Big Mama'S Tea Cakes
Sweet and buttery tea cakes with a crisp edge and tender center, perfect for children's parties or casual snacking, featuring vanilla flavor and a melt-in-your-mouth texture.
Ingredients
Instructions
- Mix all ingredients well.
- Press the mixture onto a large sheet pan.
- Bake at 350°F until lightly browned around the edges, about 10 to 12 minutes.
- May be rolled out and cut with cookie molds or used as is.
- Cut into shapes for children's cookie decorating parties.
- Enjoy these tasty tea cakes!
Tips & Substitutions
For a softer texture, consider using a combination of half butter and half shortening. If you don't have self-rising flour, you can substitute it with all-purpose flour and add 1.5 teaspoons of baking powder and a pinch of salt per cup. These tea cakes can also be flavored with almond extract for a twist. Remember to mix gently to avoid overworking the dough.
Serving Suggestions
These delightful tea cakes are perfect for children's cookie decorating parties; let kids use icing and sprinkles to create their own designs. They pair beautifully with a cup of tea or coffee, making them a lovely addition to afternoon gatherings. Consider serving them alongside a slice of Pudding Pumpkin Bread for a festive treat.
Storage & Reheating
Store leftover tea cakes in an airtight container at room temperature for up to 3 days. For longer storage, freeze them by placing them in a single layer on a baking sheet until solid, then transfer to a freezer bag for up to 2 months. To reheat, simply warm in a 350°F oven for about 5-7 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Big Mama'S Tea Cakes contains roughly 810 calories, with 12g protein, 122g carbohydrates, and 32g fat. It is an excellent source of vitamin C (73% of the Daily Value), dietary fiber (33% of the Daily Value), and protein (25% of the Daily Value), and a good source of potassium and calcium. It also contributes 9g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use regular flour instead of self-rising flour?
Yes, you can use all-purpose flour instead of self-rising flour. Just add 1.5 teaspoons of baking powder and a pinch of salt for each cup of regular flour to achieve the same leavening effect.
How can I make these tea cakes more flavorful?
You can enhance the flavor by adding spices like cinnamon or nutmeg, or incorporating citrus zest for a refreshing taste. Experimenting with flavored extracts, like almond or lemon, can also add a unique twist to the traditional recipe.
Can I make these tea cakes ahead of time?
Absolutely! You can prepare the dough a day in advance and refrigerate it. Just allow the dough to come to room temperature before pressing it onto the sheet pan and baking. This makes them a convenient option for parties or gatherings.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).