Vintage Tea Cake Cookies

Tea Cake Cookies have a strong heritage to the African American Community in America. They were simple, easy, and made from ingredients that most homes always had in the Pantry. I had only known about English Tea Cookies before a friend requested a recipe for Tea Cake Cookies.  Thank you to my friend Kimberly for requesting a recipe. I've done so much research and I believe this would be considered my Best of the Best recipe for Tea Cake Cookies.

Here's what you'll need:
Preheat the Oven to 400 degrees.
A Sheet Pan lined with Parchment Paper.
A 2" Biscuit Cutter/Floured when cutting out the Cookies.
A Hand Held Electric Mixer
Plastic Wrap

I added this photo. Blending Forks are larger and sturdier than a Dinner Fork.
They typically have 4 Tynes.
They're strong  enough for mixing well.
Mine are 8 1/2 long with 2" Tynes.

16 TBS (2-Sticks) Butter. Room Temperature, (not too soft, not too firm)
2 TBS Crisco Shortening
3 C Granulated Sugar
4 C All Purpose Flour
2 C Cake Flour
3 tsp Baking Powder
2 tsp Nutmeg
4 Large Eggs
1/3 C Whole Milk
2 tsp Vanilla

In a Large Mixing Bowl, with a Hand Held Electric Mixer:
Butter
Crisco
Sugar
Beat until well combined.

In another Small Bowl:
All Purpose Flour
Cake Flour
Baking Powder
Nutmeg
Whisk Well

In the Bowl with the Butter Mixture:
Add:
Eggs
Mix in with a Blending Fork.

Add:
Milk
Vanilla
Mix in with a Blending Fork.

Add:
Flour Mixture, gradually.
Mix well with a Wooden Spoon forming a Dough Ball.

Wrap in Plastic Wrap and Refrigerate for 1 hour.

Lightly Flour a Flat Surface.
Roll the Dough  1/4" Thick.
Cut into Rounds with a Biscuit Cutter.

Transfer to the Sheet Pan 1" apart.
Sprinkle with a bit of Granulated Sugar.

Bake 7 - 9 Minutes. The Edges should be a Lightly Browned.

Remove Pan to a Rack to Cool 5 minutes.
Transfer Cookies to a Rack to Cool Completely.

Enjoy!
Peace in the Kitchen!