- 1 cup shortening
- 2 cups sugar
- 3 eggs
- 1/2 teaspoon lemon extract
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 3/4 teaspoon salt
- 6 tablespoons milk
- In a bowl, cream shortening and sugar. Add eggs and extract; beat well. Add remaining ingredients; mix well. Chill for 1-2 hours. Shape into 1-1/4-in. balls. Place 2-1/2 in. apart on lightly greased baking sheets. Bake at 375° for 11-13 minutes or until lightly browned (do not overbake). Cool 1 minute on pan before removing to a wire rack. Yield: 5-1/2 dozen.
Reviews forGrandma's Tea Cakes
"This recipe is both simple and delicious. Just before I baked them I dusted them with decorator's sugar. It made them pretty and added the barest hint of sweetness. Excellent recipe. But I would suggest using the shortening as the recipe says rather than butter. They tend to hold their shape better."
"I have tried this recipe a few times. The cookies always spread way too thin. Luckily they make great cookie crumbs for crusts or over ice cream. I clipped this recipe from the magazine because the cookies in the picture look fantastic, I just want to gobble them up! Since i've never had a successful attempt, should the cookies end up being soft or crunchy? I've lowered the temp, used ungreased sheets, chilled the dough overnight, reduced the shortning, and still they spread. I've only ever used butter, should I use Crisco? Any suggustions? This recipe haunts me. :)"
"I just made these and they are delicious. Mammawsbaby, you don't have to chill the dough. Instead, you can just drop them by rounded teaspoonfuls onto the cookie sheet and bake as directed. I think the recipe says to chill because the dough is easier to work with that way and I don't think they would spread as much. The unchilled dough spreads quite a bit. I didn't mind though, it just gives you bigger cookies."
"when my Grandmother made these tea cakes, she did not have to chill them. What did she do that skiped that process? I do not have the recipe.Betty"