Lemon Tea Cake Cookies, A Cookie You Can't Stop Eating
Channel: Collard Valley Cooks
Date: 2020-04-20

Lemon Tea Cakes Recipe Tutorial, Collard Valley Cooks
This recipe is in our Vol. 3 Cookbook.  The cookbook is spiral bound and large print and can be purchased through this link: https://collard-valley-cooks-store.myshopify.com/collections/all
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NOW FOR THIS FAMILY RECIPE:
Lemon Teacake Cookies 
JUICE OF ONE LARGE LEMON 
1 1/2 TSP. LEMON EXTRACT 
1 TSP. VANILLA EXTRACT 
1 CUP SHORTENING 
2 CUPS SUGAR 
1/2 TSP. SALT 
3 LARGE EGGS 
4 1/2 CUPS SELF-RISING FLOUR 
Preheat oven to 375 degrees F. In a mixing bowl, add shortening & sugar and mix until fluffy. Add the extracts & lemon juice. Add salt, then add eggs one at a time. Finally, add flour and mix well. Drop on a greased cookie sheet or parchment-lined sheet by the tablespoon. (I use a cookie scoop, but if you do not have one, just roll them up in balls) and put them 1 1/2" apart on a sheet pan. Bake for 12 minutes for lighter cookies and 13-14 min. for darker cookies. Optional: Add the zest of a lemon and beat it into the butter. You can also put cookies in a gallon storage bag and shake in powdered sugar. Store in a sealed container. 


 

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