Recipe by prissycat
"This is my mother's recipe, her mother's recipe, and so on... Basic, simple, down-home and delicious!! My grandmother's advice is to enjoy warm with a big glass of ice-cold milk!!! Poor folks' heaven!!!"
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WOW- sooo good. It is exactly what the name says: little cookie-shaped cakes. They get even cakier and moist the next day. It's the perfect sweetness too. Great little cake cookies that truly is perfect with tea. So simple and so good. Hint- don't substitute the buttermilk or else you won't get the fluffy, airy texture. They are unbelievable right out of the oven - I usually devour 3 while still warm. I've also added 1/2 teaspoon of cinnamon for a great variation. **Update** I substituted regular sour cream in place of the buttermilk in a pinch the cookies turned out divine. A little different from having the buttermilk. The cookie was super-rich and a little denser versus the light airiness you get from the buttermilk. It held up very well and made a slightly thicker cookie. A great variation if you want something toothier.
I made these with the hope that they would turn out like my mom's cookies -- cake-like and moist. These turned out like soft sugar cookies. There was no cake-like texture at all. I kept going over and over the recipe wondering if I did something wrong, but I followed the recipe exactly and can't understand why they didn't turn out like most of the other reviewers describe. I do a lot of cookie baking and this is the most disappointing batch I've ever made. Maybe my expectations were too high. It's a shame my mom lost her recipe.
I was crushed when I realized I had lost my own recipe for these after some time had passed since I last made them. Several failed attempts later at trying to do it by memory, nothing seemed to turn out exactly right. This is the one I have been trying to resurrect. Thank you, Carol, for restoring to me a lost treasure! These old-fashioned, soft sugar cookies are some of my favorite cookies in the world. They're also wonderful with Celeste's Icing for Sour Cream Cookies on this website. For special occasions I use food coloring to make the icing festive.
Third time's a charm! My success includes adding a pinch more flour, using parchment paper, making them smaller (between the diameter of a quarter and half dollar - they will expand) and cooking them until they are just starting to brown. I was going to give up and just eat the dough (yes, other reviews were right - it's sinfully good) but I'm so happy that I took the time to make them successfully!
This is an easy recipe and the tea cakes were soft and delicious. I did add a 1/2 teaspoon of nutmeg and used parchment paper instead of a greased cookie sheet.
From another Mississippian - WONDERFUL RECIPE, just like my Big Mama (my great grandmother)made. She lived till she was 106 years old, and made these until she left us. I have been trying to make by memory and they never tasted like hers, THANKS for posting the recipe.
I have tried other tea cake recipes, this one was quick, easy, and tasted great. It reminded my grandmother of the tea cakes she used to make. Thank you for allowing me to help my grandmother remember the good times!
Well..it just doesn't get any better than this! I was craving a sweet snack while pulling an all night studying session but unable to get to the store. It's not very often that I can find a good recipe that doesn't require that I make special trips to the market. Not until this recipe! I never would have thought that something so simple would turn out so fantastic! This is the best cookie recipe I have ever tried. THANK YOU!
* Percent Daily Values are based on a 2,000 calorie diet.
Mississippi Tea Cakes
Serving Size: 1/36 of a recipe
Servings Per Recipe: 36
Amount Per Serving
Calories from Fat: 25
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