Back-Home Tea Cakes

Back-Home Tea Cakes Ingredients

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

Instructions for Back-Home Tea Cakes

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. SOUTHERN LIVING, JUL 90 From a collection of my mothers (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.

Main Ingredient: CookiesCuisine: Uncategorized

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