This recipe was passed down from my great-aunt Burvin. Tea cakes are a less-sweet, puffy cookie. Enjoy!

Amber

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Recipe Summary

prep:
15 mins
cook:
10 mins
additional:
8 hrs
total:
8 hrs 25 mins
Servings:
24
Yield:
24 servings
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Preheat oven to 350 degrees F (175 degrees C).

  • Drop dough by the spoonful onto baking sheets.

  • 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

294 calories; protein 2.9g 6% DV; carbohydrates 31.1g 10% DV; fat 17.5g 27% DV; cholesterol 35.8mg 12% DV; sodium 358.1mg 14% DV. Full Nutrition