Tea cakes

This recipe really brings me back to my childhood. When I was a young girl I remember my grandmother who’s mother who’s mother had taught her this very recipe. I loved the fact that it was so old and that made me interested in it from the start. My cousin and I used to make hundreds of these very cookies every winter break we got from school and would dress them up in pretty tins and give them to everyone who was anything to us. So now of course I still have to make these for my sweet memories. These tea cakes originate from England and as you guessed it are served with tea but in the south where I was raised we like to have it with a cold glass of lemonade.

1 c butter, softened
2 c sugar
3 eggs
1 tsp vanilla extract
3 1/2 c all-purpose flour
1 tsp baking soda
1/2 tsp salt

Beat butter at medium speed with an electric mixer until creamy, add sugar. Add eggs, vanilla until all blended. Combine flour, soda and salt. Gradually add flour mixture to butter mixture, beating on low. Divide your dough in half, wrap in plastic wrap and chill for an hour. After dough has chilled roll half of dough to 1/4 inch thick on parchment paper. Cut cookies into a 2 1/2 inch diameter and place on a parchment paper lined cookie sheets, bake on 350 f for 10-12 minutes or until edges begin to brown.

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