Mississippi Tea Cakes

"WOW- sooo good. It is exactly what the name says: little cookie-shaped cakes. They get even cakier and moist the next day. It's the perfect sweetness too. Great little cake cookies that truly is pe..." See morerfect with tea. So simple and so good. Hint- don't substitute the buttermilk or else you won't get the fluffy, airy texture. They are unbelievable right out of the oven - I usually devour 3 while still warm. I've also added 1/2 teaspoon of cinnamon for a great variation. **Update** I substituted regular sour cream in place of the buttermilk in a pinch the cookies turned out divine. A little different from having the buttermilk. The cookie was super-rich and a little denser versus the light airiness you get from the buttermilk. It held up very well and made a slightly thicker cookie. A great variation if you want something toothier."

"I was crushed when I realized I had lost my own recipe for these after some time had passed since I last made them. Several failed attempts later at trying to do it by memory, nothing seemed to turn ..." See moreout exactly right. This is the one I have been trying to resurrect. Thank you, Carol, for restoring to me a lost treasure! These old-fashioned, soft sugar cookies are some of my favorite cookies in the world. They're also wonderful with Celeste's Icing for Sour Cream Cookies on this website. For special occasions I use food coloring to make the icing festive."

"Third time's a charm! My success includes adding a pinch more flour, using parchment paper, making them smaller (between the diameter of a quarter and half dollar - they will expand) and cooking them..." See more until they are just starting to brown. I was going to give up and just eat the dough (yes, other reviews were right - it's sinfully good) but I'm so happy that I took the time to make them successfully!"