Grandma Airhart'S "Tea Cakes"
Grandma Airhart's Tea Cakes are delicate, lightly spiced cookies with a hint of vanilla and nutmeg, perfect for afternoon tea or sharing with friends.
Ingredients
Instructions
- Cream the shortening and sugar together.
- Add the egg and mix well.
- Sift the dry ingredients (flour, baking powder, salt, nutmeg if using) together.
- Alternate adding the dry ingredients and liquids (milk and vanilla) to the creamed mixture, mixing after each addition.
- Chill the dough for several hours before rolling out.
- When the dough is at the desired thickness, sprinkle sugar over the surface and lightly roll.
- Alternatively, form the dough into a roll and freeze.
- Slice into cookies, place on a baking sheet, and sprinkle with sugar.
- Bake in an oven at an appropriate temperature until lightly browned, depending on cookie thickness.
Tips & Substitutions
For best results, ensure that your shortening is at room temperature before creaming it with sugar to achieve a light, fluffy texture. If you prefer a slightly different flavor, consider substituting some of the all-purpose flour with whole wheat flour for a nuttier taste. Adding a touch of cinnamon along with the nutmeg can enhance the spices in these tea cakes.
Serving Suggestions
Serve these delightful tea cakes with a cup of your favorite tea or coffee for a cozy afternoon treat. They also pair beautifully with Lenny's Favorite Banana Cake for a sweet dessert spread. For a festive touch, consider adding a light glaze or icing on top and garnishing with colorful sprinkles.
Storage & Reheating
Store leftover tea cakes in an airtight container at room temperature for up to a week. For longer storage, freeze the cookies in an airtight container or freezer bag for up to three months. To enjoy them later, simply thaw at room temperature or warm them in a preheated oven for a few minutes to revive their texture.
Nutrition & Diet Analysis (per serving)
Each serving of Grandma Airhart'S "Tea Cakes" contains roughly 1305 calories, with 12g protein, 135g carbohydrates, and 79g fat. It is an excellent source of calcium (37% of the Daily Value), iron (26% of the Daily Value), and protein (25% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 855mg per serving (37% 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 butter instead of shortening?
Yes, you can substitute butter for shortening in this recipe, which will give the tea cakes a richer flavor. Just keep in mind that the texture may be slightly different, as butter can make the cookies a bit denser.
How can I make these cookies more flavorful?
To enhance the flavor of your tea cakes, consider adding a teaspoon of almond extract along with the vanilla. You can also mix in chocolate chips or nuts for extra texture and taste.
What if my dough is too sticky to roll out?
If your dough is too sticky, try chilling it for an additional 30 minutes to make it easier to handle. You can also dust your work surface and rolling pin with flour to prevent sticking while rolling out.
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).