Teacakes make a sweet surprise
Mom’s birthday is tomorrow, and you’ll find her gift accompanying this column.
Oh, I’ve sent a couple of other gifts as well. But I have an idea she’ll enjoy her batch of teacakes and the recipe Renee Olson sent more than anything else.
I wasn’t quite sure what constitutes a teacake anyway when Mom kept reminiscing about Aunt Louise’s teacakes. From what I remembered of my Aunt Louise, she struck me more as the no-nonsense sort rather than as a tea drinker and baker of dainty cakes. But I understood a bit more after reading the November 1984 Southern Living article Olson of Oakley shared.
Teacakes most resemble soft sugar-sprinkled cookies. Olson figured the Southern Living version might come close to what Mom remembers. After all, Olson says, there’s old-fashioned in the recipe name, and the original contributor hails from
Old-fashioned teacakes Makes 4 dozen INGREDIENTS
1 cup butter or margarine, softened
2 cups sugar
3 eggs
2 tablespoons buttermilk 5 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon vanilla extract Additional sugar
DIRECTIONS
In a large bowl using an electric mixer, cream butter. Gradually add sugar, beating well.
Add eggs, one at a time, beating well after each addition. Add buttermilk and beat well. In a separate bowl, combine flour and baking soda. Gradually stir into creamed mixture. Stir in vanilla. Chill dough several hours or overnight. Preheat oven to 400 degrees. On a lightly floured surface, roll dough to ¼-inch thickness. Using a 3 ½-inch cookie cutter, cut dough into rounds. Place 1 inch apart on lightly greased cookie sheets. Sprinkle with sugar.
Bake for 7 to 8 minutes or until edges are lightly browned. Remove cookies to wire racks and let cool completely.
— From Southern Living,
November 1984
Tennessee, as my family does.