Mam-Maw'S Tea Cakes
Mam-Maw's Tea Cakes are tender, buttery cookies with a hint of vanilla, perfect for sharing with family and friends during special occasions or everyday treats.
Ingredients
Instructions
- Cream the sugar and shortening together.
- Add eggs and beat well until thoroughly mixed.
- Add baking powder, water, vanilla, and a pinch of salt.
- Add enough flour to roll out easily on a floured board.
- Cut into desired shapes and bake in a moderate 350° oven until done.
Tips & Substitutions
For a softer texture, consider using unsalted butter instead of shortening. If you're out of vanilla extract, almond extract can be a delightful substitute. Be sure to add flour gradually to avoid a dough that's too stiff; the goal is a soft, rollable dough. For an interesting twist, try incorporating a dash of nutmeg or cinnamon for added flavor, which also complements the sweetness of the tea cakes.
Serving Suggestions
Mam-Maw's Tea Cakes are delightful paired with a cup of tea or coffee, making them perfect for afternoon gatherings. For an added treat, serve them alongside a scoop of Angel Mousse for a creamy contrast. They also make excellent snacks for lunchboxes or as a sweet surprise after dinner, especially alongside a cup of warm milk.
Storage & Reheating
Once the tea cakes have cooled, store them in an airtight container at room temperature for up to a week. If you'd like to keep them longer, freeze them in a single layer on a baking sheet, then transfer to a freezer-safe bag. To reheat, simply warm them in the oven at 300°F for about 5-10 minutes until soft.
Nutrition & Diet Analysis (per serving)
Each serving of Mam-Maw'S Tea Cakes contains roughly 188 calories, with 2g protein, 26g carbohydrates, and 3g fat. It is an excellent source of vitamin C (24% of the Daily Value) and calcium (23% of the Daily Value), and a good source of dietary fiber. Note that it is relatively high in sodium, at 990mg per serving (43% 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 whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but keep in mind that the texture may be denser. It's best to start with a 50-50 mix of whole wheat and all-purpose flour to maintain some lightness while adding nutritional benefits.
How can I make these tea cakes more festive for a holiday?
To make them more festive, consider adding colored sprinkles on top of the tea cakes before baking or drizzling them with a simple icing made from powdered sugar and milk. This not only adds color but also enhances the sweetness, making them perfect for celebrations.
Can I make the dough ahead of time?
Absolutely! You can prepare the dough ahead of time and refrigerate it for up to 24 hours. Just wrap it tightly in plastic wrap. When you're ready to bake, let it sit at room temperature for about 15-20 minutes to soften before rolling out.
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).