GRANDMAS OLD TIMEY TEA CAKES
This recipe makes about nine dozen tea cakes, adjust the ingredients accordingly to make differing amounts Traditional tea cakes are rather thick, you may however adjust the thickness to suit your taste Thick dough makes a soft tea cake while thin dough makes a crisp cookie
Provided by Laura Davis
Categories Cookies
Time 25m
Number Of Ingredients 8
Steps:
- 1. Gather ingredients: 4 cups of flour, 4 t of baking powder, 1 cup of shortening, pinch of salt, 2 cups of sugar, 2 eggs, 1/2 cup of milk, 2 t of vanilla Sift the dry ingredients together Cream together the shortening and sugar Beat the eggs just enough to break the yolks Add the eggs to the shortening/sugar mixture Add the flour and milk, alternately as needed to allow ease of mixing Add the vanilla Knead the resulting dough lightly on a floured board Roll the dough out to desired thickness Cut the dough with a cookie cutter Preheat the oven to 400 degrees Place the cookies on a greased cookie sheet Reduce heat to 350 degrees Cook until done: cookie dough is firm to a light touch and begins to turn brown
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