Kathy'S Tea Cakes
Kathy's Tea Cakes are delicate, buttery cookies with a tender crumb, perfect for afternoon tea or special occasions, appealing to those who enjoy light, sweet confections.
Ingredients
Instructions
- Mix thoroughly shortening, sugar, eggs, and vanilla.
- Blend in self-rising flour.
- Heat oven to 400°F.
- Roll dough 1/8-inch thick on a lightly floured surface.
- Cut into desired shapes.
- Place on an ungreased baking sheet.
- Bake for about 3 minutes.
- Remove when bottoms are lightly browned.
- Watch them closely; they are easy to burn.
Tips & Substitutions
For a lighter texture, you can substitute half of the shortening with unsalted butter. If you don't have self-rising flour, you can make your own by combining all-purpose flour with baking powder and salt. Keep a close eye on the cookies while baking, as they can burn quickly. Try adding lemon zest for a refreshing twist.
Serving Suggestions
These tea cakes are delightful served with a cup of tea or coffee. Consider pairing them with Pat'S Potato Soup for a cozy meal. They can also be decorated with a light glaze or icing for a festive touch. For a light dessert option, serve alongside Lime Mallow Salad for a refreshing contrast.
Storage & Reheating
Store the cooled tea cakes in an airtight container at room temperature for up to a week. For longer storage, you can freeze them in a single layer on a baking sheet, then transfer them to a freezer-safe bag for up to three months. When ready to enjoy, thaw at room temperature or reheat briefly in a warm oven.
Nutrition & Diet Analysis (per serving)
Each serving of Kathy'S Tea Cakes contains roughly 987 calories, with 17g protein, 134g carbohydrates, and 27g fat. It is an excellent source of iron (41% of the Daily Value), protein (33% of the Daily Value), and dietary fiber (22% of the Daily Value), and a good source of vitamin C. It also contributes 6g of dietary fiber toward your daily target.
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 a different type of fat instead of shortening?
Yes, you can use butter or margarine as a substitute for shortening in this recipe. Keep in mind that butter will add a richer flavor, while margarine may alter the texture slightly. If using butter, ensure it's softened before mixing for the best results.
What can I do if my dough is too sticky?
If your dough is too sticky to roll out, try adding a little more self-rising flour, about a tablespoon at a time, until it reaches a workable consistency. Make sure to flour your rolling surface generously to prevent sticking as you shape the cookies.
How can I add flavor variations to these tea cakes?
You can experiment with flavoring your tea cakes by adding spices like cinnamon or nutmeg. Other options include incorporating chocolate chips, dried fruit, or nuts into the dough. For a citrus twist, consider adding orange or lemon zest for a bright flavor enhancement.
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).