[This recipe was hidden among the collection of Nona’s stories. Nona was a great cook and I learned a lot about scratch cooking from her.]
1/2 cup butter
1 cup sugar
3 cups flour
1/4 teaspoon salt
4 teaspoons baking powder
1/2 cup sweet milk
1/2 teaspoon Lemon or Vanilla flavoring
Cream butter and sugar, add egg and beat well.
Add dry ingredients, add milk and flavoring. Mix well.
Roll out on a floured board , cut with floured biscuit cutter.
Bake on buttered cookie sheet until lightly brown.
Tea cakes may be sprinkled with sugar and cinnamon before baking, or may be iced or frosted after baking and cooling.
(So written by Grandma Burns.)
This recipe was brought by wagon train from Tenn to Texas in 1851, by the Connelly family. Given to me by Grandma Burns in 1925.