Granny White'S Tea Cakes
Granny White's Tea Cakes are delightful, lightly spiced cookies with nutmeg and vanilla, perfect for afternoon tea or sharing with friends during special occasions.
Ingredients
Instructions
- Preheat the oven to 350°F (175°C).
- In a large mixing bowl, combine sugar and melted margarine until well blended.
- Beat in the eggs one at a time, then stir in the vanilla.
- Add the baking powder and nutmeg to the mixture.
- Gradually add flour, mixing until a thin, handleable dough forms.
- If using shortening, add 1/2 teaspoon of salt to the dough.
- Roll out the dough on a floured surface to as thin a layer as possible.
- Cut into desired shapes using cookie cutters.
- Place cookies on an ungreased baking sheet.
- Bake in the preheated oven for about 12-15 minutes or until lightly golden.
- Remove from oven and let cool on wire racks.
Tips & Substitutions
For a richer flavor, consider using butter instead of margarine. If you prefer a spicier kick, you can increase the nutmeg or add a pinch of cinnamon. Ensure the dough is thin when rolling out for the best texture. If the dough is too sticky, adding a little more flour can help achieve the right consistency.
Serving Suggestions
These tea cakes are delightful served with a cup of tea or coffee, making them perfect for afternoon gatherings. They also pair beautifully with Artichoke, Green Chile Dip as a light snack option. For an indulgent treat, serve alongside a slice of Chocolate-Peanut Butter Ice Cream Pie.
Storage & Reheating
Store any leftover tea cakes in an airtight container at room temperature for up to a week. For longer storage, freeze the baked cookies in a single layer, then transfer to a freezer bag. To enjoy them again, thaw at room temperature or warm them briefly in the oven.
Nutrition & Diet Analysis (per serving)
Each serving of Granny White'S Tea Cakes contains roughly 87 calories, with 1g protein, 9g carbohydrates, and 4g 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 change the texture slightly, making the cakes denser. You might consider using a mix of both flours for a lighter result.
What can I do if my dough is too sticky?
If your dough is too sticky, gradually add more flour, a tablespoon at a time, until it reaches a manageable consistency. Make sure to work on a floured surface to prevent sticking during rolling and cutting.
Can I add chocolate chips to the recipe?
Absolutely! Adding chocolate chips is a great way to enhance the flavor of these tea cakes. Fold in about one cup of chocolate chips after combining the wet and dry ingredients for a delicious twist.
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).