Tea Cakes Recipe
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Category: |
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Ingredients: |
Ingredients: 4 c.all-purpose flour, measuredafter sifting
2 1/2 c. sugar
1/8 tsp. soda (lg. pinch)
1 1/3 c. vegetable shortening
4 lg. eggs
1 1/2 tsp. vanilla extract
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Directions: |
Directions:In a large bowl mix together flour, sugar, and soda. Make a well in center of flour mixture and add shortening, unbeaten eggs and vanilla. Using both hands, scoop up edges of mixture and thoroughly work all ingredients together until well blended. The dough will be soft and sticky like pie pastry. Chill dough for atleast 20 minutes. Roll out a small amount at a time, keep remaining dough chilled until ready to use. Roll out very thin, less than 1/4 inch thick, so that you will have to peel dough from the rolling pin and pat down again on a greased cookie sheet. For a large size teacake, 2 1/2 inches in diameter, usea regular glass as a cutter; for smaller size use an orange juice glass. Bake in a preheated 350 degree oven about 15-20 minutes or until light gold or delicately browned. Cool on wire rack. Yields 12 1/2 dozen large or 16 dozen small teacakes. |
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Number Of
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Number Of
Servings:12 - 16 dozen |
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Personal
Notes: I remember when I was just a young lad, in Eudora, Arkansas, after a long day of bike riding, basketball, hide and seek, rolling old tires with dirt in 'em, walking on gravel roads, (you know I use to walk ten miles to school, one way, all up hill). I would walk through the door and the aroma of Ma' Dea's teacakes would grab my nostrils, but the taste was even better. There has been only one other person to come close to Ma' Dea's, and that was my sister in the Lord, Gayla Collin (RIP). Sure do miss both of them. Ma' Dea also made a lemon meranguie pie that was the bomb! Wish I could copy it or find one to compare, but haven't thus far.
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