Nee Nees Old Timey Tea Cakes Recipes

OLD TIMEY TEA CAKES

Steps:

• Cream margarine and sugar together well.
• Add eggs; cream well.
• Sift all dry ingredients together.
• Stir in dry ingredients and vanilla extract.
• Mix well.
• Drop by teaspoons.
• onto a greased cookie sheet.
• Bake at 375 degrees until done.
• Remove from cookie sheet.
• Cool then store in a tin or airtight container.

NEE NEE'S OLD TIMEY TEA CAKES

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.

GRANDMOTHER'S OLD-TIME TEA CAKES

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.

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 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.

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 TIMEY SOUTHERN TEA CAKES RECIPE - (4.2/5)

Steps:

• Prepare a lightly floured work surface. Line a baking sheet with parchment paper or lightly grease it. Preheat oven to 350°F. Whisk together the flour, baking powder, and salt. Set aside. In a large mixing bowl and using a hand mixer, beat the butter, sugar, and whisked eggs until creamy. Beat in the vanilla, milk, and flour mixture until well blended, adding another tablespoon of milk if needed for the dough to come together. Dump dough onto the floured surface, sprinkle flour over dough then roll out to about 1/4-inch thick, or a little thicker. Cut dough out with a 3" cookie or biscuit cutter - OR roll into 1 1/2" balls. Place on baking sheet. Bake for about 13-15 minutes (balls may take a bit longer), or just until bottoms are very lightly browned. Let cool on pan for 1 minute then remove tea cakes to a wire cooling rack. If desired, while they are still hot, dip the tops in sugar.