Southern Tea Cakes


I felt the need to make Christmas cookies yesterday, and it was a lot of fun. It probably would have been better if I’d had any sprinkles or anything else to decorate them with, but oh well. The cookies were delicious anyway!

I must say though, I have an awful time trying to roll out dough. I had the same problem with the biscuits I made last weekend. I put flour on the rolling pin, but the dough keeps sticking to it and tearing apart.. it’s just a whole mess.

Anyway, this recipe is from Paula Deen’s “The Lady and Sons Savannah Country Cookbook”. I halved it, because it said it would make between 6 and 8 dozen cookies. The halved recipe did not make anywhere close to 3 to 4 dozen though, so I’m not sure that was accurate. However, it could also have a lot to do with my dough-rolling issues and the size of the cookies that I made. I did some tree shaped ones that were sort of large.

So, here it is:

Southern Tea Cakes

4 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons baking powder
2 cups sugar
2 eggs
1/2 cup buttermilk
1/2 pound (2 sticks) butter, softened
1 teaspoon vanilla

Preheat oven to 350. In a large bowl, sift flour, baking soda, and baking powder together.* Add remaining ingredients and blend well. Dough should be soft. Roll dough out onto a floured surface until approximately 1/4 inch thick. Cut dough into desired shapes and bake on a slightly greased sheet for 10 to 12 minutes.

*If you don’t have one of those flour sifter things, just use a mesh wire strainer. It works just as well. I actually compared the two, because I recently bought a flour sifter. I honestly shouldn’t have wasted my money, the flour looks almost exactly the same either way.

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