Maple almond teacakes. This is a twist on a recipe from my great grandma Culvena Charatain. We called her Maw Maw. She’s who taught my mother and my aunts how to cook so a lot of my recipes came from her. She was born in 1905 so these recipes have been in my family for well over 100 years.
One of the most memorable parts of my childhood was watching Maw Maw cook and asking her questions as she did it. She passed when I was 9 but she lives in through our memories of her and her recipes.
Ingredients
2 1/2 cups sifted all purpose flour
1/4 tsp. salt
1 1/2 tsp. baking powder
1/2 tsp. nutmeg
1/2 cup butter
1 cup brown sugar
1/3 cup maple syrup
1/4 cup buttermilk
2 eggs
1 tsp. vanilla extract
1 tsp. almond extract
Instructions
1. Sift flour and then whisk in, salt, nutmeg and baking powder.
2. Beat butter, sugar, and eggs together. Add vanilla, buttermilk, molasses or honey and mix well.
3. Gradually add dry ingredients. Blend well.
4. Wrap dough in parchment paper and place in refrigerator to cool for a minimum of 2 hours.
5. Place dough on lightly floured surface, sprinkle flour over dough and roll to ½ inch thick.
6. Cut with cookie cutter. Place on cookie sheet. Bake at 375 degrees for 12 to 15 minutes.
7. Immediately remove from pan and set aside to cool.
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