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Back-Home Tea Cakes

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  • 1/2 c Shortening
  • 1 c Sugar
  • 1 Egg
  • 2 ts Vanilla extract
  • 2 c All-purpose flour
  • 1 tb Baking powder
  • 1/4 c Milk
  • Sugar


Cream shortening; gradually add 1 cup sugar, beating well at medium speed of an electric mixer. Add egg and vanilla; beat well. Combine flour and baking powder; add to creamed mixture alternately with milk, mixing well. Cover and chill 2 hours.
Work half of dough at a time, and store remainder in refrigerator. Roll dough to 1/4-inch thickness on a lightly floured surface. Cut with a 2-inch cookie cutter; place on greased cookie sheets. Bake at 375 degrees for 6-8 minutes or until edges begin to brown. Sprinkle with sugar. Cool. Yields 3 dozen. Mary Lou Adkins, Sulphur, LA.
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,