Grandmother'S 1600'S Tea Cakes
Grandmother's 1600s Tea Cakes are nostalgic, sweet, and rich cookies with vanilla and buttery flavors, perfect for holiday gatherings or teatime indulgence.
Ingredients
Instructions
- Cream butter and sugar together until light and fluffy.
- Add eggs and beat well to incorporate.
- Mix in vanilla extract.
- Combine milk, salt, soda (if using), and baking powder, then add to the creamed mixture.
- Gradually add flour until a stiff dough forms, using about 2 1/2 pounds.
- Optionally, let the dough rest for one hour before rolling.
- Roll out the dough on a floured surface to desired thickness.
- Cut into shapes using cookie cutters.
- Bake at 375°F (190°C) until cookies are slightly brown, about 10 minutes.
- Remove from oven, cool, and enjoy!
Tips & Substitutions
For a lighter texture, consider using half butter and half margarine. You can substitute almond extract for vanilla for a different flavor profile. If the dough is too sticky, add a little more flour. To make the cookies more festive, try adding colorful sprinkles or icing from Aunt Vera's Chocolate Icing after baking.
Serving Suggestions
These delightful tea cakes can be served as a sweet snack or dessert. Pair them with a cup of tea or coffee for a cozy experience. For a festive touch, serve alongside Lillie Mae Whittaker's Salad Dressing for a light salad that balances the sweetness of the cakes. They also make great gifts when packaged nicely.
Storage & Reheating
Store the tea cakes in an airtight container at room temperature for up to a week. If you want to keep them longer, freeze the baked cookies in a single layer, then transfer them to a freezer-safe bag for up to three months. To enjoy, thaw at room temperature or warm them briefly in the oven.
Nutrition & Diet Analysis (per serving)
Each serving of Grandmother'S 1600'S Tea Cakes contains roughly 61 calories, with 1g protein, 10g carbohydrates, and 1g 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 it may result in denser cookies. To maintain a lighter texture, consider using a combination of both flours. You can also add a bit more liquid to compensate for the additional absorption of whole wheat flour.
How can I make these cookies more flavorful?
To enhance the flavor, try adding spices such as nutmeg or cinnamon to the dough. You can also incorporate citrus zest like lemon or orange for a refreshing twist. Experimenting with different extracts, such as almond or lemon, can also elevate the overall taste of your tea cakes.
What can I do if my dough is too sticky?
If the dough is too sticky to roll out, sprinkle a little flour on your work surface and on the dough itself. Knead in small amounts of flour until it reaches a manageable consistency. Alternatively, you can chill the dough in the refrigerator for about 30 minutes to make it easier to handle.
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).