GRANDMA'S OLD FASHIONED TEA CAKES
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
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 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
OLD-FASHIONED TEA COOKIES
These buttery, rich tasting treats help me and the ladies in my card club overcome the dark days of winter. It's nice to end our card parties on a sweet note.-Peggy Tucker, Mantachie, Mississippi
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 4 dozen.
Number Of Ingredients 6
Steps:
- Preheat oven to 325°. In a bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in the egg and vanilla. Gradually add flour. Roll dough into 1-in. balls. Place 2 in. apart on ungreased baking sheets; flatten slightly with fingers. , Bake until edges are golden brown, 17-20 minutes. Cool for 2 minutes before removing to wire racks to cool completely. Dust with confectioners' sugar.
Nutrition Facts : Calories 128 calories, Fat 6g fat (4g saturated fat), Cholesterol 24mg cholesterol, Sodium 211mg sodium, Carbohydrate 18g carbohydrate (8g sugars, Fiber 0 fiber), Protein 2g protein.
TEA COOKIES
Steps:
- Preheat oven to 350 degrees F. Cream butter and sugar. Add eggs and beat well. Add dry ingredients a little at a time. Add vanilla. Drop by teaspoons on a parchment-lined baking sheet. Bake for 15 to 20 minutes. Do not over cook. Cool on racks.
GRANDMOTHER'S OLD-TIME TEA CAKES
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
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.
OLD FASHIONED TEA CAKES
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
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
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- In large mixing bowl, cream together sugar and butter with electric mixer until fluffy. Add eggs and beat again. Add remaining ingredients and beat until fully incorporated, scraping down sides as needed. Drop dough by tablespoon size balls onto ungreased cookie sheet. Dip a glass in sugar and press down lightly on each dough ball to flatten, dipping in sugar again after each one.
- Bake at 350 for 12-14 minutes, or until lightly browned on the edges. If you would like them to be softer, bake one to two minutes less. Cool completely and then store in an airtight container until they disappear :).
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