Sunday, October 14, 2007

Old Fashioned Teacakes

This is a family recipe that my great uncle use to make for us. I love that I have his recipe card and my great grandmothers recipe box; they are very special to me. Give this recipe a try - make sure you use a 3 1/2 inch cookie cutter because you want the cookies thick. So good...

1 cup salted butter (room temp)
2 cups sugar
3 eggs (room temp)
2 tbsp buttermilk (*see substitution below)
5 cups all - purpose flour
1 tsp vanilla
Additional sugar (for sprinkling)

Cream butter, gradually add sugar, beating well. Add eggs one at a time, beating well after each addition. Add buttermilk* and beat well. Combine flour and soda; gradually stir into cream mixture. Stir in vanilla. Chill dough several hours or over night.

Roll dough to 1/4 inch thickness on a lightly floured surface; cut into rounds with a 3 1/2 inch cookie cutter. Place 1 inch apart on lightly greased (my addition--parchment covered) cookie sheet, sprinkle with sugar. Bake at 400 degrees for 7 to 8 minutes or until edges are lightly browned. Remove cookies to wire rack and let cook completely.

*Substitution for buttermilk - take 1 cup milk and add 1 tablespoon vinegar - mix together. Let stand for 5 minutes then add to any recipe calling for buttermilk.

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