TEA CAKES

1 c. Crisco
2 c. sugar
4 whole eggs
1 tsp. baking powder
1 Tbsp. water
2 tsp. vanilla
4 1/2 c. flour

Mix all ingredients, except flour. Knead in flour. Roll and cut out. Bake at 375 degrees about 10 to 13 minutes. Makes about 10 dozen.

OLD FASHIONED TEA CAKES

1/2 c. butter
1/2 c. shortening
1 c. sugar
1 egg
1/2 c. buttermilk
1 tsp. vanilla
4 to 4 1/2 c. flour
dash of salt
1 tsp. powder
1 tsp. soda

Cream butter, shortening and sugar. Add gradually egg,
buttermilk, vanilla, powder, soda, salt and flour. If needed, add more flour to make a rolling dough. Roll out dough. Cut with glass dipped in sugar and cinnamon mixture. Mash cookies flat. Bake at 300 degrees for 15 minutes. Makes 75 tea cakes.

NADIE'S SOUTHERN TEA CAKES
(Crispy Tea Cakes)

1 c. shortening
2 eggs
2 tsp. baking powder
1/2 c. milk (plus)
1 3/4 c. sugar
3 c. plain flour
1/2 tsp. salt
1 tsp. vanilla

Cream shortening and sugar, add eggs gradually. Sift
together flour, baking powder and salt. Add flour mixture and milk (alternately) to sugar and shortening mixture a little at a time until all mixed in. Add vanilla to mixture. Turn mixture onto floured board and knead to right consistency, roll out evenly and cut in desired shapes. (Try and keep dough same thickness so cookies will cook evenly.) Place on greased baking sheet in moderate 325 degrees oven for 12 to 15 minutes until brown.

DELICIOUS TEA CAKES

1 c. butter
1 1/2 c. sugar
3 eggs (add 1 at a time)
1/2 tsp. salt
1 1/2 tsp. vanilla
3 c. plain flour
1 tsp. baking powder

Cream butter and sugar. Add eggs. Add other ingredients and mix well. Drop from teaspoon as in making drop cookies. Bake at 350 degrees to 375 degrees. If desired, tea cakes may be iced with chocolate or other icing.