Southern Tea Cakes

  • 3 cups all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup sugar
  • 1 cup shortening
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup or less milk (we used Silk and it turned out well)
Mix all dry ingredients, cut in shortening.  Next, add eggs and vanilla.  Mix.  If it’s too crumbly, add a little milk at a time until you get the cookie dough consistency.  Drop onto cookie sheet.  Bake at 425 degrees until lightly brown on the edges, I think mine took around 5 minutes or so.  Enjoy!
The back of the cookie when NOT burnt, as was my first batch!



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  1. These tea cake slook great. I am going to make these, It nice to have a cookie or cake without icing to compliment other desserts. Thanks for sharing.

  2. Yummy, I like things like this that are not so rich! I will have to give them a try one day. Visiting from A Creative Princess party. have a great weekend.

  3. These look tasty!

    I stumbled this post!

  4. As a side note, I suggest putting them on a rack to cool when you first take them out of the oven, otherwise the heat from the pan will continue to cook them!

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