Old Fashioned Tea Cake Recipes
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
OLD FASHIONED TEA CAKES
These are the cookies from my childhood. The recipe is originally from the Red River Cookbook of Shreveport LA, published in 1953. This makes the perfect sugar cookie dough for cutting out shapes. The dough is relatively easy to work with and does not seem to toughen up with repeated rollings. Best of all, the cookies do not puff up, they retain the shape they were cut into. The cooled cookies are slightly crisp, very thin, and have almost a shortbread texture. The dough will freeze in rolls for slicing or shaping at a later date. The yield will depend on the size of cookie cutter you are using. We normally end up with about 4 pans full of cookies. If you keep to simple shapes, the cookies pack and travel well with minimal breakage.
Provided by gourmetmomma
Categories Dessert
Time 20m
Yield 1 batch
Number Of Ingredients 6
Steps:
- Cream butter and sugar.
- Add egg.
- Sift flour and baking powder together.
- Add to first mixture.
- Add vanilla.
- Roll on floured board to about 1/4 inch thick and cut with cookie cutter. (I use powdered sugar to roll out the cookies, it makes life a bit more fun for my kids). If the dough gets a little hard to work with (on the 2nd or 3rd rolling of "scraps"), form a ball and place it (wrapped) into the refrigerator for 10 minutes to let the dough firm back up.
- Decorate with colored sugar and sprinkles if you want to do so before baking.
- Bake 7 - 10 minute in oven, preheated to 350 degrees.
- Allow the cookies to cool slightly before removing to a cooling rack with a flat metal spatula (pancake turner). Cool completely before decorating with icing.
- I've tripled this recipe without any issue. If you scale up, keep most of the dough in the refrigerator and work a reasonable quantity at a time.
Nutrition Facts : Calories 3426.3, Fat 192.2, SaturatedFat 118.6, Cholesterol 699.5, Sodium 1565.5, Carbohydrate 389.8, Fiber 8.4, Sugar 151.5, Protein 40.5
OLD FASHIONED TEA CAKES
Make and share this Old Fashioned Tea Cakes recipe from Food.com.
Provided by BUSY MOM in Blythev
Categories Drop Cookies
Time 25m
Yield 24 cookies
Number Of Ingredients 5
Steps:
- In medium bowl stir together eggs, sugar, oil and vanilla.
- Gradually add flour.
- Drop by rounded teaspoonful onto lightly sprayed cookie sheet.
- Bake 8-10 minutes @ 400*.
- Hint: Cookies can be made thicker or thinner by adding more flour or decreasing it. I like my cookies soft , so I only bake my cookies for 8 minutes. If you like crispy cookies bake them for the whole ten minutes.
Nutrition Facts : Calories 130.1, Fat 6.6, SaturatedFat 1.1, Cholesterol 17.6, Sodium 138.2, Carbohydrate 16.1, Fiber 0.3, Sugar 8.4, Protein 1.6
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- Preheat oven to 350°F. Line a rimmed baking sheet with parchment paper; set aside. On a well floured surface, use a floured rolling pin to roll dough into a 1/4-inch thick circle. Use a 3-inch round cutter to punch out circles from the dough; transfer circles to prepared baking sheet. Reroll scraps and cut out additional circles.
- Bake until tea cakes have puffed slightly and barely take on color, 12-14 minutes. Allow to cool slightly before removing from baking sheet.
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