Grandma's Teacakes

101

By Dixie Crystals

Prep Time:

10m

Bake/Cook Time:

10m - 15m

Yield:

4 dozen cookies

This recipe originated from the 1991 issue of the Good News Cookbook series. Sweet little teacakes topped with chocolate. Perfect for dunking in a hot mug of tea or coffee.

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Products Used

Extra Fine Granulated Pure Cane Sugar Bag

1 lb. Confectioners Powdered Sugar Box

Confectioners Powdered Sugar Poly Bag

Ingredients

Teacakes
1 cup Dixie Crystals Extra Fine Granulated Sugar
1/2 cup (1 stick) butter, softened
1 egg, beaten
1 teaspoon vanilla
2 cups all-purpose flour*
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons buttermilk
Icing
3 tablespoons butter, melted
1 cup Dixie Crystals Confectioners Powdered Sugar
2 tablespoons unsweetened cocoa
1/2 teaspoon vanilla
3 tablespoons evaporated milk

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

Directions

Cream butter and sugar in mixing bowl. Add egg and vanilla and mix well. Add flour, baking powder, soda, salt and buttermilk. Stir to incorporate dry ingredients.
Using your hands, pull of small pieces of dough and roll into walnut-sized balls. Place them on ungreased cookie sheet and then flatten each one with a glass that’s been dipped in sugar. Bake at 350 degrees for 10-13 minutes, removing when edges are golden and centers are almost set.
To prepare the icing: Mix all ingredients together until smooth. Using a spoon, spread 1-2 teaspoons of icing on top of each cookie.

Dixie Crystals Insight

Recipe from Homemade Good News and updated by Brandi Evans @BranA ppetit!

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