Options

Format:
Include:
PRINT
See more
Texas Tea Cakes

Texas Tea Cakes

Oxmoor House JANUARY 1985

  • Yield: 6 dozen

Ingredients

  • 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

Preparation

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.

advertisement

Go to Full Version of

Texas Tea Cakes Recipe

advertisement