GRANDMA'S OLD FASHIONED TEA CAKES
A soft teacake that is best when one to two days old. You can change flavors by substituting almond or lemon extract for the vanilla. Add a few drop of food coloring to dress up the dough for special occasions.
Provided by RGA
Categories Desserts Cookies Sugar Cookies
Time 53m
Yield 24
Number Of Ingredients 8
Steps:
- In a medium bowl, cream together the butter and sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, baking soda, salt and nutmeg; stir into the creamed mixture. Knead dough for a few turnns on a floured board until smooth. Cover and refrigerate until firm.
- Preheat the oven to 325 degrees F (165 degrees C). On a lightly floured surface, roll the dough out to 1/4 inch in thickness. Cut into desired shapes with cookie cutters. Place cookies 1 1/2 inches apart onto cookie sheets.
- Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 187.8 calories, Carbohydrate 26.6 g, Cholesterol 35.8 mg, Fat 8.3 g, Fiber 0.4 g, Protein 2.2 g, SaturatedFat 5 g, Sodium 135.3 mg, Sugar 14.7 g
GRANNY'S OLD - FASHION TEA CAKES
HERE IS A TASTE OF CHILDHOOD! These will take you back to those warm summer days in Grandma's kitchen!
Provided by Darla Hill
Categories Cookies
Time 30m
Number Of Ingredients 8
Steps:
- 1. Cream butter; add sugar and well beaten egg. Add salt and flavoring. Sift flour and baking powder. Add slowly to mixture, alternating with milk until mixed. Roll 1/8 inch thick and cut with biscuit cutter. Bake at 350 degrees for 10 to 15 minutes.
GRANNY'S TEA CAKES
Make and share this Granny's Tea Cakes recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 1h15m
Yield 48 cakes
Number Of Ingredients 10
Steps:
- Cream shortening in a large bowl; gradually add 1 1/2 cups sugar, beating well at medium speed of an electric mixer.
- Add eggs, one at a time, beating after each addition.
- Combine flour and next 3 ingredients; add to creamed mixture alternately with buttermilk.
- Mix well.
- Stir in extract.
- Cover and chill 1 hour.
- Roll dough to 1/4 inch thickness on a floured surface.
- Cut with a 2 3/4 inch round cookie cutter; place on greased cookie sheets.
- Bake at 350 degrees for 15 minutes or until edges begin to brown.
- Sprinkle with sugar, if desired.
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