Southern Tea Cakes

Let's Cook

1. Step 1.

   Preheat the oven to 350°F. Line a baking sheet with a silicone baking mat (or leave it unlined) and spray with nonstick baking spray.

2. Step 2.

   In a large bowl, sift or whisk together 4 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, ½ teaspoon ground nutmeg, and ½ teaspoon kosher salt until well combined. Set aside.

3. Step 3.

   In another large bowl, using a handheld mixer with dough hook attachments, beat ½ cup softened unsalted butter and ½ cup butter-flavored shortening until combined. Add 1 cup granulated sugar and 1 cup light brown sugar; mix on medium speed until well blended. Add 2 large eggs and mix on medium speed until fully incorporated. Then add ½ cup buttermilk, 1 tablespoon lemon juice, and 2½ teaspoons vanilla extract; mix on medium speed until smooth.

4. Step 4.

   Gradually add the dry flour mixture to the wet butter mixture, mixing on medium speed until a dough forms and everything is well combined.

5. Step 5.

   Lightly flour a work surface and transfer the dough onto it. Roll the dough with a rolling pin to about ½ inch thick. Use 3½- to 4-inch cookie cutters to cut out shapes. Transfer the cut cookies to a baking sheet lined with wax paper. Refrigerate the dough shapes for 10 minutes.

6. Step 6.

   Place as many chilled tea cakes as will fit onto the prepared sprayed baking sheet, spacing them at least 1 inch apart. Bake for 7 to 8 minutes, until the edges are golden.

7. Step 7.

   Remove the baking sheet from the oven and transfer the baked tea cakes to a wire rack to cool completely. Repeat with the remaining dough. Serve with tea or coffee.