Mama Reed’s Tea Cakes

If you’ve never had a southern tea cake, they are rather difficult to describe. I can assure you though, despite appearances, it is nothing like a cookie. This tender little cake is soft and pillowy, with just a touch of sweetness. A very simple and comforting flavor, they are generally only iced for company or special occasions, at other times getting only a light sprinkling of sugar as they come out of the oven.
Mama Reed’s Tea Cakes


  • 1 Cup butter softened
  • 1 Cup sugar
  • 3 eggs
  • 3 1/2 Cup self rising flour
  • 1 teaspoon vanilla

Simple Icing (optional):

  • 2 tablespoons butter, room temp
  • 1/2 cup confectioner's sugar
  • 2 tablespoons milk
  • 1 teaspoon vanilla
  • few drops food coloring, optional
Mama Reed’s Tea Cakes


  1. Cream butter and sugar. Add eggs and mix again.
  2. Add vanilla and flour and mix well. Roll thin on floured board, cut with cookie or biscuit cutter. Bake at 350 for ten minutes.
  3. Sprinkle with colored sugar while warm or ice with simple icing.

To make simple icing:

  1. Cut butter into confectioner's sugar in a small bowl. Add milk and vanilla and stir until smooth and creamy. If desired, add a few drops of food coloring and stir until blended.
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