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Teacake Recipes

Aunt Jettie’s Teacakes

Cream together:
½ c. of Crisco or butter
1 egg
1 c. sugar
2 T. milk
½ T. vanilla

Add: 2 cups of self-rising flour to the above mixture. Blend well. Roll out and cut or form in small balls and flatten with a fork. Bake ungreased cookie sheet at 350° 10-12 min.


Old Fashioned Teacakes

1 cup butter
2 cups sugar
5 eggs
5 ½ cups plain flour
3 teaspoons baking powder
¼ cup buttermilk
1 teaspoon vanilla

In a large mixing bowl cream butter and sugar. Add eggs 1 at a time, combine flour and baking powder. Add to butter mixture, alternately with milk. Add flavoring and mix well, place sough on a floured board and knead to cutting consistency (add ¼ flour if needed). Roll dough to ½ inch thick and cut as for biscuits. Place on ungreased cookie sheet. Bake at 350 degrees for 12 to 15 minutes. Makes 3 dozen teacakes.


Teacakes: From the kitchen of Sandy Pollard

Preheat oven to 350 degrees
Cream together:
2 sticks butter, softened
1 ¼ cups sugar (mix well with electric mixer until light and fluffy)

Add: 3 eggs, one at a time, incorporating well
Sift: 3 cups self-rising flour
Add to creamed mixture, beating until just incorporated.
Add: 1 teaspoon vanilla. Mix well
Working in batches, turn about one third of batter out onto a well floured surface. Sprinkle with more flour, then either pat or roll with rolling pin into a circle, rolling rather thin (a little less than ¼ inch). Cut into circles with either biscuit cutter or glass. Carefully transfer to ungreased baking sheets and are slightly browned. Remove from oven, loosen immediately from pan, and allow to cool on pan. Repeat with remaining dough. Makes about 4 dozen.


Tea Cakes

1 cup butter, softened
2 cups sugar
3 large eggs
1 teaspoon vanilla extract
3 ½ cups all purpose flour
1 teaspoon baking soda
½ teaspoon salt

Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add eggs, 1 and a time, beating until blended after each addition. Add vanilla extract, beating until blended.
Combine flour, soda, and salt; gradually add flour mixture to butter mixture, beating at low speed until blended after each addition.
Divide dough in half; wrap each portion in plastic wrap, and chill 1 hour.
Roll half of the dough to ¼ inch thickness on a floured surface. Cut out cookies with a 2 1/2 inch round cutter, and place 1 inch apart on parchment paper-lined baking sheets.
Bake at 350 for 10 to 12 minutes or until edges begin to brown; let stand on baking sheet 5 minutes. Remove to wire racks to cool. Repeat procedure with remaining dough. Serves 3 dozen.


Kate’s Teacakes

½ pound of butter
1 ½ cup sugar
2 eggs
¼ cup buttermilk
1 tsp. salt
1 tsp. vanilla
Enough flour to make stiff dough
2 tsp. baking powder
1 tsp. soda

Cream butter and sugar. Add eggs and buttermilk. Sift flour and dry ingredients. Roll thin and bake at 400°.