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Aunt Burvin's Southern Tea Cakes

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"This recipe was passed down from my great-aunt Burvin. Tea cakes are a less-sweet, puffy cookie. Enjoy!"
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8 h 25 m servings 293 cals
Original recipe yields 24 servings

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  • Prep

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  1. Beat white sugar, confectioners' sugar, and butter together in a stand mixer until smooth and creamy. Add eggs and vanilla extract; beat until fully incorporated. Pour oil into sugar-butter mixture; beat until smooth. Slowly add flour to sugar-butter mixture, 1 cup at a time, mixing well after each addition until dough is stiff. Refrigerate dough, 8 hours to overnight.
  2. Preheat oven to 350 degrees F (175 degrees C).
  3. Drop dough by the spoonful onto baking sheets.
  4. Bake in the preheated oven until lightly browned, 5 to 10 minutes. Work in batches if needed.


  • Cook's Note:
  • Roll dough thicker (1/4-inch) for softer cookies.
  • Margarine can be used in place of the butter.
  • Dough can also be rolled out and cut into shapes instead of dropping onto baking sheet before cooking.

Nutrition Facts

Per Serving: 293 calories; 17.5 g fat; 31.1 g carbohydrates; 2.9 g protein; 36 mg cholesterol; 358 mg sodium. Full nutrition

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