Directions: |
Directions:Cream sugar and shortening. Beat well. Add eggs, sour cream and vanilla and continue beating. Slowly fold in all dry ingredients. Place dough onto floured board or cloth. Roll into a circle, being careful not to roll too thin. Cut with a cookie or biscuit cutter and place onto ungreased cookie sheet. Bake at 350º for about 10-12 minutes, or until edges begin to turn brown. Do not overbake. This makes a soft, thick cookie. May be iced, if desired. |
Personal
Notes: |
Personal
Notes: Eating these cookies at my Granny and Granddad's house (Grace and Tom Cooksey) is one of my very earliest memories. The eagerly awaited electrical lines of REA had only reached their farm and ranch in Mills County a few years earlier. Gone now were the gasoline powered, wringer washer, the big, wood cookstove and the wooden icebox, and in their places stood shiny, new, electrical appliances.These new-fangled marvels were certainly a source of pride and joy, and therefore occupied places of prominence in many farm wives' kitchens, including my grateful grandmother's. The smooth top of her new, chest-type freezer also served as an ideal spot for cooling Granddad's favorite teacake cookies. To this very day so very many years later, each time I smell honeysuckle blooming or teacakes baking, I'm immediately transported back in time. I'm once again a little girl running in Granny's screened back porch, past the honeysuckle vine, and into her wonderfully sweet smelling kitchen. I see the clean, white, muslin dishcloth lined with rows of warm teacakes resting on top of her prized freezer. I realize the years have miraculously melted away, and all it took was a teacake cookie!
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This recipe for Granny's Teacake Cookies is from