Esther Willingham's Tea Cakes
Esther Willingham'S Tea Cakes is an moderately easy dinner. Made with 4 c. sifted flour, 3 tsp. baking powder, 1/2 tsp. nutmeg (optional), 1/2 c. shortening and 1/2 c. butter or margarine, this recipe delivers authentic, satisfying flavors. Ideal for meal prep and leftovers taste even better.
π¨βπ³ Instructions
Cream shortening and butter.
Add well beaten eggs.
Reserve 1 cup flour.
Combine dry ingredients and add to creamed mixture. Add cream and vanilla.
Use the reserved flour on dough board when rolling out cookies.
Use a large cookie cutter.
Dough may be chilled for easier handling.
Bake at 425Β° on ungreased cookie sheet until edges are light brown.
π· Perfect Pairings
Complete your meal with these
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