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Tea Cakes

My great-grandmother, Mama Lee, was an amazing cook! Growing up my mother always let us make these cookies and now I make them & let my kids help too (notice the blue sprinkles). This is one of my all time favorite recipes and such a classic. I have discovered┬áthe secret to making them literally melt in your mouth like cotton candy. No. 1 – make sure you eat them while they are still warm from the oven. And No. 2 – use real butter. Today for the first time I also used my Kitchen Aid Mixer instead of mixing by hand. So much easier!!!

And, this recipe calls for rolling them out and cutting with cookie cutter. I’m not a cookie cutter person. I use two spoons and drop them about 2 or more inches away from each other on a cookie sheet lined with parchment paper.

On to the recipe.

Mama Lee’s Tea Cakes

3 cups self-rising flour
2 cups sugar
3 eggs
1 cup butter (use real butter – it really makes a difference in cookies!)
2 tsp vanilla

Add flour & sugar to large mixing bowl. Mix and make a well in the center. Add the other ingredients & work with hands until all flour is absorbed. Makes a stiff dough.

Roll on floured board & cut. Cook at 350 degrees about 12 minutes. Don’t over cook. Let cool on cooling rack – but not too much make sure you sample them as soon as they are cool enough to handle! Yum!


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