Stir It Up! food page of the Christian Science Monitor and last week, they had included my post on Southern Tea Cakes. There’s an option for readers to provide feedback which then gets forwarded to the blogger. One such feedback I received from the post had a very negative reaction as a Southerner took exception to my interpretation of what a Southern Tea Cake was like, claiming I had “killed these” (not in the millennial slang sense) and that my picture was “nothing like a large, soft cookie which is what our Tea Cake is suppose [sic] to be. Why would you tell people to roll it in a ball and freeze it and lump it up like this? Just make up your own recipe and name it something else rather than using a long named, part of a long well loved recipe and try making it into something it is not.” The reader admitted to being a “hater of people missing [sic] around with my Southern Traditions” and went on to agree with my admittance of not being from the South and never having heard of Southern Tea Cakes with an emphatic “OBVIOUSLY”.
I love old recipes that have withstood the test of time so thank you, Dianne, for sharing your grandmother’s recipe and educating me on what a real Southern Tea Cake from a Southerner is like.
4 sticks butter
2 cups sugar
1 small bag (2 lbs) self-rising flour (see blog post for substitutions)
2 tablespoons vanilla
All Ingredients Should Be Room Temperature.
No Substitute On Butter. Use Butter.
Preheat Oven To 350 Degrees. Use Ungreased Cookie Sheet.
Using Hand Mixer Beat Butter And Sugar Together, Add Eggs, Beat Well. Add Vanilla Beat Well.
Add Flour A Little At A Time Until Hand Mixer Begins To Struggle (You can mix the whole batch by hand if you want to. My Grandmother never had a mixer so she mixed by hand). Continue To Add Flour A Little At A Time Mixing By Hand. Dough Should Not Stick To Hands Or Feel ‘Packy’. (SOFT BUT FIRM) Depending On Weather, May Not Need WHOLE Bag Of Flour Or May Need A Little More Than A Bag.
Pinch Off Dough In Golf Ball Size Pieces, Roll In Hands And Flatten. Put On Cookie Sheet, Pieces Not Touching. Bake Until Sides Of Bottoms Begin To Color. Bottoms Will Be Nice Brown, Tops Will Be Pale. Should Make 3 – 4 Dozen Tea Cakes Depending On Sizes Made.