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.
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.|
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.|
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?|