Don’t Mind If I Do,

There are times when cooking transcends the realm of mere sustenance and becomes a vessel for sentimental soothing. It's not always about the nutritional value of the ingredients, but nourishing the heart and soul with memories, emotions, and stories that each dish carries. When Mom, Grandma Lorene, laid to rest the love of her life Papa Ray, 63 years of marriage, in January 2024, we watched her find comfort in baking Tea Cakes. Grandma Lorene put the ingredients together in a bowl with no recipe, no measurements, all memory from watching her mother, it was just the “feel”. It became her way of coping with the loss, immersing herself in the familiar scents and tastes of nostalgia. Each batch she made was infused with memories of happier times, shared moments, and the simple pleasure of enjoying a warm treat with her loved ones. For her, baking these Tea Cakes wasn't about following a recipe; it was a way of holding onto the past and finding comfort in the act of creation, creating her new reality of life without “My Buddy”. Yet, a tribute to the man she loved and the life they had built together. We invite you to immerse yourself into a sweet frame of mind with a gentle touch while baking these Tea Cakes, and then share them with family, friends, and neighbors!

prep time: 15 minutes

cook time: 13 minutes

total time: 28 minutes

servings: 24 tea cakes

bake: 350 degrees

Ingredients

• 1/2 cup unsalted butter, room temperature

• 1/2 cup shortening

• 1 1/2 cup granulated sugar

• 2 eggs, room temperature

• 1 teaspoon pure vanilla extract

• 3 cups all-purpose flour

• 11/2 teaspoons baking powder

• 1/2 teaspoon salt

• 4 tablespoons buttermilk

Directions

• In a large bowl cream together butter and shortening until creamy.

• Mix in sugar until well combined.

• Mix in eggs.

• Mix in vanilla. Set aside.

• In a medium bowl, sift together flour, baking powder, and salt

• Mix the dry ingredients into the wet ingredients, alternating with the buttermilk.

• Shape into a disk and cover with plastic wrap or parchment paper.

• Refrigerate for 30 minutes to 1 hour

• Line a large baking sheet with parchment paper.

• Remove the dough from the refrigerator and remove the plastic wrap.

• Knead dough to soften it.

• Roll dough out for thin Tea Cakes.

• Use a round cookie cutter to cut out circle shapes.

• Place cookies on the prepared pan about 2 inches apart.

• Preheat the oven to 350 degrees F

• Bake for 12-15 minutes until bottoms are lightly golden.

• Remove from pan and place on cooling rack to finish cooling
  
  
  

  Tips On Making Tea Cakes

  1. Use both butter and shortening.

  2. Add the flavor you like, vanilla, lemon, almond, or nutmeg.

  3. We added 1/4 teaspoon nutmeg

  4. We added 1/8 teaspoon lemon extract

  5. Chill the dough. Chilling the dough makes it easier to handle when rolling out, and will keep the tea cakes from spreading too much in the oven.

  6. Roll out the dough at least 1/4″ thick to give the tea cakes a great interior texture.