Monday, March 16, 2009

Lemon Tea Cakes!

My Mom used to make a little cookie she called a Tea Cake. Very easy to make, just flour, butter and sugar. When I saw this recipe on Crisco's site, I had to try it and they were fabulous.

3 1/4 cups All Purpose Flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup butter or margarine, softened
3/4 cup granulated sugar
3/4 cup powdered sugar
1/2 cup Crisco® Pure Vegetable Oil
2 large eggs
2 teaspoons grated lemon peel
2 teaspoons lemon extract
Granulated sugar
MIX flour, baking powder and salt in small mixing bowl. Cream butter, granulated sugar and powdered sugar in large mixing bowl. Blend in oil, eggs, lemon peel and lemon extract. Stir in flour mixture. Cover and refrigerate for 2 hours.

HEAT oven to 350°F. Shape dough into 1-inch balls Place 2 to 3 inches apart on ungreased baking sheet. Flatten to 1/8-inch thickness with bottom of glass dipped in granulated sugar.
BAKE for 10 to 12 minutes, or until edges are light golden brown. Remove cookies from pan immediately. Cool on wire rack.
LEMON CRISPS: Follow recipe above, except shape dough into 3/4-inch balls and flatten to 1/16-inch thickness with sugar-dipped glass. Bake 7 to 9 minutes, or until edges are light golden brown.
Of course, I'm a lemon freak, love, love, love any lemon flavored and these did not disappoint. These are a fabulous spring cookie. You could add a few drops of pastel food coloring and these would be wonderful for Easter!


nikkicrumpet said...

You said they would be easy!!! I saw a bunch of hard stuff like mixing, measuring, baking. Crap how can a impaired culinary diva like me possibly handle something that complicated....I'm going to find the Oreo's

cityfarmer said...

I shall have these with my morning coffee.

Miss Janice said...

Oh, they look and sound soooo tasty! Thanks for the recipe!