Cathy Janke'S Tea Cakes
Cathy Janke's Tea Cakes are buttery, tender cookies with a hint of vanilla, perfect for teatime or sharing with friends and family. They are easy to make and delightfully crisp.
Ingredients
Instructions
- Cream margarine (or margarine and shortening) until smooth and creamy.
- Add sugar, beating well.
- Add eggs, one at a time, beating after each addition.
- Incorporate sifted flour, soda, and salt, one cup at a time, mixing well.
- Add only enough flour mixture to make the dough rollable without cracking.
- Divide the dough and roll out to about 3/8-inch thickness or thinner if desired.
- Cut into cookies using your preferred cutter.
- Bake at 350° to 375° Fahrenheit until lightly browned on edges.
Tips & Substitutions
For a richer flavor, consider using half butter and half margarine. If you're looking for a lighter option, you can substitute the shortening with coconut oil. When rolling out the dough, flour your surface generously to prevent sticking, and if the dough is too soft, chill it briefly before cutting. Always ensure your oven is preheated for even baking.
Serving Suggestions
These tea cakes are delightful served with a cup of tea or coffee, making them perfect for afternoon gatherings. Consider pairing them with Wayne'S Champagne Salad for a refreshing contrast, or serve them alongside a creamy dip like 'Colleen'S Very Own Clam Dip' for a varied snack platter. They also make great additions to holiday cookie trays.
Storage & Reheating
Store the cooled tea cakes in an airtight container at room temperature for up to a week. For longer storage, freeze the cookies in a single layer on a baking sheet, then transfer to a zip-top bag. To reheat, place them in a warm oven for a few minutes until just heated through, which helps retain their softness.
Nutrition & Diet Analysis (per serving)
Each serving of Cathy Janke'S Tea Cakes contains roughly 390 calories, with 2g protein, 19g carbohydrates, and 33g fat.
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 all butter instead of margarine?
Yes, you can substitute all the margarine with butter for a richer flavor. Keep in mind that the texture might be slightly different, but the cookies will still turn out delicious.
How can I make these cookies gluten-free?
To make gluten-free tea cakes, substitute the all-purpose flour with a gluten-free flour blend. Make sure the blend includes xanthan gum for better structure, and follow the same proportions as indicated in the recipe.
What can I add for extra flavor?
You can enhance these tea cakes by adding vanilla extract or almond extract to the dough. For a fun twist, consider folding in chocolate chips or dried fruit for added texture and flavor.
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).