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Increase the mixer’s speed to medium and, while beating, add one egg and the vanilla essence.
Finally, reduce mixer speed to low and add flour mixture in thirds, mixing well after each addition to combine.
Put the dough in a Ziploc bag and refrigerate for at least an hour to firm it up after mixing. After the machine is off, remove the dough from the mixer.
After the dough has hardened, take it out of the refrigerator and set the oven temperature to 325 degrees.
Use parchment paper to line a baking sheet.
form out enough cookie dough to fill a measuring tablespoon, and then form it into a ball. Flatten it slightly by pressing the middle with your thumb, then set it on the tray.
Repeat with the remaining dough, being sure to leave at least 1 1/2 inches of space between each ball.
After 9 to 11 minutes, take them out of the oven when they’re golden brown around the edges.
Once cooled, proceed to serve.
Notes
All of your materials should be at room temperature before you begin. A fantastic, well-mixed dough will result from their improved incorporation.
Store your Southern Tea Cakes in an airtight container at room temperature to maintain their delicious flavor for up to a week, or until they’re gone.
The tea cakes may be frozen for up to three months if you want to prolong their delicious texture; just wrap them firmly before freezing.
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