Tea Cakes II

These tea cake cookies are great for letting children frost them because they don’t crumble easily.

Servings: 18

Ingredients:

• 4 eggs
• 1 cup ( or 215g ) butter flavored shortening
• 2 cups ( or 400g ) white sugar
• 2 teaspoons ( or 9g ) baking powder
• 6 cups ( or 750g ) all – purpose flour

Directions:

1. Cream together eggs, butter, sugar and baking powder. Stir in the flour. Dough will be stiff.
2. Shape in walnut sized balls and flatten with the bottom of a glass.
3. Place on an ungreased cookie sheet and bake at 350 degrees F ( 175 degrees C ) for 8 minutes. If you brown them, you’ve overbaked them. These may also be rolled out and cut with cookie cutters.