2 1/2 cups all-purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

1 cup unsalted butter, softened

1 cup granulated sugar

1 large egg

1 teaspoon vanilla extract

2 tablespoons milk

1 egg (for egg wash, optional)

Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or lightly grease it.
In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
In a large bowl, beat softened butter and sugar until creamy and smooth, about 3-4 minutes.
Add the egg and vanilla extract to the butter mixture and beat until combined.
Gradually add dry ingredients to the wet mixture, stirring until a soft dough forms.
Lightly flour a clean surface and roll the dough to about 1/4-inch thickness.
Use a cookie cutter to cut out shapes. Place cookies on the prepared baking sheet.
Brush the tops with a beaten egg (optional) for a shiny finish.
Bake for 8-10 minutes or until the edges are golden brown.
Let cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.

If you prefer, you can add cinnamon or nutmeg to the dough for a spiced variation.

For a festive touch, roll the dough in colored sugar before baking.

Substitute almond extract for vanilla for a different flavor twist.

Store leftover tea cakes in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.