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Rating: 5/5 (1 vote cast)

Meal Type: Breakfast
Prep Time:
Cooking Time:
Total Time:
Cook Method: Oven
Difficulty: Easy
Cuisine: English
     Serving Size: 36 - Change
Nutritional Facts
Servings Per Recipe: 36

Amount Per Serving
Calories 76
% Daily Value**
Total Fat 3g
5%
Saturated Fat 1g
1%
Unsaturated Fat 1g
Cholesterol 8mg
3%
Sodium 4mg
0%
Total Carbohydrate 11g
4%
Dietary Fiber 0g
1%
Sugars 6g
Protein 1g
Vitamin A  0%Vitamin C  0%
Calcium  2%Iron  2%
Potassium  2%Vitamin E  1%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Back-Home Tea Cakes

Recipe Tags: Cake Recipes

Date Added: June 11, 2009

Ingredients:

1 Egg
1 Cup Sugar
2 Cups All-Purpose Flour
1 Tablespoon Baking Powder
1/4 Cup Milk
1/2 Cup Shortening
2 Teaspoons Extract Of Vanilla
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Directions:

1. Cream shortening; gradually add 1 cup sugar, beating well at medium speed of an electric mixer.

2. Add egg and vanilla; beat well.

3. Combine flour and baking powder; add to creamed mixture alternately with milk, mixing well.

4. Cover and chill 2 hours.

5. Work half of dough at a time, and store remainder in refrigerator.

6. Roll dough to 1/4-inch thickness on a lightly floured surface.

7. Cut with a 2-inch cookie cutter; place on greased cookie sheets.

8. Bake at 375 degrees for 6-8 minutes or until edges begin to brown.

9. Sprinkle with sugar. Cool. Yields 3 dozen.

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Dietary Notes:
This recipe is low-sodium with 3.64mg per serving, low-saturated fat with 0.81g per serving and low-cholesterol with 7.56mg per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Milk, Gluten, Natural Sweeteners allergies.
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