Barbaras Tea Cakes Cookies Food

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TEA CAKE COOKIES



Tea Cake Cookies image

Provided by Virginia Willis

Categories     dessert

Time 1h45m

Yield 3 dozen cookies

Number Of Ingredients 7

1 cup unsalted butter, softened
2 cups sugar
3 large eggs
1 teaspoon pure vanilla extract
3 1/2 cups all-purpose flour, plus more for rolling dough
1 teaspoon baking soda
1/2 teaspoon fine sea salt

Steps:

  • Beat the butter at medium speed with an electric mixer until creamy; gradually add the sugar, beating well. Add the eggs 1 at a time, beating until blended after each addition. Add the vanilla, beating until blended.
  • Combine the flour, baking soda and salt; gradually add the flour mixture to the butter mixture, beating at low speed until blended.
  • Divide the dough in half; wrap each portion in plastic wrap and refrigerate 1 hour.
  • Heat the oven to 350 degrees F. Line 2 baking sheets with parchment paper. Roll half of the dough out to 1/4-inch thickness on a floured surface. Cut out cookies with a 2 1/2-inch round cutter, and place 1 inch apart on the prepared baking sheets. Bake until the edges begin to brown, 10 to 12 minutes, rotating the sheets and switching their positions halfway through baking time. Let cookies stand on baking sheets 5 minutes. Transfer to wire racks to cool. Repeat procedure with remaining dough.

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

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

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

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.

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

BARBARA'S TEA CAKES (COOKIES)



Barbara's Tea Cakes (Cookies) image

A dear friend shared this recipe with me many years ago. The recipe became a favorite & I have used it for everything over the years. It has made it way to many a Girl Scout mtg, school party, potluck, etc. Tea Cakes became my family's favorite cookie at the holidays. It isn't Christmas without a platter of these & a bag for everyone to take home. They are good plain and sweeter with the glaze & icing.

Provided by Susie D

Categories     Dessert

Time 30m

Yield 36 medium cookies

Number Of Ingredients 12

2 cups sugar
1 cup vegetable shortening (no sub)
2 large eggs, beaten
2 teaspoons vanilla extract
1/2 cup milk
1 teaspoon baking powder
1/4 teaspoon salt
4 cups flour (plus extra for rolling)
16 ounces powdered sugar, sifted
1 teaspoon vanilla (I use powdered, but any vanilla works)
1 -3 tablespoon milk (add 1 T at a time)
food coloring, pastes

Steps:

  • Cream together sugar & shortening until fluffy.
  • Add eggs & vanilla. Mix well.
  • Sift dry ingredients together.
  • Add alternately to mixing bowl with the milk.
  • Beat until well mixed.
  • Dump onto lightly floured surface & knead until dough is smooth.
  • Place in sealed bag or covered bowl. Chill several hours.
  • Preheat oven to 350 degrees.
  • Roll dough on floured surface taking care to not add too much flour. The thinner the cookie the crispier it will be. I prefer them softer so leave my dough about 1/4-1/3 inch thick.
  • Cut as desired. Place on ungreased cookie sheets with room to expand. Rolling the scraps together take care to not overwork the dough. The additional flour makes the cookies tougher.
  • Bake approx 10 minutes or until done & lightly brown. They should still be very white.
  • Cool a few minutes & then remove to cookie racks to finish cooling before decorating.
  • Glazing; Sift the powdered sugar to remove all lumps. Stir in the vanilla & the milk a tablespoon at a time. Whisk together until the desired consistency is reached. To use as a glaze I make it about the thickness of pancake batter. It is NOT spreadable like a frosting. Color as wanted to provide the background color.
  • Lay the cookies as close as possible on wax paper. Spoon the glaze over the cookies sparingly. Use the spoon to smooth the glaze to the edges of the cookies. Let dry.
  • If more decorating is planned the glaze does support both buttercream & royal icings.

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