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"These tea cake cookies are great for letting children frost them because they don't crumble easily." — Susan Rains
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4 eggs
1 cup butter flavored shortening
2 cups white sugar
2 teaspoons baking powder
6 cups all-purpose flour
I made these and MAN were they good. Yes please cook these for 8 to 10 min. I put cream cheese frosting on some of them and my family went wild. Basic recipe and so easy.
I did not care for this recipe. it makes too big of a batch too.
8 Ratings
Thanks for posting this. This is a cookie my grandmother made, back when we ate the dough before she could cook it!
Thanks for sharing your recipe. It reminds me of the old days, back to the basic. Good Job!
This recipe is wonderful! I love the flavor of almond extract so I added a teaspoon to the batch & everyone love them!!!
Love it each bit! We made these cookies today for Christmas and they where great! Everyone loved them. I went bold and added 1 cup of blueberries and I must admit, the flavor remains or it even becomes more noticeable. Really good recipe! Thanks so much for sharing!
If I hadn't been able to taste the shortening, these would have been 5 star. They come together easily, bake quickly and are easy to frost or glaze. So I would make them again but with real butter. Thanks, Susan!
These are perfect with icing on them.
* Percent Daily Values are based on a 2,000 calorie diet.
Tea Cakes II
Serving Size: 1/18 of a recipe Servings Per Recipe: 18 Amount Per Serving Calories: 359 Calories from Fat: 121
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