4 large eggs
2 sticks of Real Butter
2 cups of sugar
2 Tablespoons of baking powder
4 cups of Gold Medal (all-purpose) flour
1 teaspoon of vanilla
A pinch of salt
In the bowl of your stand mixer,
cream butter and sugar together well.
Add eggs, one at a time and beat well.
Add the vanilla and continue beating.
Sift, into 1 cup of flour, the salt and the baking powder
and add that to the beaten mixture first.
Then, slowly add the other 3 cups of flour.
Cover the bowl with tight fitting Glad
(or other plastic wrap)
and place the bowl in the icebox
to let the dough chill (firm up).
When you're ready to make the tea cakes,
take the dough out of the refrigerator.
Take the size of a large ball
and roll it out to about 1/4 inch thickness.
Cut rounds with a biscuit cutter,
or you can take cookie cutters and cut out desired shapes.
Place on greased cookie sheet
(or use butter flavor Crisco spray).
Bake at 350F for 12-13 minutes
(or until lightly golden browned).
Remove tea cakes from the oven, when done,
and place tea cakes on a cooling rack to allow to cool.
Store in an airtight container.