One of the most nostalgic desserts for me is the tea cake. They used to remind me of my maternal grandmother’s house. Mamaw made the best tea cakes. They were crunchy, buttery, and tasted light as a feather. They are the perfect summer cookie.
When Hudson was born, my mom used her good friend, Miss Janice’s recipe to make tea cakes to have at the house. This recipe is even better than my Mamaw’s. Now when I taste tea cakes I think of the summer that Hudson was born.
We’re at the beach this week, and before my we left my house, my mom whipped up a big batch of tea cakes for us to bring to the beach. We’re all fans of the tea cakes!
Miss Janice reads my blog and agreed to share the recipe with all of you. Enjoy!
Miss Janice’s Tea Cakes
2 sticks butter, room temperature
1 cup sugar
1 cup vegetable oil
2 teaspoons vanilla
4 1/2 cups flour, sifted
1 cup confectioners sugar
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cream of tartar
Cream butter and sugar then add remaining 3 ingredients, mixing together.
In a separate bow, mix the remaining ingredients together (flour, confectioners sugar, baking road, baking powder, and cream of tartar.)
Combine the two bowls and mix well. Drop by teaspoon on parchment paper lined cookie sheet. Press down with tips of fingers.
Bake at 325 degrees for 20 minutes or until just browning around edges. The key to the crispy, light texture is pressing down before baking.