In my family, holidays and celebrations center around food. It isn’t the healthiest tradition, but it is how I was raised. We are less than three weeks away from Litha. That means it is time to plan the menu. In my opinion, this Southern Tea Cakes recipe is perfect for summer. I make them every year.
Despite the name, they are cookies not a cake. They are not too sweet or heavy. They are not highly flavored like most modern cookies, but they are a traditional favorite in the American South.
- 1 cup sugar
- 1/2 cup shortening
- 2 eggs
- 1 Tablespoon non-dairy milk
- 1 teaspoon vanilla
- 1-3/4 cups self rising flour
Cream together sugar and shortening. When combined, they will kind of make a crumbly dough.
Add the eggs, non-dairy milk & vanilla. Mix well.
Slowly add the flour to the batter.
Scoop onto cookie sheet. For uniform cookies, use a cookie scoop. I tend to use a soup spoon because that is what my Grandmother used. However, a cookie scoop will provide a more even look.
Bake at 350 degrees for 10 to 15 minutes or until golden brown on the bottom.
Old Fashioned Southern Tea Cakes
- 1 Cup Sugar
- 1/2 Cup Shortening
- 2 Eggs
- 1 Tbsp Non-Dairy Milk
- 1 Tsp Vanilla
- 1-3/4 Cup Self Rising Flour
- Cream together shortening and sugar.
- Add eggs, soy milk and vanilla. Mix well.
- Slowly add flour and mix well.
- Scoop onto cookie sheet. Bake at 350 degrees for 12 to 15 minutes or until golden brown.
Looking for another cookie recipe that is perfect for Litha? View our Easy Peanut Butter Cookie recipe.
If you bake your own cookies, please leave a picture in the comments below. I would love to see your creations. Happy Litha!