When Sara sent me her cookie recipe, I breathed a sigh of relief that someone was sharing their Tea Cake recipe! Tea cakes were originally from Britain and were served with afternoon tea. But in the South, the cookies evolved into a special snack. Pretty much every family has their own Tea Cake recipe with a special twist here and there that have been passed down for generations and I am so honored that Sara is sharing theirs.
Sara and her husband Dustin, have been special friends of Zac and me for such a long time. Zac and Sara use to ride the school bus together! It is relationships like ours that make me love living in such a small town. We would do anything for one another and at the end of the day, we view each other as family above all else. Hopefully, we can get Hanson to call us Aunt and Uncle here pretty soon. 🙂
Fun fact: This recipe is over 125 years old!
- Yield: 24 cookies
- 1 c powdered sugar
- 1 c granulated sugar
- 3 1/2 c all-purpose flour
- 1 tsp. cream of tartar
- 1 tsp. salt
- 1 1/2 stick margarine
- 1/2 c crisco oil
- 2 eggs
- 1 tsp. vanilla extract
- Preheat oven to 400 degrees. Combine your wet ingredients in a mixer until fully incorporated. Then slowly add in your dry ingredients.
- Once everything is well mixed, begin to drop ping pong ball sized rounds onto an ungreased cookie sheet approximately an inch apart. Press the cookie dough balls down gently with fingers.
- Bake for 8 to 9 minutes or until lightly golden on the edges. Remove and lightly dust the cookies with powdered sugar.