Desserts
Old-Fashioned Southern Tea Cakes
Pale golden cookies with crisp edges and a tender, cake-like center — the kind that lived in Grandma's tin and never lasted the week. Made for coffee, holidays and sharing.
Prep time
15 min
Cook time
15 min
Total time
30 min
Servings
24 · About 24 cookies
Ingredients
- ½ cup unsalted butter, softened
- ½ cup vegetable shortening
- 1¾ cups granulated sugar
- 2 large eggs
- ½ cup whole milk
- 1 teaspoon vanilla extract
- 3 cups self-rising flour
Instructions
- 1
Preheat oven to 350°F.
- 2
Line baking sheets with parchment paper.
- 3
Beat butter, shortening and sugar until creamy and lighter in texture.
- 4
Beat in eggs one at a time.
- 5
Add milk and vanilla.
- 6
Add flour gradually and mix only until a soft dough forms.
- 7
Drop rounded tablespoons of dough approximately 2 inches apart on prepared baking sheets.
- 8
Bake 12–15 minutes, until edges are lightly golden and centers are set.
- 9
Cool on the pan for several minutes before transferring to a wire rack.
Heritage Kitchen Tips
- Do not overbake tea cakes. They should remain pale and tender rather than becoming crisp throughout.
Variations
- Add a small pinch of nutmeg for a gently spiced version.
Storage and reheating
Store in an airtight container at room temperature for several days.
Round out the meal
Complete the meal
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