Dropped tea cakes
72 Servings
Ingredients
| Quantity | 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 |
Directions
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, .