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Southern Tea Cakes
Southern Tea Cakes

1 stick unsalted butter, softened
1 stick butter-flavored shortening
2 cups sugar
2 eggs
Zest of 1-2 lemons
2 teaspoons vanilla extract
4 cups flour (plus more for rolling)
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon nutmeg
1/2 cup buttermilk

Cream butter and shortening together in a bowl. Add sugar and mix until well-combined. Add eggs, lemon zest, and vanilla, and blend until combined. Set aside.

Add flour, baking powder, salt, and nutmeg to a separate bowl and sift until well combined. Then, add the dry ingredients to the bowl with the wet ingredients, alternating with the buttermilk. Turn the dough onto a flat surface and knead until combined. Shape into a disc and wrap in plastic wrap; refrigerate for 1 hour.

Preheat oven to 350°. Flour surface again and roll dough out to 1/4-inch thickness. Cut into circle shapes and bake on parchment-lined baking sheets for 8-10 minutes.