Grandma's tea cakes
48 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Shortening |
| 1½ | cup | Sugar |
| 3 | Eggs | |
| 4 | cups | All-purpose flour |
| 2 | teaspoons | Baking powder |
| 1 | teaspoon | Baking soda |
| ½ | teaspoon | Salt |
| ¼ | cup | Buttermilk (up to) |
| 1¼ | teaspoon | Almond extract |
| Sugar (optional) | ||
Directions
Cream shortening, gradually add sugar, beating well at medium speed of an electric mixer. Add eggs, one at a time, beating after each addition.
Combine flour, baking powder, soda and salt; add to creamed mixture alternately with buttermilk. Mix well. Stir in extract. Cover and chill 1 hour.
Roll dough to ¼-inch thickness on a floured surface. Cut with a 2-¾-inch round cookie cutter; place on greased cookie sheets. Bake at 350 degrees for 15 minutes or until edges begin to brown. Sprinkle with sugar, if desired. Cool. Yields 4 dozen. Dorothy Burgess, Huntsville, TX.
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, .