Recipe - Back-Home Tea Cakes

One half cup Shortening
1 cup Sugar
1 Egg
2 teaspoon Vanilla extract
2 cup Allpurpose flour
1 tablespoon Baking powder
One fourth cup Milk
Sugar

Cream shortening; gradually add 1 cup sugar, beating well at medium speed
of an electric mixer. Add egg and vanilla; beat well. Combine flour and
baking powder; add to creamed mixture alternately with milk, mixing well.
Cover and chill 2 hours.

Work half of dough at a time, and store remainder in refrigerator. Roll
dough to 1/4inch thickness on a lightly floured surface. Cut with a 2inch
cookie cutter; place on greased cookie sheets. Bake at 375 degrees for 68
minutes or until edges begin to brown. Sprinkle with sugar. Cool. Yields 3
dozen. Mary Lou Adkins, Sulphur, LA.

SOUTHERN LIVING, JUL 90

From a collection of my mother's (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.