Back-Home Tea Cakes

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Title: Back-Home Tea Cakes
Yield: 36 Servings
Categories: Cookies


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

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,