Tea Cakes
 
 
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Ingredients
  • 1¾ c. granulated sugar
  • 1 c. Butter flavor Crisco shortening
  • 2 large eggs, room temperature
  • 1 tsp. vanilla extract
  • 3 c. self-rising flour
Instructions
  1. In the bowl of an electric mixer, cream together the sugar and shortening. Add eggs, one at a time, beating well after each addition. Add vanilla and mix well.
  2. Add the flour, one cup at a time and mix just until blended.
  3. Divide the dough in half and place each half on a large sheet of wax paper. Use the wax paper and roll the dough into a log. At this point, you can roll in sprinkles, if desired. Wrap tightly in the wax paper and freeze the roll for about 30 minutes.
  4. Remove the dough from freezer and cut into approximately ⅜-inch slices. Place cookies on an ungreased cookie sheet and bake at 325° for 10 to 12 minutes.
  5. Remove cookies to a cooling rack to cool completely.
  6. Store in an airtight container.
Recipe by Not Just Sunday Dinner at https://notjustsundaydinner.com/tea-cakes/