OLD-FASHIONED TEA CAKES
1 3/4 cup sugar
2 sticks margarine
2 eggs, well beaten
3/4 cup Crisco oil
4 cups plain flour
1 teaspoon soda
1 teaspoon cream of tartar
1 teaspoon salt
2 teaspoons vanilla
Cream sugar, margarine, eggs and Crisco oil. Then add flour, soda, cream of tartar, salt and vanilla, mixing thoroughly. Drop from teaspoon on greased cookie sheet or roll in balls the size of a hickory nut. Then mash with a fork which has been dipped in water. Bake at 350 degrees about 10 minutes or until lightly browned.
RUSSIAN TEA CAKES
1 cup soft butter, no substitute
1/2 cup confectioners' sugar
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1/2 teaspoon salt
3/4 cup nuts, chopped fine
Additional confectioners' sugar
In a mixing bowl, cream butter and sugar. Add vanilla. Combine dry ingredients and nuts; gradually add to creamed mixture. Chill for 1 to 2 hours.
Roll into 1-inch balls. Place 2 inches apart on ungreased baking sheets. Bake at 400 degrees for 10 to 12 minutes. Cool on wire racks; roll in additional confectioners' sugar. Makes 3 1/2 dozen.
TEA CAKES
1 heaping cup sugar
2 eggs
3 tablespoons buttermilk
1/2 teaspoon salt
1 cup butter
1 teaspoon baking soda
3 cups flour
1 teaspoon vanilla
Cream butter and sugar; add eggs. In a separate bowl, mix together milk and vanilla. To first mixture, add milk and vanilla mixture alternately with dry ingredients. Drop by tablespoonfuls onto lightly greased cookie sheet. Flatten slightly and sprinkle with sugar. Bake at 350 degrees for 8 to 13 minutes, depending on how large the cakes are. Makes about 5 dozen.
