Southern Tea Cakes

This Tea Cake recipe is from my Great Grandmother Owen, from the great state of Texas. While there are many variations of the tea cake, this one should resemble the top of a vanilla cupcake. It should have just the slightest crunch on the outside and should be soft on the inside. The nutmeg is optional, but I highly recommend keeping it in. I read somewhere that lemon zest is also awesome in this recipe.

Tea Cakes

1 tsp baking soda
1/4 cup buttermilk
1 cup sugar
1/2 cup butter (unsalted)
1 egg
1 tsp vanilla
2 cups flour (all purpose)
1/4 tsp nutmeg

Set oven to 350 degrees.

Dissolve baking soda in buttermilk. Meanwhile, mix sugar and butter until light and fluffy (about 5 minutes or so using a hand mixer). Add egg and mix another minute or two until well combined. Add buttermilk and soda, nutmeg and flour. I like to gradually add the flour about a half a cup at a time, but I don't think it's critical. Mix well, but don't go overboard! Stop once the flour has been incorporated into the mix. Your dough will be kind of sticky, that's ok.

Scoop spoonfuls of the dough onto a cookie sheet (I recommend using parchment paper too) and bake for 13-14 minutes, depending on your preference in crispiness. If you want perfectly round cookies, you might consider placing the dough in the refrigerator for 1 hour. Then, take the dough out and either roll into a log and cut or roll into little balls and place on the cookie sheet. I didn't try this method though, so can't vouch for it. If you do try this, maybe keep a close eye on your baking time and adjust accordingly.

Makes 2 dozen (3 dozen if you make them on the smaller side!) Enjoy!