Aunt Burvin's Southern Tea Cakes

Amber

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

8 h 25 m servings 293 cals
Serving size has been adjusted!
Original recipe yields 24 servings

Nutrition

  • Calories:
  • 293 kcal
  • 15%
  • Fat:
  • 17.5 g
  • 27%
  • Carbs:
  • 31.1g
  • 10%
  • Protein:
  • 2.9 g
  • 6%
  • Cholesterol:
  • 36 mg
  • 12%
  • Sodium:
  • 358 mg
  • 14%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

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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.

Footnotes

  • 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.

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