Old Fashioned Tea Cakes Food

GRANDMA'S OLD FASHIONED TEA CAKES

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.

OLD FASHIONED TEA CAKE

Steps:

• Combine flour, sugar, lemon zest, baking powder, baking soda, and salt in the bowl of a food processor. Pulse to mix.
• Scatter butter across surface. Pulse until butter is completely incorporated into dry ingredients. Add buttermilk and pulse a few times until the dough clumps together. Gather dough, barely kneading until you can shape the dough into a ball. Wrap in plastic wrap and refrigerate 1 hour.
• 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.

OLD FASHIONED TEA CAKES II

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.

OLD FASHIONED TEA CAKES

Steps:

• Cream shortening, sugar, and eggs in a mixer bowl until light and fluffy.
• Stir in the baking powder Dissolve the baking soda in the buttermilk.
• Stir into the creamed mixture.
• Add the salt and vanilla.
• Stir in the flour gradually until a soft dough forms.
• Drop by spoonfuls onto a greased cookie sheet.
• Press with a damp cloth wrapped around the bottom of a glass.
• Bake at 350*F for 10 to 15 minutes or until golden brown.
• Cool on wire racks.

BILBO'S FAMOUS OLD-FASHIONED TEA CAKES

Steps:

• Beat butter until creamy with electric mixer at a medium speed.
• Slowly add 2 cups sugar, beating well. Beat in eggs, buttermilk, and vanilla.
• Mix flour and baking soda together, then slowly beat in to butter mixture.
• Cover and chill for at least 8 hours.
• Roll dough to 1/4-inch thickness on a lightly floured surface. Cut with a 3 1/2-inch round cookie cutter and place cakes 1 inch apart on lightly greased cookie sheets, then sprinkle with 2 tablespoons sugar.
• Bake at 400 degrees for 7 to 8 minutes or until edges become slightly browned. Remove to wire racks to cool.

OLD FASHIONED TEA CAKES

Steps:

• Preheat oven to 350F and lightly grease baking sheet.
• Cream butter and sugar together; add orange rind, juice and egg.
• Beat thoroughly.
• Sift flour, baking powder and salt together; add to mixture and mix thoroughly.
• Place on a floured board and roll thinly.
• Cut with a large round, scalloped cookie cutter.
• Place on prepared baking sheet, sprinkle with sugar and bake for about 12 minutes or until golden.

OLD FASHIONED TEA CAKES

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.