Tea Cakes- 3 Variations of Same Recipe
Okay I cheated. A tiny bit..... Five years ago our county fair came out with a tea cake division. I had transplanted myself to the mountains of Appalachia 30 years ago and still had no idea what a tea cake was. I googled images and saw 200 different photos, but alas our judges wanted the old fashion drop from the spoon white blob variety. I tried a few recipes and was not impressed. One day I thought of making our sugar cookie recipe like it was on steroids. Looked just like what they wanted and tasted great. Got second place, it wasn't quite "cakey" enough. The next year I left out the vanilla, added orange extract and orange zest and entered it. Second place, wasn't quite "cakey" enough. The third year I made the regular recipe and spread some white chocolate on top and crushed soft peppermint candy. Divine. Second place, wasn't' quite "cakey" enough. I thought I could go on for ever, leave out the vanilla and use almond extract, almond paste and crushed almonds....... whatever, but decided to get on with my life and aggravate them in other ways. See below for the sublime tea cake recipe that is not quite "cakey" enough!
  • 1-cup butter
  • 1-cup vegetable oil
  • 1-cup granulated sugar
  • 1-cup powdered sugar
  • 1 t vanilla extract (or orange extract and orange zest)
  • 2 eggs
  • 1 t baking soda
  • 4-cups flour and skimpy ?-cup flour
  • 1 t cream of tartar
  • 1 t salt
  • Sugar to coat cookies
  • Optional:
  • About a ½ a bag of vanilla chocolate (I use Ghiradelli chocolate pieces I get at Sam's Wholesale)
  • Some crushed up pieces of soft peppermint
  1. Preheat oven to 375 degrees F.
  2. In a large bowl cream butter, oil, and both sugars.
  3. Add vanilla and eggs, mix.
  4. Add dry ingredients and mix.
  5. Roll a piece of dough into a 2 inch ball and then roll in granulated sugar.
  6. Place ball on cookie sheet and press down with glass that has been dipped in sugar.
  7. Bake for 13-15 minutes, or until edges just start to turn brown.
  8. Optional:
  9. Crush some soft peppermint sticks that are around 4 inches long and ½ wide. Set aside.
  10. Once cookies are cooled, melt a little vanilla almond bark in the microwave, smear on top of cookie with a small spatula and dip in crushed up peppermint.
  11. Let dry about 20 minutes before stacking in a Tupperware.
  12. Freezes well.
Recipe by Gracehill Bed and Breakfast at https://www.gracehillbandb.com/2016/04/4636/