back-home tea cakes

Categories

Cookie

Yield

36 Servings

Cream shortening; gradually add 1 cup sugar, beating well at medium speed of an electric mixer. Add egg and vanilla; beat well. Combine flour and baking powder; add to creamed mixture alternately with milk, mixing well.

Cover and chill 2 hours.

Work half of dough at a time, and store remainder in refrigerator. Roll dough to ¼-inch thickness on a lightly floured surface. Cut with a 2-inch cookie cutter; place on greased cookie sheets. Bake at 375 degrees for 6-8 minutes or until edges begin to brown. Sprinkle with sugar. Cool. Yields 3 dozen. Mary Lou Adkins, Sulphur, LA.

SOUTHERN LIVING, JUL 90

From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .