Preheat the oven to 400 degrees F.
Grease two large (14-by-16-inch) cookie sheets with shortening.
Sift together the flour, baking soda and salt. Using an electric mixer set to medium speed, cream the butter and sugar together. Add the eggs and vanilla. Add the sour cream and mix well. On low speed, gradually add the flour mixture until just blended. Turn the dough out onto a lightly floured board, and gently pat with floured hands to a 1/4-inch thickness. Cut with a 2-inch round, floured cookie cutter and place about 1 inch apart on the cookie sheets. Bake until the teacakes are lightly browned, about 10 to 12 minutes. Do not overbake. Sprinkle with a couple of tablespoons of sugar and remove the cookies to a rack to cool.
Cook Notes: The dough is sticky, but be careful about adding too much extra flour when shaping the teacakes. By using care, patience, and a floured egg turner when patting and cutting, you will be rewarded with tasty, tender teacakes.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 teacake (32g)|
|Recipe Makes: 36 teacakes|
|Calories from Fat: 64 (59%)|
|Amt Per Serving||% DV|
|Total Fat 7.1g||9 %|
|Saturated Fat 4g||20 %|
|Monounsaturated Fat 2.1g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 38.3mg||12 %|
|Sodium 2527.6mg||87 %|
|Potassium 26.5mg||1 %|
|Total Carbohydrate 9.1g||3 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 8.8g|
|Protein 2g||3 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 109
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