Clarice’s Tea Cakes

📜 Collection: UK2 | ✍️ Attribution: Clarice | 📂 Category: Desserts A classic Southern-style tea cake featuring a soft, rolled cookie with a rich butter dough and cake-like texture. These traditional sweets are finished with a hint of vanilla and baked until just golden.

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Prep Time	Cook Time	Inactive / Chill Time	Yield / Servings
20 mins	10 mins	None	3-4 dozen cookies

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🔪 Key Equipment

• Large bowl
• Separate bowl
• Electric mixer
• Whisk
• Cookie cutter
• Cookie sheet
• Wire rack

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Ingredients

Measurements	Ingredients	Prep / Notes
1 ½ Cups	Sugar	Standard
1 Cup (2 sticks)	Butter or Oleo	Softened
3 Cups	Flour	All-purpose
2	Eggs	Large
1 Teaspoon	Baking Soda	None
1 Teaspoon	Vanilla	None
Pinch	Salt	None
2 Tbsp	Milk or Buttermilk	See note

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Instructions

Step 1: Prep and Cream

1. Preheat your oven to 375°F.
2. In a large bowl, cream the 1 cup (2 sticks) butter or oleo and 1 ½ cups sugar together with an electric mixer until light and creamy.

Step 2: Combine Wet and Dry

3. Add the 2 eggs one at a time, beating well after each addition. Stir in the 1 teaspoon vanilla.
4. In a separate bowl, whisk together the 3 cups flour, 1 teaspoon baking soda, and pinch salt.
5. Gradually add the dry ingredients to the creamed mixture, along with the 2 tbsp milk or buttermilk, mixing on low speed until a stiff dough forms.

Step 3: Roll, Cut, and Bake

6. Turn the dough out onto a lightly floured surface and knead gently a few times until it comes together.
7. Roll the dough out to about ¼-inch thickness.
8. Cut out rounds with a cookie cutter and place them on an ungreased cookie sheet.
9. Bake for 8-10 minutes, or until the edges are just beginning to turn golden.
10. Let cool on the cookie sheet for a minute before transferring to a wire rack.

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💡 Make-Ahead & Storage: Store cooled tea cakes in an airtight container at room temperature for up to 5 days, or freeze the unbaked cut-out dough rounds for later use.

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Original Recipe Scan