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Grandma's Tea Cakes

Photo: Iain Bagwell; Styling: Heather Chadduck
Hands-on time 30 mins
Total time 1 hr, 35 mins
Yield Makes about 6 dozen

Ingredients

  • 1 cup butter, softened
  • 1 1/4 cups sugar
  • 3/4 cup cane syrup
  • 1 tablespoon vanilla extract
  • 1 1/2 teaspoons fresh lemon juice
  • 3 large eggs
  • 4 1/2 cups self-rising flour
  • Parchment paper

How to Make It

  1. Preheat oven to 350°. Beat butter and sugar at medium speed with an electric mixer until creamy. Add cane syrup and next 2 ingredients, beating just until blended. Add eggs, 1 at a time, beating just until blended after each addition. Gradually add flour, beating at low speed just until blended after each addition. Drop dough by rounded spoonfuls 2 inches apart onto parchment paper-lined baking sheets, using a small cookie scoop (about 1 1/4 inches).

  2. Bake at 350° for 8 to 10 minutes or just until edges begin to turn golden brown. Cool on baking sheets on wire racks 1 minute; transfer to wire racks. Cool completely (about 15 minutes). Store in airtight containers 1 week.

  3. Pecan Tea Cakes: Stir 1 1/2 cups chopped toasted pecans into dough after adding flour in Step

  4. Snickerdoodle Tea Cakes: Stir 1 1/2 tsp. ground cinnamon into flour before adding to butter mixture in Step Stir together 2/3 cup sugar and 1 Tbsp. ground cinnamon in a shallow dish or pie plate; drop spoonfuls of dough into cinnamon-and-sugar mixture before placing on parchment paper-lined baking sheets. Bake as directed.