Best Nee Nees Old Timey Tea Cakes Recipes

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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

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

OLD TIMEY SOUTHERN TEA CAKES RECIPE - (4.2/5)



Old Timey Southern Tea Cakes Recipe - (4.2/5) image

Provided by msippigrl

Number Of Ingredients 8

2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 stick unsalted butter, softened, 1/2 cup
1 cup sugar
2 large eggs, whisked
1/2 teaspoon vanilla extract
1 to 2 tablespoons whole milk

Steps:

  • Prepare a lightly floured work surface. Line a baking sheet with parchment paper or lightly grease it. Preheat oven to 350°F. Whisk together the flour, baking powder, and salt. Set aside. In a large mixing bowl and using a hand mixer, beat the butter, sugar, and whisked eggs until creamy. Beat in the vanilla, milk, and flour mixture until well blended, adding another tablespoon of milk if needed for the dough to come together. Dump dough onto the floured surface, sprinkle flour over dough then roll out to about 1/4-inch thick, or a little thicker. Cut dough out with a 3" cookie or biscuit cutter - OR roll into 1 1/2" balls. Place on baking sheet. Bake for about 13-15 minutes (balls may take a bit longer), or just until bottoms are very lightly browned. Let cool on pan for 1 minute then remove tea cakes to a wire cooling rack. If desired, while they are still hot, dip the tops in sugar.

LOW CALORIE OLD FASHION TEA CAKES



Low Calorie Old Fashion Tea Cakes image

These tea cakes are make with xylitol sugar substitute and butter to cut down on calories but not on taste. Very, very good.

Provided by The Real Cake Baker

Categories     Dessert

Time 40m

Yield 16 cookies, 15-16 serving(s)

Number Of Ingredients 8

1/4 teaspoon baking soda
2 1/2 cups all-purpose flour
4 tablespoons all-purpose flour
1/2 cup butter
1 1/2 cups xylitol sugar substitute
1 teaspoon vanilla flavoring
1 1/2 eggs or 1 1/2 egg substitute
1/2 cup whipping cream

Steps:

  • Beat butter until soft. Gradually add the xylitol and beat well.
  • Add the eggs and baking soda and flavoring.
  • Gradually add flour and cream alternating. Beat until smooth.
  • Refrigerate over night.
  • Cut into 3 1/2 inch circles. Place on cookie sheet. Roll dough into 1/4 inch. Bake for 11-15 minutes or until lightly colored or darker your preference.

Nutrition Facts : Calories 172.6, Fat 9.8, SaturatedFat 5.9, Cholesterol 45.7, Sodium 85.6, Carbohydrate 17.7, Fiber 0.6, Sugar 0.1, Protein 3.2

OLD FASHIONED TEA CAKES



Old Fashioned Tea Cakes image

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

3/4 cup sugar
1 cup butter or 1 cup margarine
1 egg
2 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon vanilla

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

GRANDMAS OLD TIMEY TEA CAKES



Grandmas Old Timey Tea Cakes image

This recipe makes about nine dozen tea cakes, adjust the ingredients accordingly to make differing amounts Traditional tea cakes are rather thick, you may however adjust the thickness to suit your taste Thick dough makes a soft tea cake while thin dough makes a crisp cookie

Provided by Laura Davis

Categories     Cookies

Time 25m

Number Of Ingredients 8

4 c flour
4 tsp baking powder
1 c shortening
1 pinch salt
2 c sugar
2 eggs
1/2 c milk
2 tsp vanilla

Steps:

  • 1. Gather ingredients: 4 cups of flour, 4 t of baking powder, 1 cup of shortening, pinch of salt, 2 cups of sugar, 2 eggs, 1/2 cup of milk, 2 t of vanilla Sift the dry ingredients together Cream together the shortening and sugar Beat the eggs just enough to break the yolks Add the eggs to the shortening/sugar mixture Add the flour and milk, alternately as needed to allow ease of mixing Add the vanilla Knead the resulting dough lightly on a floured board Roll the dough out to desired thickness Cut the dough with a cookie cutter Preheat the oven to 400 degrees Place the cookies on a greased cookie sheet Reduce heat to 350 degrees Cook until done: cookie dough is firm to a light touch and begins to turn brown

OLD TIMEY TEA CAKES



Old Timey Tea Cakes image

Make and share this Old Timey Tea Cakes recipe from Food.com.

Provided by Nancy Sneed

Categories     Drop Cookies

Time 22m

Yield 5 dozen teacakes

Number Of Ingredients 8

1 cup margarine
1 1/2 cups sugar
2 eggs
1/2 teaspoon baking soda
1 tablespoon vanilla extract
3 cups flour
1 teaspoon baking powder
1/8 teaspoon salt

Steps:

  • Cream margarine and sugar together well.
  • Add eggs; cream well.
  • Sift all dry ingredients together.
  • Stir in dry ingredients and vanilla extract.
  • Mix well.
  • Drop by teaspoons.
  • onto a greased cookie sheet.
  • Bake at 375 degrees until done.
  • Remove from cookie sheet.
  • Cool then store in a tin or airtight container.

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

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.

NEE NEE'S OLD TIMEY TEA CAKES



Nee Nee's Old Timey Tea Cakes image

My Grandmother always had a cookie jar full of these every time we went to her house. Every time I bake them, it reminds me how much she loved to cook for us and how great she was for taking the time to "pamper" us.

Provided by Sherrybeth

Categories     Drop Cookies

Time 30m

Yield 3-4 dozen

Number Of Ingredients 8

1 cup butter (not margarine)
2 cups sugar
2 eggs
1 teaspoon baking soda
1 dash salt
1/4 cup buttermilk
1 1/2 teaspoons vanilla flavoring (I use McCormick's Vanilla, Butter & Nut)
4 cups flour

Steps:

  • Cream butter and sugar until fluffy.
  • Add eggs and mix well.
  • Add remaining ingredients and mix well.
  • Drop by spoonfuls onto lightly greased cookie sheets, or a cookie sheet lined with parchment paper.
  • Bake at 375 degrees Fahrenheit for about 10 minutes until lightly brown.
  • You can also "roll" this mixture out and use cookie cutters to make shapes.

Nutrition Facts : Calories 1726, Fat 66.4, SaturatedFat 40.3, Cholesterol 287.5, Sodium 1085, Carbohydrate 261.8, Fiber 4.5, Sugar 134.7, Protein 22.7

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