Glenmore Tea Cakes Thursday, November 30, 2006


1 cup margarine (I would use butter)
1 ½ cup sugar
3 large eggs
1 tsp almond extract
1 tsp vanilla extract
4 cups all purpose flour
2 tsp baking powder
1 tsp baking soda
½ tsp salt
1/4 cup buttermilk


Beat shortening with electric mixer, gradually add sugar, beating well at medium speed. Add eggs, one at a time, beating after each addition. Add flavoring and mix. Combine flour, baking powder, baking soda and salt. Add to sugar mixture alternately with buttermilk. Cover and chill one hour. Roll dough to 1/4 inch thickness on floured waxed paper. This dough is really soft and sticky. Cut with a 2 inch cookie cutter. Place on greased cookie sheets. Bake at 350 deg for 15 minutes or just until edges start to brown.

As an option to rolling dough, skip the chilling period and use a tablespoon sized cookie dough scoop. Flatten the tops with the back of a spoon dipped in water.

Bonus Recipe:

Gingerbread Cookies

4 ½ cups all purpose flour
1 TBSP ground ginger
1 tsp each baking soda, salt and cinnamon
1 cup butter or margarine, softened
1 cup brown sugar, packed
½ cup light molasses
Combine flour, ginger, soda, salt and cinnamon. Set aside. Cream butter or margarine and brown sugar 2 to 3 minutes. Beat in molasses. Stir in flour mixture just until blended. Chill dough until firm (1 to 2 hours). Preheat oven to 375 deg. Divide dough into fourths. Working with one fourth of dough at a time, roll on floured pastry cloth or other floured surface to 1/8 inch thickness. Cut with desired shaped cookie cutters. Gently transfer cut out shapes to ungreased baking sheet. Bake 7 to 8 minutes or until edges are light brown. Cool slightly before removing from baking sheet to wire rack. When cool, decorate as desired.

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