Moma’s Old-Fashioned Tea Cakes
A classic Southern recipe that brings back the warmth and love of family gatherings.
Ingredients
- 1 cup sugar
- 1/4 cup butter (softened)
- 1/4 cup Crisco (vegetable shortening)
- 1/4 cup buttermilk
- 2 eggs (beaten)
- 1 cup self-rising flour
- 1/4 tsp baking soda
- 1/4 tsp baking powder
- 1 tsp vanilla extract
- Additional flour for kneading and rolling
Instructions
- Prepare the Dough:
- Cream the butter and shortening together until light and fluffy.
- Gradually add the sugar and mix until smooth.
- Beat in the eggs one at a time.
- Combine Dry Ingredients:
- Sift together the self-rising flour, baking soda, and baking powder.
- Mix Wet and Dry:
- Gradually add the dry ingredients to the sugar mixture, alternating with the buttermilk.
- Stir in the vanilla extract.
- Form the Dough:
- If the dough is sticky, add just enough extra flour to create a soft, manageable dough.
- Lightly flour your work surface and knead the dough gently until smooth.
- Roll and Cut:
- Roll out the dough to about 1/4 inch thickness on a floured board.
- Use a cookie cutter or biscuit cutter to shape the tea cakes.
- Bake:
- Preheat your oven to 350°F (175°C).
- Place the cut-outs on a greased or parchment-lined baking sheet.
- Bake for about 10 minutes, keeping an eye on them to avoid over-browning.
- Cool and Enjoy:
- Let the tea cakes cool on a wire rack.
- Serve plain, or dust with powdered sugar for an extra touch of sweetness.
Tips for Perfect Tea Cakes
- Texture: These are meant to be soft and cake-like, not overly crisp. Watch closely as they bake.
- Buttermilk Substitute: If you don’t have buttermilk, you can mix 1/4 cup milk with 1/4 teaspoon vinegar or lemon juice. Let it sit for a few minutes before using.
- Add a Personal Touch: Sprinkle a little cinnamon or nutmeg into the dough for a warm, spiced variation.
These tea cakes are more than just cookies—they’re a hug in dessert form. Perfect for Christmas baking or any time you need a little taste of home! 🫖🍪