Bobbie Curry's Famous Tea Cakes

¾ cup Crisco shortening

¾ cup unsalted butter, softened

2 cups sugar

4 eggs, room temperature

2 tsp real vanilla, not imitation

5 cups flour

2 tsp baking powder

2 tsp salt

Whisk together flour, baking powder and salt to combine dry ingredients well. Cream together shortening, butter and sugar. Add eggs and vanilla, mixing well. Add dry ingredients gradually, mixing after each addition, being careful not to overmix batter. Wrap and chill dough for at least one hour.

Divide dough into two portions for ease of rolling. Roll onto a heavily floured surface with a floured rolling pin to approximately ¼” thickness, or to your liking. Cut into approximately 3” circles and bake at 400 degrees for 6-8 minutes, being careful not to overbake. Golden bottoms mean crispier cookies; light bottoms mean softer cookies.

You can add a cinnamon sugar mixture or sprinkles prior to baking, glaze or decorate after cooling, or serve with your choice of frosting.

This recipe makes 8 dozen, or less if you like bigger or thicker cookies. Half the recipe if you wish, but this recipe should not be doubled. I hope you enjoy my tea cakes!