Life at Spring Meadows | Gardening Living Creating

Teacakes = Cookie and Cake combination!

This recipe, from my maternal grandmother, has long been a part of our family favorites. I remember as a young girl, coming in from my day at school to find a batch of these warm, buttery teacakes sitting on the kitchen counter. Each time I bake them, it takes me back to a simple time of life, and I am once again that little girl standing in my mama’s kitchen.

When my grandmother made them, the kitchen tools she used were so different from what we have today. The ingredients, such as the cream and butter she used in her recipe, were fresh from her cows that she milked each morning.

I can still see Mama Headrick standing in her kitchen with her wooden rolling pin, working the dough. I can almost smell the aroma circling throughout the house as the teacakes were baking in her oven.

I hope you enjoy these as much as we have through the years!

Recipe:
1 3/4 cups sugar
2 eggs
1/4 cup heavy cream
1 cup butter, softened
1 tsp. vanilla
3 1/2 cups self rising flour

Beat together the sugar and butter until light and creamy. Beat in eggs and cream, mixing well. Note: At this point, you are finished using your electric mixer. Put it away!

Stir in vanilla with a wooden spatula until well blended. Add flour to the butter/sugar mix, mixing until well blended with a wooden spoon.

Divide mixture into 2 even balls, cover with plastic wrap and place in refrigerator for 2 hours.

Remove dough from refrigerator and place one ball of dough on a floured surface. Sprinkle with flour and roll out to 1/2 inch thickness. Cut with a biscuit cutter and place on greased cookie sheet. Bake at 375 degrees for 10 minutes (or less according to your oven) until teacakes are done. I remove mine from the oven just as they begin to slightly brown on the bottom. You want the teacakes to be soft.

Notes:

1. After you cut your teacakes out with the biscuit cutter, you will have scraps of dough on your dough board. Gather these scraps together into a ball, sprinkle lightly with flour, roll out to 1/2 inch thickness, and cut more teacakes until all dough is used.

2. After you finish with the first ball of dough, then remove the second ball of dough from the refrigerator.

3. Use real butter. No substitutes. Also use real vanilla, no imitation.

4. Do not handle dough any more than necessary. The more you handle the dough, the teacakes will be tough. These should be light teacakes, a cross between a cookie and a cake.

Gather your ingredients.

Beat softened butter and eggs together. Then add eggs, beating well.

Stir in the vanilla. Then, add the flour mixture.

Place chilled dough on floured surface and sprinkle with a small amount of flour.

With a rolling pin, roll dough out to 1/2 inch thickness.

After cutting with a biscuit cutter, place teacakes on a greased cookie sheet and bake at 375 degrees until done but not brown on the edges.

Bake teacakes until they are done but not brown on the edges. They should be soft. A cross between a cookie and cake.

The teacakes should be light, a cross between a cake and a cookie! Enjjoy!