"First Prize" Tea Cakes
Deliciously crisp tea cakes with a rich vanilla flavor, perfect for tea time or as a sweet snack, appealing to all ages and suitable for various occasions.
Ingredients
Instructions
- Cream sugar, margarine, oil, and eggs together.
- Add all other ingredients and mix well.
- Drop dough by teaspoon onto cookie sheet.
- Bake at 325°F for 15 minutes.
Tips & Substitutions
For a lighter texture, consider using half butter and half margarine instead of all margarine. If you're out of cream of tartar, you can substitute with an equal amount of lemon juice or vinegar. Adjust the sweetness to your liking by reducing the sugar slightly, or add a pinch of salt to enhance the flavors.
Serving Suggestions
These tea cakes are delightful on their own, but you can enhance them with a dusting of powdered sugar or a drizzle of icing. They pair wonderfully with a cup of tea or coffee, making them perfect for afternoon gatherings. For a fun twist, serve alongside Chocolate Munchies for a delightful dessert spread.
Storage & Reheating
Store leftover tea cakes in an airtight container at room temperature for up to a week. If you want to keep them fresh longer, consider refrigerating them for up to two weeks. To reheat, simply warm them in an oven at low heat for about 5-10 minutes to restore their softness.
Nutrition & Diet Analysis (per serving)
Each serving of "First Prize" Tea Cakes contains roughly 117 calories, with 0g protein, 23g carbohydrates, and 0g fat. It is an excellent source of potassium (106% 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 a different type of oil in this recipe?
Yes, you can substitute vegetable oil with other neutral oils like canola or sunflower oil. However, avoid using strong-flavored oils like olive oil, as they may alter the taste of the tea cakes.
What can I do if my dough is too sticky?
If your dough is sticky, you can add a little more flour, one tablespoon at a time, until it reaches a workable consistency. Be careful not to add too much flour, or the tea cakes may become dry.
Can I freeze these tea cakes?
Absolutely! To freeze, place the cooled tea cakes in a single layer on a baking sheet until frozen, then transfer them to an airtight container. They can be frozen for up to three months. Thaw at room temperature before enjoying.
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).