DEEP SOUTH OLD FASHIONED TEA CAKES
Steps:
- In a large bowl cream together butter and shortening until creamy.
- Mix in sugar until well combined.
- Mix in egg.
- Mix in lemon zest and vanilla bean paste. Set aside.
- In a medium bowl, sift together flour, baking powder, salt, and nutmeg.
- Mix the dry ingredients into the wet ingredients, alternating with the buttermilk.
- Turn dough onto a smooth surface and knead until dough is soft.
- Shape into a disk and cover with plastic wrap.
- Refrigerate for 1 hour (or freeze for 30 minutes)
- Preheat oven to 350 F.
- Line a large baking sheet with parchment paper. Set aside.
- Remove dough from fridge and plastic wrap.
- Knead dough to soften it.
- Roll dough to 1/4-inch thick.( I rolled the dough on parchment to prevent sticking)
- Use a round cookie cutter to cut out circle shapes.
- Place cookies on prepared pan about 2 inches apart. (see note)
- Bake for 8-10 minutes until bottoms are lightly golden. (see note)
- Remove from pan and place on cooling rack to finish cooling.
- Once cooled store in airtight container.
RUSSIAN TEA CAKES
I like to present my favorite holiday cookies in a special way. I pile these fresh-baked tea cakes on pretty plates that I buy throughout the year, then wrap them with colored cellophane to give friends. —Valerie Hudson, Mason City, Iowa
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 3-1/2 dozen.
Number Of Ingredients 7
Steps:
- In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in vanilla. Combine dry ingredients; gradually add to creamed mixture. Stir in nuts. Cover and refrigerate for 1-2 hours. , Roll into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 12-13 minutes. Roll in confectioners' sugar while still warm. Cool on wire racks.
Nutrition Facts : Calories 83 calories, Fat 6g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 49mg sodium, Carbohydrate 7g carbohydrate (1g sugars, Fiber 0 fiber), Protein 1g protein.
OLD FASHIONED TEA CAKES II
This delightful buttery cookie recipe has stood the test of time. Have some with an old fashioned cup of tea.
Provided by Jacquetta Peace
Categories Desserts Cookies Butter Cookie Recipes Tea Cakes and Biscuits Recipes
Yield 18
Number Of Ingredients 7
Steps:
- In a medium bowl, cream the butter and sugar together. Stir in eggs, and beat well. Sift together the flour, baking powder and nutmeg. Add dry ingredients to the creamed mixture alternately with the milk. Divide dough in half. Cover and chill for 1 hour.
- Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets or line with parchment paper.
- On a lightly floured surface, roll out the dough to 1/4 inch thickness. Cut with cookie cutters and place onto the prepared cookie sheets. Bake for 8 minutes in the preheated oven, cookies should brown slightly.
Nutrition Facts : Calories 160.5 calories, Carbohydrate 24.6 g, Cholesterol 34.3 mg, Fat 5.9 g, Fiber 0.5 g, Protein 2.6 g, SaturatedFat 3.5 g, Sodium 99 mg, Sugar 11.3 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.
TEACAKES GRANDMA-STYLE
Perfectly light, soft and not overwhelmingly sweet... just how a teacake ought to be! This is a great recipe and my grandson, in particular, became an instant fan. (He suggested adding icing, but I like them as is.)
Provided by JEAN BECK
Categories Cookies
Number Of Ingredients 7
Steps:
- 1. Cream shortening, add sugar and eggs.
- 2. Combine with rest of ingredients.
- 3. Roll out, cut and bake 8 - 10 minutes at 350 degrees.
MAMIE'S TEACAKES
Provided by Trisha Yearwood
Time 42m
Yield 36 teacakes
Number Of Ingredients 9
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.
TEA CAKES
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
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.
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