It’s June, so you can bet on it Old Southern Tea Cakes at the table are food blogger Monique Kilgore. Described as “a cross between sweet corn, pound cake and cookies, but in cookie form,” the recipe goes back to Kilgore’s great-grandmother, Eubenia, who baked them in her small Georgia farmhouse kitchen.
Still incredibly simple, they don’t require any fancy techniques or equipment—just kitchen staples you probably already have, all of which add up to create buttery, vanilla-flavored cookies that taste even better the next day.
And then there’s this: “I think about how far this recipe has come through the generations and how many hands have made it before me,” Kilgore says. “There’s something almost magical about that connection to family history.” We couldn’t agree more.
Time Commitment: About 30 minutes.
Key tips: Do not add extra flour, even if the dough is sticky – it can dry out the cookies. Instead, place the dough between two sheets of parchment paper. Also, be careful of overcooking, warns Kilgore, who pulls them out “when the edges are a little golden.” The centers may look slightly undercooked, but will set once they cool.
Other requirements: To round out his June menu, Kilgore recommends…
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Southern BBQ. If beef ribs sound like your wheelhouse, this foolproof recipe will trick your friends—even yourself—into thinking otherwise. Just serve with a ton of napkins.
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Baked macaroni and cheese. Rich, creamy and undeniably comforting, it’s “usually the first dish to disappear at family gatherings.”
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Fresh strawberry soda. Red drinks a Classic June Juneand this recipe doesn’t require a car, it’s so refreshing it can last you all summer.
