“C is for cookie. That’s good enough for me.” ∼ Cookie Monster, Sesame Street ∼
Few things take me back to my childhood like old-fashioned tea cakes. This recipe originally came from Mrs. Marron Brown, one of my first Sunday school teachers, and my mama made these quite frequently when I was growing up. They make me think of church potluck dinners and Sunday afternoon meals with family.
Nothing quite compares to the soft, melt-in-your-mouth texture and the sweet vanilla flavor. Add a tall, cold glass of milk, and you’ve got a good ol’ southern treat.
The ingredient list is so simple that you probably already have each item on hand, and it’s easy to whip up a quick batch. I always keep the dough chilled to make it easier to roll into balls, and these little cookies are best when taken out of the oven slightly before they are done–they shouldn’t be crispy, only light and chewy. Try them out, and let me know what you think! As always, you can save the recipe image to your phone or computer, or you can pin it directly to a board on Pinterest. The button is below this post, or you can hold down the recipe image, and the button will be on the top left corner. I hope you find these tea cakes to be as simple and as lovely as I do!
Twin and Bear It 