Aunt Elsie’s Tea Cakes

Aunt Elsie’s Tea Cakes

Ingredients

1 cup Crisco vegetable shortening

2 ½  cups granulated sugar

4  cups all purpose flour (plus extra for rolling)

3 large eggs, well beaten

½ cup buttermilk

1 teaspoons vanilla extract

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon salt

Instructions

Pre-heat oven to 360 degrees.  In large mixing bowl, cream together shortening and sugar.  Add eggs, and vanilla and mix well.  Add flour, baking powder and salt in small mixing bowl and whisk together.  Add flour mixture to creamed mixture, alternating with buttermilk and mix well.  May need to add a little extra flour, enough to make a stiff dough.  Add flour to pastry mat and roll out teacakes. Cut with biscuit cutter.  Bake on lightly greased cookie sheet, or use a silicon baking mat (ungreased).  Bake teacakes for 8 – 10 minutes, or until lightly golden around the edges.  Remove and cool on wire rack.