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.
OLD TIMEY SOUTHERN TEA CAKES RECIPE - (4.2/5)
Provided by msippigrl
Number Of Ingredients 8
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.
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.
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
NEE NEE'S OLD TIMEY TEA CAKES
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
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
AUNT BURVIN'S SOUTHERN TEA CAKES
This recipe was passed down from my great-aunt Burvin. Tea cakes are a less-sweet, puffy cookie. Enjoy!
Provided by Amber
Categories Desserts Cookies Drop Cookie Recipes
Time 8h25m
Yield 24
Number Of Ingredients 7
Steps:
- Beat white sugar, confectioners' sugar, and butter together in a stand mixer until smooth and creamy. Add eggs and vanilla extract; beat until fully incorporated. Pour oil into sugar-butter mixture; beat until smooth. Slowly add flour to sugar-butter mixture, 1 cup at a time, mixing well after each addition until dough is stiff. Refrigerate dough, 8 hours to overnight.
- Preheat oven to 350 degrees F (175 degrees C).
- Drop dough by the spoonful onto baking sheets.
- Bake in the preheated oven until lightly browned, 5 to 10 minutes. Work in batches if needed.
Nutrition Facts : Calories 293.5 calories, Carbohydrate 31.1 g, Cholesterol 35.8 mg, Fat 17.5 g, Fiber 0.6 g, Protein 2.9 g, SaturatedFat 6.2 g, Sodium 358.1 mg, Sugar 13.7 g
SOUTHERN TEA CAKES
There were nine children in our family and Mother had to stretch the budget, so she made these often for dessert. I loved them when I was a child, and they're still a special treat. In fact, I've never met anyone who doesn't like these cookies. They're so simple and quick to make.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 3 dozen.
Number Of Ingredients 6
Steps:
- In a bowl, cream together shortening and sugar. Beat in eggs. Add milk and vanilla; beat well. Stir in flour; mix well. , Drop by tablespoonfuls 2-1/2 in. apart onto greased baking sheets. Bake at 350° for 15-20 minutes.
Nutrition Facts : Calories 252 calories, Fat 11g fat (3g saturated fat), Cholesterol 25mg cholesterol, Sodium 251mg sodium, Carbohydrate 34g carbohydrate (19g sugars, Fiber 0 fiber), Protein 3g protein.
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