OLD FASHIONED SOUTHERN TEA CAKES

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I love finding people who have never experienced a good old-fashioned, Southern tea cake so that I can de-flower them. Ok, that sounds kinda weird but you know what I’m talking about. You’ll never guess where I found my first Southern tea cake virgin? In my own home!! MY HUSBAND!!!!

A soft teacake that is best when one to two days old. You can change flavors by substituting almond or lemon extract for the vanilla. Add a few drop of food coloring to dress up the dough for special occasions.

I don’t usually care for sugar cookies, but I volunteered to bake 6 doz. for an event at my son’s school. I tried 2 different recipes, and this one was awesome! I like nutmeg, so the flavor was perfect for me. If nutmeg isn’t your thing, try substituting 2 tsp. of lemon, lime, or orange zest. Also, I added 3T of sour cream with the butter. It makes for very tender pastry. Since it’s a fairly soft dough, chill as long as possible (I did overnight) so that you have to use a min. amount of flour for rolling. Better yet, roll between 2 sheets of waxed paper, remove the top sheet, cut the shapes without removing them, and put the whole thing in the freezer for a few minutes to get them good and stiff again. They will pop out easily and the scraps can be re-rolled over and over since no flour was added in rolling.

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