Grandma Holiman'S Tea Cakes
Grandma Holiman's Tea Cakes are delicate, sweet cookies with a hint of vanilla, perfect for afternoon tea or sharing with friends and family.
Ingredients
Instructions
- Cream together butter and sugar.
- Add eggs and sweet milk to the mixture.
- Sift together dry ingredients: flour, cream of tartar, and soda.
- Add dry ingredients to the wet mixture to form a soft dough.
- If necessary, add more flour to make the dough workable.
- Roll the dough thin.
- Bake quickly at 400°F until lightly golden.
Tips & Substitutions
For softer tea cakes, ensure you cream the butter and sugar thoroughly until light and fluffy. If you prefer a different flavor, try substituting almond extract for the vanilla. When rolling the dough, dust your surface with flour to prevent sticking. Keep an eye on the baking time, as ovens can vary; remove the cakes when they are just lightly golden.
Serving Suggestions
Serve Grandma Holiman's tea cakes with a cup of tea or coffee for a delightful afternoon treat. They pair wonderfully with fresh fruit or a scoop of ice cream for dessert. Consider serving them alongside Jazzy Jalapeno Rice for a unique twist, balancing sweet with savory flavors.
Storage & Reheating
Store leftover tea cakes in an airtight container at room temperature for up to 5 days. For longer storage, you can freeze them for up to 3 months. When ready to enjoy, thaw at room temperature or warm briefly in the oven at 350°F for a few minutes to restore their softness.
Nutrition & Diet Analysis (per serving)
Each serving of Grandma Holiman'S Tea Cakes contains roughly 213 calories, with 5g protein, 40g carbohydrates, and 2g fat. It is a good source of iron (12% of the Daily Value) and protein (10% 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 margarine instead of butter?
Yes, you can substitute margarine for butter in this recipe, but it may alter the flavor slightly. Use a stick margarine for baking to ensure the texture remains similar. Just be mindful of the moisture content, as some margarines can be softer.
What can I do if my dough is too sticky?
If your dough becomes too sticky, gradually add small amounts of flour until it is manageable. Make sure to incorporate the flour evenly to maintain the dough's softness. Avoid adding too much flour at once to prevent tough tea cakes.
Is it necessary to use cream of tartar?
Yes, cream of tartar is essential in this recipe as it helps stabilize the eggs and contributes to the lightness of the tea cakes. If you don’t have cream of tartar, you can substitute it with an equal amount of lemon juice or white vinegar, though the texture may vary slightly.
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).