Back-home tea cakes
36 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Shortening |
| 1 | cup | Sugar |
| 1 | Egg | |
| 2 | teaspoons | Vanilla extract |
| 2 | cups | All-purpose flour |
| 1 | tablespoon | Baking powder |
| ¼ | cup | Milk |
| Sugar | ||
Directions
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, .