Southern Tea Cakes - an experiment I sorta failed


My grandmother used to have tea cakes at her house when I was growing up. I can't exactly remember if she made them, or if an aunt or someone did and dropped them off. That part is kind of foggy. The point is, I remembered tea cakes. 

Such skill.

So when I got the urge to bake cookies during my time off from work and Missie suggested I make sugar cookies, tea cakes came to mind.
Unfortunately, there's no family recipe that's been handed down for generations - at least, not that I know of.

This is a lie.
For the record, I have no idea how to roll out cookie dough and make cookies with cookie cutters. I fail miserably, every time. I also failed again this time. Do you see those pretty round cookies, cut above? All an illusion. When I tried to lift them off the counter, they stuck.. and the dough lost its shape.


So I cheated. I rolled the dough in balls and flattened it with a drinking glass, just like my mama taught me.


The cookies were good, but I didn't flatten them enough. The texture was off because they were too thick.. However, my coworker declared them to be a perfect breakfast cookie for coffee. 

This is not a good picture. Forgive me.
Here's the recipe I used, in case you'd like to try to do a better job than I did (shouldn't be hard).

Tea Cake Cookies

  • 2 cups all-purpose flour, plus a little more for rolling
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 cup sugar
  • 1 egg
  • 1/4 cup buttermilk
  • 1/4 pound (1 stick) butter, softened
  • 3/4 teaspoon vanilla
Cream the butter and sugar together. Add the vanilla and buttermilk and egg. Pretend you sifted the dry ingredients and stir into the others. Pour some flour onto a piece of parchment paper. Dump dough out. Knead with your hands a few times. Roll it out until it's a  (I'll provide rolling pin directions after I learn how to do it properly. In the meantime...) Grab a small ball of dough, roll into a circle and place on a cookie sheet. Flatten to 1/4 inch thick with any jar or glass with a smooth bottom. 

Bake on 350 until the bottom and edges of the cookies look golden brown, probably about 9 minutes. 


Photoshop is a good thing - isn't that a much better picture?