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Heirloom Teacakes

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From Seanchia
Here is my favorite teacake recipe. It makes 13 dozen and is absolutely wonderful. A family heirloom.

Ingredients:

  • 1 quart sugar
  • 4 eggs
  • 1 tablespoon vanilla
  • 2 cups shortening
  • 2 quarts plain flour
  • 1 teaspoon salt
  • 8 tablespoons buttermilk
  • 2 teaspoons baking soda

Preparation:

Mix until light sugar, eggs and vanilla. Mix flour with salt and add slowly to creme mixture. Dough will be stiff. (Do not measure flour by scooping.) Combine buttermilk and baking soda well and fold into dough.

Form into 1 inch balls and arrange on an ungreased cookie sheet one dozen per sheet. Press cookies with the bottom of a glass (or cookie press) which has been coated with sugar or sugar crystals until 1/4 to 3/8 inch thick. (Teacakes should split around the edges when pressed.)

Bake at 350° for 10 minutes or less. Very, very lightly browned.

Seanchia's note: We have tried adding 2 cups of chopped nuts and also substituting 1/2 the flour with whole wheat flour. Both variations worked great!

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