Tea Cakes, Maw Maw's - Master Cookbook Recipes # 360

Name: Tea Cakes, Maw Maw's - Master Cookbook Recipes # 360
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 36
Cuisine: Southern
Ingredients: 1 cup Crisco vegetable shortening; 1 1/4 cups granulated sugar; 3 large eggs; 1 tsp vanilla extract; 3 cups self-rising flour

These old-fashioned Tea Cakes from Collard Valley Cooks are a true Southern classic. Crispy on the bottom and wonderfully nostalgic, they taste just like the ones your granny used to keep in her cookie jar. With just a few simple ingredients, you can recreate that childhood magic in your own kitchen.

Prep time: 10 minCook time: 12 minTotal time: 22 min

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Ingredients

1 cup Crisco vegetable shortening
1 1/4 cups granulated sugar
3 large eggs
1 tsp vanilla extract
3 cups self-rising flour

Instructions

Cream the Base: In a large mixing bowl, cream together the Crisco shortening and the granulated sugar until smooth.
Combine Ingredients: Add the eggs, vanilla extract, and self-rising flour. Mix thoroughly for 2 minutes to ensure the batter is well-combined and consistent.
Prep the Pan: Lightly spray a baking sheet with non-stick cooking spray or line with parchment paper. Preheat your oven to 350°F.
Shape: Place spoonfuls of the dough onto the baking sheet, spacing them about 1-1/2 inches apart to allow for spreading.
Bake: Bake for 12 minutes. You want to cook these until they are nice and golden brown on the bottom for that perfect crunch.
Cool: Let the tea cakes cool on the pan for a few minutes before moving them to a cooling rack.

Notes

Tammy’s Tips

"Cook these until they are nice and brown on the bottom. They will be crunchy and taste just like the ones your granny used to make when you were a kid. You will still have a hard time keeping your hands out of the cookie jar." For the most authentic flavor, stick with the Crisco shortening,it gives these tea cakes their signature texture that butter just can't quite replicate!