Best Victorian Tea Cakes

Buttermilk: For this recipe, use 1/2 C of either 2% or whole milk and add 2 teaspoons of white vinegar..stir well and let sit for 5 minutes

Cream together the shortening and sugar until smooth, beat in the egg

At this point it's better to add the spices so they mix well...so add the baking powder, baking soda, salt, nutmeg, vanilla and lemon extract and mix well

Now add half the buttermilk, mix in, then add the remaining buttermilk

Now mix in the flour 1 cup at a time for a smooth dough...the dough will be light and fluffy

Using the scoop, place the cakes 2 inches apart on the cookie sheet (dough will spread)

Bake for 10-12 minutes

Remove from oven and cool for 3 minutes on the cookie sheet before removing to a rack or plate to cool completely

Let the cakes cool to touch before glazing -also glazing is optional, these are great without the glaze too!

Enjoy!