Grandma Rudolph'S Tea Cakes
Grandma Rudolph's Tea Cakes are delicate, sweet cookies with a hint of vanilla, perfect for sharing with family and friends during teatime or special occasions.
Ingredients
Instructions
- Preheat oven to 350°F (175°C).
- Cream shortening and sugar until light and fluffy.
- Add eggs and vanilla, and mix well.
- In a separate bowl, sift together the flour and salt.
- Gradually add dry ingredients to the creamed mixture, alternating with milk, and mix until smooth.
- Roll the dough to about 1/2-inch thickness on a floured surface.
- Cut into desired shapes and sizes.
- Sprinkle with sugar.
- Bake in the preheated oven for 8 to 10 minutes, until lightly golden.
Tips & Substitutions
For a lighter texture, make sure to cream the shortening and sugar thoroughly until fluffy. If you want to try a fun twist, consider adding a bit of lemon zest or almond extract for a different flavor profile. You can substitute the shortening with unsalted butter for a richer taste. If you're out of milk, water or a non-dairy milk alternative can work in a pinch.
Serving Suggestions
Serve Grandma Rudolph's Tea Cakes with a cup of tea or coffee for a cozy afternoon snack. They also pair beautifully with fresh fruit or a scoop of ice cream for dessert. Consider sprinkling some powdered sugar on top or drizzling with a simple glaze for an elegant touch. For more delightful treats, browse more American recipes that celebrate simple, homemade goodness.
Storage & Reheating
Store leftover tea cakes in an airtight container at room temperature for up to a week. To keep them fresh longer, you can freeze them; just wrap each cake in plastic wrap and place in a freezer bag. To reheat, simply pop them in a warm oven for a few minutes to restore their delightful texture.
Nutrition & Diet Analysis (per serving)
Each serving of Grandma Rudolph'S Tea Cakes contains roughly 230 calories, with 1g protein, 10g carbohydrates, and 21g 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 make these tea cakes ahead of time?
Absolutely! You can make the dough in advance and refrigerate it for up to 3 days before rolling and baking. Alternatively, baked tea cakes can be stored for a week, or you can freeze them for longer storage, making them perfect for last-minute gatherings.
What can I use instead of shortening?
If you prefer not to use shortening, unsalted butter is a great substitute and will give the cookies a richer flavor. You can also use coconut oil for a dairy-free option. Just be sure to adjust the measurements slightly, as butter has a higher water content.
How do I know when the tea cakes are done?
Tea cakes are done when they are lightly golden around the edges. Keep an eye on them while baking, as they can go from perfectly baked to overdone quickly. A gentle press in the center should leave a soft imprint but not stick to your finger.
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).