(Yield about three dozen 2 ” cookies)
These are soft and keep well a day or so, if you have any left. Don’t count on it.
1 cup butter
2 cups sugar
3 cups self-rising flour (if you use all-purpose, add 1 1/2 tsp baking powder and 1/4 tsp salt per cup to substitute)
1 1/2 tsp vanilla extract (may substitute almond or lemon extract)
sprinkle cinnamon or nutmeg if desired
Preheat oven to 325 degrees
Cream butter and sugar till smooth. Add beaten eggs one at a time. then vanilla. Mix dry ingredients, then stir in 1 cup at a time for first 2 cups. Dough will be getting very thick. Add 1/2 cup dry mix and blend in. Will be almost consistency of Play-Do. Sprinkle most of last 1/2 cup of flour on blended mix to coat. Lift and dust bowl with remainder, to use to keep dough from sticking to your fingers. Roll into 1″ ball. Place on greased cookie sheet, leaving plenty of room to spread. I can get about 5 rows of 3. If you put them closer, they will run together. Place one pan on top rack and one pan one second rack of oven. Set timer for 7 minutes. At 7 minutes alternate placement, putting cookies from bottom rack on top and those from top on bottom. Set for 5 more minutes. May need another couple of minutes so that centers have puffed up. Teacakes are done when they are just getting golden around edges and tops have risen nicely. Do not let them get brown on top or they will get hard as rocks. They burn quickly.
Cookies will fall a little and get cracks as they cool. You may have to test a time or two to get just right. Err on side of caution until you figure out just how you like them.