Dudley'S Tea Cakes
Dudley's Tea Cakes are sweet, tender cookies with a delicate vanilla flavor, perfect for teatime or sharing with friends, offering a nostalgic homemade treat.
Ingredients
Instructions
- Cream sugar and Crisco together.
- Add eggs one at a time, mixing well after each addition.
- Add baking powder, vanilla, milk, and flour; mix until well combined.
- Roll the dough into small balls and place on a greased cookie sheet.
- Flatten each ball with your fingers.
- Bake at 325°F for 10 to 12 minutes or until light brown around the edges.
Tips & Substitutions
For a lighter texture, consider substituting half of the Crisco with unsalted butter. If you prefer a richer flavor, try adding a teaspoon of almond extract in addition to the vanilla. Ensure your eggs are at room temperature for better incorporation. Remember to preheat your oven to ensure even baking and check for doneness a minute or two earlier than the suggested time to avoid overbaking.
Serving Suggestions
These tea cakes are delightful served warm with a cup of tea or coffee. Consider pairing them with fresh fruit or a light whipped cream for an added treat. They also make a lovely accompaniment to a light lunch, such as That'S It Salad. For a fun twist, drizzle with a simple glaze or serve alongside Snickerdoodle Cookies(My Kids Love These; Great For Dunking In Milk.)
Storage & Reheating
Store any leftover tea cakes in an airtight container at room temperature for up to a week. They can also be frozen for longer storage; simply place them in a freezer-safe bag or container. To reheat, pop them in a 300°F oven for about 5-7 minutes, or until warmed through, preserving their soft texture.
Nutrition & Diet Analysis (per serving)
Each serving of Dudley'S Tea Cakes contains roughly 1220 calories, with 17g protein, 195g carbohydrates, and 27g fat. It is an excellent source of calcium (97% of the Daily Value), iron (85% of the Daily Value), and vitamin C (56% of the Daily Value), and a good source of potassium and dietary fiber. Note that it is relatively high in sodium, at 1255mg per serving (55% of the Daily Value).
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 regular all-purpose flour. Just be sure to add 1 1/2 teaspoons of baking powder and a pinch of salt to ensure the proper rise. This will help replicate the texture you would get from self-rising flour.
How can I make these tea cakes more flavorful?
Consider adding spices like cinnamon or nutmeg to the dough for a warm flavor profile. You could also fold in chocolate chips or nuts for added texture. Experimenting with different extracts, like lemon or orange, can also enhance the overall taste of the cakes.
What should I do if the dough is too sticky?
If your dough feels too sticky to handle, try chilling it in the refrigerator for about 30 minutes. This will firm it up and make it easier to roll into balls. Additionally, lightly flour your hands and the surface when handling the dough.
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).