The best delicious Back-home Tea Cakes recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Back-home Tea Cakes recipe today!
Hello my friends, this Back-home Tea Cakes recipe will not disappoint, I promise! Made with simple ingredients, our Back-home Tea Cakes is amazingly delicious, and addictive, everyone will be asking for more Back-home Tea Cakes.
What Makes This Back-home Tea Cakes Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Back-home Tea Cakes.
Ready to make this Back-home Tea Cakes Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
1/2 c Shortening
1 c Sugar
1 Egg
2 ts Vanilla extract
2 c All-purpose flour
1 tb Baking powder
1/4 c Milk
Sugar
Cream shortening; gradually add 1 cup sugar, beating well at medium speed
of an electric mixer. Add egg and vanilla; beat well. Combine flour and
baking powder; add to creamed mixture alternately with milk, mixing well.
Cover and chill 2 hours.
Work half of dough at a time, and store remainder in refrigerator. Roll
dough to 1/4-inch thickness on a lightly floured surface. Cut with a 2-inch
cookie cutter; place on greased cookie sheets. Bake at 375 degrees for 6-8
minutes or until edges begin to brown. Sprinkle with sugar. Cool. Yields 3
dozen. Mary Lou Adkins, Sulphur, LA.
SOUTHERN LIVING, JUL 90
From a collection of my mother’s (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen’s MM
Recipe Archive,
Yields
36 Servings
Leave a Reply