Tea Cakes

Tea Cakes

In Desserts, Oven by Mandi Flake1 Comment

My husband’s great grandmother passed down this recipe to her daughter, who then passed it down to her granddaughter in law, who is now passing it along to all of you! These tasty cookies are called tea cakes, likely because they are a good complement to a tea party, perhaps? However I’m more of a fan of a stack of these with a cup of fresh coffee.

Tea Cakes

It has been almost four years since my husband’s folk enfolded me into their family, and so during our 1 year of engagement and 3 of marriage, every birthday I have received a box of magically unbroken cookies shipped to my home from his (and now my) grandmother. These tasty white cookies are super thin and lightly sweet, the perfect end to every meal, as well as a few snacks in between.

Tea Cakes

This recipe made my husband’s great grandmother known throughout their farming community in Mississippi as the lady who would always have a cookie ready for any visiting children. Those kindnesses lived on as people will still remember her generosity and beg for the recipe a lifetime later. So, why not make up a batch this holiday season to share with friends and start your own tradition of sharing a simple kindness?

Tea Cakes

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  • 1 1/2 cups granulated sugar
  • 1 cup shortening, such as Crisco, at room temperature
  • 2 eggs, beaten
  • 1 1/2 teaspoon vanilla
  • 3 1/2 cups self rising flour, sifted
  • 1/4 cup mlk


  1. In a large bowl, beat together the sugar and crisco until pale and fluffy.
  2. Next beat in the eggs and vanilla.
  3. Then sift in the flour and keep mixing until fully incorporated.
  4. Finally, add the milk if the mixture is too crumbly (I find I like to add the milk to make it easier to roll out).
  5. Wrap the dough in plastic wrap, and place in the fridge to chill for 2-3 hours.
  6. Preheat the oven to 315 degrees Fahrenheit.
  7. In handfuls, roll out the dough on wax paper until 1/8 inch thick. Cut out your desired shapes.
  8. Place the cookies on prepared cookie sheets (I used a Silpat, but parchment or a greased sheet will work too).
  9. Bake at 315 degrees Fahrenheit until the edges just barely begin to turn colors, should be between 10-15 minutes.
  10. Cool completely on a rack and then store in an airtight container, preferably with a slice of bread to keep the cookies chewy.
Recipe Type: Dessert



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