A classic Southern recipe from Clarice for old-fashioned Tea Cakes. These soft, slightly sweet cookie-cakes are made with a rich butter dough and a hint of vanilla.
Author
Clarice
Recipe
| Measurements | Ingredients |
|---|---|
| 1 ½ Cups | Sugar |
| 1 Cup (2 sticks) | Butter or Oleo, softened |
| 3 Cups | Flour |
| 2 | Eggs |
| 1 Teaspoon | Baking Soda |
| 1 Teaspoon | Vanilla |
| Pinch | Salt |
| 2 Tbsp (See Note) | Milk or Buttermilk |
Instructions
- Preheat your oven to 375°F.
- In a large bowl, cream the softened butter and sugar together with an electric mixer until creamy.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the creamed mixture, along with the milk, mixing on low speed until a stiff dough forms.
- Turn the dough out onto a lightly floured surface and knead gently a few times until it comes together.
- Roll the dough out to about ¼-inch thickness.
- Cut out rounds with a cookie cutter and place them on an ungreased cookie sheet.
- Bake for 8-10 minutes, or until the edges are just beginning to turn golden.
- Let cool on the cookie sheet for a minute before transferring to a wire rack.
Note
The original recipe card did not list a liquid ingredient. To make a workable dough, 2 tablespoons of milk or buttermilk have been added, which is standard for a tea cake recipe of this size.
