2 C. sugar
3 eggs
1 stick butter, room temp.
1/2 C. plain Crisco
3 T. sweet milk
3 C. all purpose flour
1 t. baking powder
2 t. vanilla
Cream sugar, butter, and shortening together very well. Beat in eggs, one at a time; then add milk. Sift together flour and baking powder; add in two parts, mixing well. Add vanilla and mix well. Chill dough for two hours.
On floured board, and with stockinette cover on rolling pin, roll to 1/4 inch thickness. Cut with cookie cutters. Place cookies on greased cookie sheet and bake at 350 degrees F. for 10-15 minutes, or until cookies are golden brown. Remove to cooling racks and when completely cool, frost with:
Tea Cake Icing
1 large bag powdered sugar
2 t. vanilla
2 T. softened butter
enough milk to bring to right consistency for frosting
Paste food colors
Mix all ingredients in mixer except for paste food colors. When icing can be easily spread with a knife, transfer to small bowls or teacups, dividing evenly. Be sure to leave some plain white icing for accent purposes. Color rest of icing with paste food colors in the desired amounts/hues, stirring with toothpick. Also, it's good to have on hand the following:
Tiny nonpareils
cinnamon red-hots
melted semisweet chocolate for veins, bark, teddy bear fur, etc.
mini chocolate chips for eyes, etc.
colored sugars
These are used for additional decoration for the tea cakes. When iced, store tea cakes between pieces of waxed paper in tightly covered containers.
YIELD: 5-6 dozen, depending upon size cut.
Note from Bron: My mother and I made these for Christmas every year, and she also used this recipe for Room Mother treats when I was in the third grade. It's quite versatile; you can make tea cakes in all kinds of shapes for different holidays, like Valentine's Day, Halloween, etc. With the icing you can be quite creative and make beautiful and edible works of art. These are wonderful for gifts, as well. Everyone who eats one has to have more!
Abbreviations:
| T. = Tablespoon | t. = Teaspoon | C. = Cup |
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