Dropped tea cakes

Yield: 72 Servings

Measure Ingredient
2 Sticks butter; softened
2¼ cup Sugar
4 Eggs
4½ cup All-purpose flour
1 teaspoon Baking powder
1 teaspoon Baking soda
1 teaspoon Ground nutmeg
¼ cup Buttermilk
2 teaspoons Vanilla extract

Cream butter; gradually add sugar, beating well at medium speed of an electric mixer. Add eggs, beating well. Combine flour, baking powder, soda and nutmeg; add to creamed mixture alternately with buttermilk, mixing well. Stir in vanilla. Drop dough by tablespoonfuls onto greased cookie sheets. Bake at 375 degrees for 8-10 minutes or until lightly browned.

Cool. Yields 6 dozen. Margaret Kennard, Starkville, MS.

NOTE: Original recipe called for ½ teaspoon nutmeg and 1 teaspoon vanilla.

SOUTHERN LIVING, JUL 90

MODIFIED BY JUDY HOSEY

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, .

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