter. Divide the dough into 2-3 equal parts and roll the dough into 2-3 logs, each about 1 inch in diameter. Wrap each log in