Texas Tea Cakes

Recipe from

Oxmoor House


1 cup butter, softened
1 1/4 cups sugar
3 eggs
1/2 teaspoon baking soda
2 tablespoons buttermilk
2 teaspoons vanilla extract
3 1/4 cups all-purpose flour
Dash of salt
1 cup chopped pecans
Additional sugar


Cream butter in a large mixing bowl; gradually add 1 1/4 cups sugar, beating well. Add eggs, one at a time, beating well after each addition.

Dissolve soda in buttermilk. Add buttermilk mixture and vanilla to creamed mixture, beating well. Combine flour, salt, and pecans; stir into creamed mixture. Chill.

Shape into 1-inch balls. Place 2 inches apart on lightly greased cookie sheets. Grease bottom of a glass; dip in sugar. Press each ball flat. Repeat procedure with remaining balls. Bake at 375° for 8 minutes or until lightly browned. Remove from cookie sheets, and cool on wire racks.


Oxmoor House Homestyle Recipes,

Oxmoor House

January 1985
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