Best Jeannes Teacakes Recipes

TEA CAKES

Tea Cakes image

I've baked many batches of different cookies through the years, but family and friends tell me these are the best. The simple buttery flavor appeals to all.

Provided by Taste of Home

Categories Desserts

Time 20m

Yield 9 dozen.

Number Of Ingredients 7

Ingredients

1 cup butter, softened
1-1/2 cups sugar
3 eggs
1 tablespoon vanilla extract
3 cups all-purpose flour
1 tablespoon baking powder
1/4 teaspoon salt

Steps:

In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; gradually add to the creamed mixture (the dough will be soft). , Drop by teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 375° for 7-8 minutes or until the edges are golden brown. Remove to wire racks to cool.

Nutrition Facts : Calories 81 calories, Fat 4g fat (2g saturated fat), Cholesterol 21mg cholesterol, Sodium 71mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.

GRANDMA'S OLD FASHIONED TEA CAKES

Grandma's Old Fashioned Tea Cakes image

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

Ingredients

1 cup butter
1 ¾ cups white sugar
2 eggs
3 cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
¼ teaspoon ground nutmeg
1 teaspoon vanilla extract

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

GRANDMOTHER'S OLD-TIME TEA CAKES

Grandmother's Old-Time Tea Cakes image

My grandmother would always have a plastic tub of these cookies waiting for us when we would come to visit. This is a very old Southern recipe--my grandmother cooked for many years with a wood-burning stove, so the baking temperature is approximate. You may need to adjust the temperature up or down, depending upon your oven. Of all the wonderful things that she made, these were the best! They are great with milk or coffee, and they are a much-loved family favorite.

Provided by gijoni

Categories Dessert

Time 35m

Yield 15 serving(s)

Number Of Ingredients 8

Ingredients

2 cups flour
2 1/2 cups sugar
2 eggs
1 cup buttermilk
3/4 cup shortening
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon vanilla extract

Steps:

Mix shortening and sugar together with pastry blender or two forks.
Combine eggs, buttermilk, and vanilla. Stir wet ingredients into shortening/sugar mixture.
Sift flour, baking soda, and baking powder together.
Sift dry ingredients in with wet ingredients and mix thoroughly. Dough should be the correct consistancy to roll, so you may need to add or decrease the dry ingredients as necessary.
Place dough on lightly floured board or pastry cloth and roll out to approximately 1/4 inch thick.
Cut cookies with round cookie cutter (my grandmother used a 2-inch biscuit cutter) and place onto an ungreased cookie sheet.
Bake at 350 degrees for 10 to 15 minutes until just beginning to brown. Don't overcook!
Store in a covered tin or plastic container.

MAMIE'S TEACAKES

Mamie's Teacakes image

Provided by Trisha Yearwood

Time 42m

Yield 36 teacakes

Number Of Ingredients 9

Ingredients

Vegetable shortening, for greasing cookie sheets
3 1/2 cups all-purpose flour, plus more for dusting
1 teaspoon baking soda
1/4 teaspoon salt
1 stick (8 tablespoons) butter, room temperature
1 1/2 cups sugar, plus more for sprinkling
2 large eggs
1 1/2 teaspoons vanilla extract
1/4 cup sour cream

Steps:

Preheat the oven to 400 degrees F.
Grease two large (14-by-16-inch) cookie sheets with shortening.
Sift together the flour, baking soda and salt. Using an electric mixer set to medium speed, cream the butter and sugar together. Add the eggs and vanilla. Add the sour cream and mix well. On low speed, gradually add the flour mixture until just blended. Turn the dough out onto a lightly floured board, and gently pat with floured hands to a 1/4-inch thickness. Cut with a 2-inch round, floured cookie cutter and place about 1 inch apart on the cookie sheets. Bake until the teacakes are lightly browned, about 10 to 12 minutes. Do not overbake. Sprinkle with a couple of tablespoons of sugar and remove the cookies to a rack to cool.