RISBY TEA CAKES
By Yankee Magazine|Feb 23 2009|
Yield
Makes 36-40 cakes
Ingredients
1 cup butter
4 cups flour
2 cups brown sugar
1 teaspoon salt
2 cups seedless raisins (scalded, rinsed, and drained)
4 eggs
1/2 teaspoon baking soda
1/2 cup milk
3 teaspoons vanilla
Flour
Instructions
Rub butter well into flour, then rub in sugar and salt. Add raisins. Beat eggs well. Dissolve baking soda in milk, add to eggs, and add vanilla. Beat well together. Now add this mixture to flour mixture. Work well together with stout spoon. Dough will seem rather dry. After mixing, turn it onto heavy waxed paper and knead with a little flour until it is a solid dough.
Chill one hour. Roll to about 1/4 inch thickness, and cut with small cookie cutter. Place in greased tin and brush tops with a little melted butter. Bake in moderate oven for about 20 minutes. These will keep a long time. Put in crock. When needed, warm in a moderate oven for about 5 minutes. Split and butter.
