Esther Willingham'S Tea Cakes
Sweet and fragrant tea cakes with a hint of nutmeg, perfect for afternoon tea or special occasions, offering a tender crumb and delightful flavor combination.
Ingredients
Instructions
- Cream shortening and butter together until light and fluffy.
- Add well beaten eggs to the creamed mixture and mix well.
- Reserve 1 cup of flour aside.
- Combine the remaining dry ingredients (flour, baking powder, nutmeg if using) and add to the creamed mixture alternately with the cream, mixing well after each addition.
- Add vanilla extract and mix thoroughly.
- Use the reserved flour to dust the dough board when rolling out the dough.
- Roll out the dough to desired thickness and cut into shapes using a large cookie cutter.
- Dough may be chilled for easier handling before cutting.
- Bake at 425°F on an ungreased cookie sheet until edges are light brown, about 10 minutes.
Tips & Substitutions
For a lighter texture, ensure your butter and shortening are at room temperature before creaming. You can substitute half of the shortening with additional butter for a richer flavor. If you don’t have cream, milk works as a substitute, but the texture may vary slightly. Don't skip the nutmeg; it adds a warm, aromatic note to the cookies.
Serving Suggestions
These tea cakes are delightful served with a cup of tea or coffee, making them perfect for afternoon gatherings. They also pair beautifully with Luscious Potato Soup for a unique twist on a light meal. Consider drizzling them with a simple glaze or sprinkling powdered sugar on top for added sweetness.
Storage & Reheating
Store any leftover tea cakes in an airtight container at room temperature for up to a week. For longer storage, you can freeze them. Place them in a single layer in a freezer-safe container, separating layers with parchment paper. To reheat, simply warm in the oven at 350°F for about 5-7 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Esther Willingham'S Tea Cakes contains roughly 173 calories, with 2g protein, 23g carbohydrates, and 9g 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 whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but the texture may be denser. It's recommended to use half whole wheat and half all-purpose flour for a better balance while still providing some health benefits.
What can I do if my dough is too sticky?
If your dough is too sticky to roll out, you can gradually add a little more flour while mixing until the desired consistency is reached. Additionally, chilling the dough for 30 minutes can help firm it up, making it easier to handle and roll out.
Can I add chocolate chips or nuts to this recipe?
Absolutely! Feel free to fold in chocolate chips or chopped nuts into the dough before rolling it out. This adds an extra layer of flavor and texture, making the tea cakes even more enjoyable.
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).