Old Fashioned Tea Cakes Ii 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.

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.