Grandma's tea cakes

Yield: 48 Servings

Measure Ingredient
1 cup Shortening
1½ cup Sugar
3 \N 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
\N \N Sugar (optional)

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.


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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