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Sweet tea cake cookies Recipe

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This recipe for Sweet tea cake cookies is from The Obie Family Cookbook 2013, 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:  
Vegetable shortening, for greasing cookie sheets
3 1/2 cups all-purpose flour, plus more for dusting
1/4 teaspoon salt
1 stick (8 tablespoons) butter, room temperature
1 1/2 cups sugar, plus more for sprinkling
2 large eggs
1 1/2 teaspoons vanilla extract
1/4 cup sour cream
Directions:
Directions:
Preheat the oven to 400 degrees F.

Grease two large (14-by-16-inch) cookie sheets with shortening.

Sift together the flour, baking soda and salt. Using an electric mixer set to medium speed, cream the butter and sugar together. Add the eggs and vanilla. Add the sour cream and mix well. On low speed, gradually add the flour mixture until just blended. Turn the dough out onto a lightly floured board, and gently pat with floured hands to a 1/4-inch thickness. Cut with a 2-inch round, floured cookie cutter and place about 1 inch apart on the cookie sheets. Bake until the teacakes are lightly browned, about 10 to 12 minutes. Do not overbake. Sprinkle with a couple of tablespoons of sugar and remove the cookies to a rack to cool.

Notes
Cook Notes: The dough is sticky, but be careful about adding too much extra flour when shaping the teacakes. By using care, patience, and a floured egg turner when patting and cutting, you will be rewarded with tasty, tender cookies.

 

 

 

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