Granny's Tea Cakes *

Ingredients

1 cup shortening
1 1/2 cups sugar
3 eggs
4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup buttermilk
1-1 1/4 teaspoon almond extract or vanilla extract
sugar

Directions

1. Cream shortening in a large bowl; gradually add 1 1/2 cups sugar, beating well at medium speed of an electric mixer.
2. Add eggs, one at a time, beating after each addition.
3. Combine flour and next 3 ingredients; add to creamed mixture alternately with buttermilk.
4. Mix well.
5. Stir in extract.
6. Cover and chill 1 hour.
7. Roll dough to 1/4 inch thickness on a floured surface.
8. Cut with a 2 3/4 inch round cookie cutter; place on greased cookie sheets.
9. Bake at 350 degrees for 15 minutes or until edges begin to brown.
10. Sprinkle with sugar, if desired.

Makes: 48 Cakes

Editor's Note: Bake at 350 degrees for 10 minutes for a softer cake.

Variation 1: Use 1 egg and 2 1/2 cups self-rising flour, sifted (approximate measure, use enough to make stiff dough). 1 1/2 cups sugar, 1 cup butter or margarine, softened, 2 tablespoons milk, 1 teaspoon vanilla. Mix sugar, butter and egg and blend well. Add milk, vanilla and sifted flour. Follow directions 6-10. Makes: 3 dozen.

Variation 2: If using Variation 1, use 3/4 cup sugar, 1/2 cup butter, omit the milk and substitute 1 1/2 teaspoons vinegar.

* A Flabbergasting Post (FP) Recipe.