Tea Cakes


There is nothing I love better than this festive time of the year! From the decorating to shopping, to the baking, it’s all fun to me. Preparing the recipes that I have collected throughout the years from loved ones and friends bring back wonderful memories and for a little while, some that have been long gone are with me again.

A new recipe to my collection if from my Aunt Janis. These are possibly my all-time favorite cookie, though. You can bake it 10 to 12 minutes for a soft cookie or go just a little longer for a cookie with a little bit of crisp.

To make absolutely gorgeous cookies decorate with sprinkles by rolling the dough log in sprinkles before freezing. These make a delicious and pretty gift when placed in clear treat bags.

Tea Cakes
  • 1¾ c. granulated sugar
  • 1 c. Butter flavor Crisco shortening
  • 2 large eggs, room temperature
  • 1 tsp. vanilla extract
  • 3 c. self-rising flour
  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.


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