Old Fashioned Tea Cakes - cooking recipe

Ingredients

4 c. self rising flour
1 1/2 c. sugar
1 c. shortening
1/2 c. milk
2 eggs
1 tsp. vanilla extract

Preparation

Preheat oven to 425 degrees. In large bowl, combine all the ingredients and beat until well mixed. This will be a sticky, thick mixture.
It is easier to roll the dough if it is divided into two or three portions.
Spoon out each portion of dough and place it on a well-floured surface. Sprinkle a little flour on top of the dough and carefully form it into a disk.
Don't work too much flour into the dough because you want a crisp (short-type) cookie. Roll the dough to a thickness of about 1/4 inch.
Cut with a 3-inch cookie cutter. Place the cookies on ungreased cookie sheet, spacing the cookies about 2 inches apart. Teacakes don't have to be uniform in shape, so don't worry if each cookie is not round. Repeat with the remaining dough. Bake for 7 to 10 minutes, until lightly browned on top.
Remove to a rack to cool. Store in an airtight container.