Grandma Hood's Tea Cakes
Tricia asked our aunt one time what she should use to flatten the tea cakes with just before baking, to which my aunt replied, "I just use my hand, honey. Don't need nothing else." So there.
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- 1 c
- 1 1/2 c
- 2 1/2 - 3 c
- self rising flour
- 2 large
- 1 tsp
- vanilla extract
- 1/4 tsp
1Cream shortening and sugar together with an electric mixer. Add eggs, then vanilla.
2Sift together flour and salt, then gradually add to mixture until a soft dough is formed.
3Pinch some dough off with your fingers, roll into a ball, place on ungreased cookie sheet, and flatten with the palm of your hand (Aunt Estelle's way) or with a fork dipped in sugar.
4Bake at 350 degrees for 10-15 minutes or until LIGHTLY browned. Don't overcook these. Their goodness is in their softness.