Recipe for Tea Cakes

I made these with DS10. My kids love to make roll and cut type of cookies, but I think most sugar cookies taste terrible. These, however were simple, tasted great, and most important for him—they could be shaped. He chose heart-shaped cookie cutters, because “the secret ingredient is always ‘love’, Mom.” These tea cakes had a great texture, too.

The original recipe came from Southern Living 1984. I changed milk to lemon juice and omitted the vanilla. Also, the recipe says chill for hours or overnight. We didn’t do that, because that’s not how we roll, literally. We just squashed the dough flat with our hands and baked them right away. Good times.

    Tea Cakes

1 cup butter, softened
2 cups sugar
3 eggs
2 tablespoons lemon juice
5 cups all-purpose flour
1 teaspoon baking soda
additional sugar

Cream the top four. Stir in the next two. Use sugar instead of flour when you roll (or flatten) it. Be sure you put them on the baking sheet sugar side up! 350 degrees till edges are golden.

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