Before They're All Gone...

Before they're all gone, I want to share my T-cake recipe with you. The one my Aunt Pinkie gave me many years ago can be found on my Recipe page but this one is fairly new and I've put my own spin on it.
The original recipe comes from Paula Dean.

• 4 cups all-purpose flour
• 1 1/2 teaspoons baking soda
• 3 teaspoons baking powder
• 2 cups sugar
• 2 large eggs
•  1/2 to 3/4 cups buttermilk
• 2 sticks butter at room temperature
• 1 1/2 teaspoons vanilla extract
• 1 1/2 teaspoons cinnamon
• 1 1/2 teaspoons nutmeg
• 1 teaspoon Allspice

1. In a large bow, sift all dry ingredients together then using large spoon, stir in the rest. As you work the dough, it will become soft and moist.
2. Shape into manageable balls, wrap in plastic and store in refrigerator for a hour or over night, if desired.
3. Preheat over at 350 degrees.
4. Roll out dough on slightly floured surface to about 1/4 inch thickness. 
5. Cut into cookie cutter shapes or round shapes as is the traditional shape of T-cakes.
6. Bake on greased cookie sheet for 12 to 15 minutes or until golden brown.
7. Variation: Add a half pecan on each T-cake before baking or chopped pecans to the dough. This adds a surprising crunch to the T-cake. 
8. Depending on the shapes you use, makes 5 to 8 dozen T-cakes.

I took these to church to share with everyone and before I could blink, they had disappeared before coffee could be brewed!!
Luckily, I did save a few for me at home.
Whew!