Deep South Old Fashioned Tea Cakes
Cook time
Total time
  • ¼ cup unsalted butter, room temperature
  • ¼ cup butter-flavored shortening
  • 1 cup granulated sugar
  • 1 egg, room temperature
  • lemon zest (1 small lemon)
  • ½ vanilla bean, scraped
  • 2 cups flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ¼ teaspoon nutmeg
  • ¼ cup buttermilk
  1. In a large bowl cream together butter and shortening until creamy.
  2. Mix in sugar until well combined.
  3. Mix in egg.
  4. Mix in lemon zest and vanilla bean paste. Set aside.
  5. In a medium bowl, sift together baking powder, salt, and nutmeg.
  6. Mix the dry ingredients into the wet ingredients, alternating with the buttermilk.
  7. Turn dough onto a smooth surface and knead until dough is soft.
  8. Shape into a disk and cover with plastic wrap.
  9. Refrigerate for 1 hour (or freeze for 30 minutes)
  10. Preheat oven to 350 F.
  11. Line a large baking sheet with parchment paper. Set aside.
  12. Remove dough from fridge and plastic wrap.
  13. Knead dough to soften it.
  14. Roll dough to ¼-inch thick.( I roll the dough on parchment to prevent sticking)
  15. Use a round cookie cutter to cut out circle shapes.
  16. Place cookies on prepared pan about 2 inches apart. (see note)
  17. Bake for 8-10 minutes until bottoms are lightly golden. (see note)
  18. Remove from pan and place on cooling rack to finish cooling.
  19. Once cooled store in airtight container.
1. The dough should be cold when going into the oven. So if needed pop the cut cookies into the fridge to chill it again. (If you work at a steady pace you probably won't need to chill it again since it does stay cold for a while)
2. Do not over cook the cookies! They will not get golden on the tops and will continue to cook as they cool.
Recipe by Divas Can Cook at