Mississippi Tea Cakes

I absolutely love this recipe. When the butter and sugar are creamed properly, the resulting teacakes will stay soft long after they've cooled especially when kept in an air tight container. For a crisper tea cake, flatten edges out a bit, add two minutes to baking time and raise temp by five degrees.

Simple perfect delicious recipe. The first time, I made the recipe as specified with great results. The second time, I added 1 tsp cinnamon + 1/2 tsp nutmeg + 1/2 tsp ginger with the sugar. I baked the cookies on a nonstick cookie sheet covered with wax paper both times.

So I tried this recipe because I purchased cultured buttermilk by accident and didn’t want to let it go to waste. I did a search for recipes that use buttermilk. How serendipitous! First time making these. Yum. Made two batches. I didn’t have baking soda so had to substitute extra baking powder. Also added about a half cup of buttermilk instead of the 1/4 cup it asked for because the dough was kinda thick. The first batch came out good but a little dense. The second batch seemed to expand more and seems lighter. I sprinkled cinnamon and sugar to the second batch before baking to give it a little more goodness and contrast with the dough. Perfect pairing with hot tea. Thank you.

So I tried this recipe because I purchased cultured buttermilk by accident and didn’t want to let it go to waste. I did a search for recipes that use buttermilk. How serendipitous! First time making these. Yum. Made two batches. I didn’t have baking soda so had to substitute extra baking powder. Also added about a half cup of buttermilk instead of the 1/4 cup it asked for because the dough was kinda thick. The first batch came out good but a little dense. The second batch seemed to expand more and seems lighter. I sprinkled cinnamon and sugar to the second batch before baking to give it a little more goodness and contrast with the dough. Perfect pairing with hot tea. Thank you.