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Mama B's Soft Tea Cakes Recipe

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This recipe for Mama B's Soft Tea Cakes is from Nina's Friends and Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 C flour
2 t baking powder
dash of salt (omit if using bacon fat)
1/2 C shortening (or 1/4 C shortening +1/4 bacon C drippings)
1 C sugar
1 egg
1/4 C milk
1 t vanilla

Double Recipe:
4 cups flour
4 teaspoons baking powder (! tablespoon+1 teaspoon)
1/8 teaspoon salt
1 cup shortening (again can be mixed with bacon fat)
2 cups sugar
2 eggs
2 teaspoons vanilla
Directions:
Directions:
Mix dry ingred together. Cream shortening and sugar till light and fluffy. Add egg...then alternate flour and milk. Add vanilla. Dough will be stiff. Roll on floured surface to 1/2 inch. Cut with biscuit cutter. Bake on greased baking sheet at 350 till golden brown...about 12 minutes. Preheat oven to 400 and reduce to 350 when first batch of cookies are put in (who knows why??). Cookies will be soft if rolled thick or crisp if rolled thin. She wanted hers to be soft.
Personal Notes:
Personal Notes:
Many old cake and cookie recipes use bacon fat...it's surprisingly good!! Again, saturated fat is better for you than trans fat...not good, but better!
My other grandmother, Winnie J. Wilson Dugger, often made small cakes with bacon fat in a 6 inch iron skillet...that's hanging on my rack today. I can still remember the taste hot out of the oven.
And my mother sometimes used bacon fat instead of butter to make oven toast...verrry good! I seldom buy or keep bacon...but I treasure every bit of bacon fat that comes my way. I wonder why we don't have bacon-flavored cooking spray...if it ever comes out...I'll stock up!!
(Mama B was given her nickname by my children, Ricky and Reggie...since my grandfather was "Daddy B" they decided she must be "Mama B"...and it stuck with the whole family!

 

 

 

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