My Grandma made these. Mother made them. I make them. My daughter makes them. We all had our own twist. They are the best tea cakes I’ve ever had. It was so good to come in from school and find these coming out of the oven.
1 cup of butter
3 cups sugar
4 cups self-rising flour (for plain add 1 1/2 tsp baking powder and 1/8 tsp salt per CUP flour)
2 Tsp vanilla
Heat oven to 325 degrees. Cream softened butter, sugar, eggs and vanilla. Add 3 1/2 cups flour and mix till it is a stiff dough. Use other 1/2 cup to dust over dough and dust your hands while rolling out. Roll into 1- 1 1/2 inch balls and place on greased cookie sheets. Cookies should be no closer than 3/4 inch. Bake cookies center rack. 7 minutes, then turn pans back to front and bake 7 more minutes. If you use three cookie sheets, switch those on lower rack to top rack. Cookies are done when edges barely start to brown. Cookies will be barely done and bend easily but still hold together when you slide a spatula under them. Cool on wire rack or tea towel to cool. The secret to keeping them soft is to take them out of the oven just as edges turn golden brown. If you leave them on pan, they will continue to cook and get hard.
use cream cheese instead of butter
make a thumbprint and spoon in jam or filling of your choice before baking
press Hesheys Kiss on top
Make filling of cream cheese and fruit or chocolate to sandwich
Your family will love you.
I have rolled this dough up, wrapped in foil and frozen. It makes a wonderful gift.