Mamma'S Tea Cakes(Aunt Lizzie Knight'S Tea Cakes)
Mamma's Tea Cakes are tender, flavorful cookies infused with nutmeg and vanilla, perfect for teatime or special occasions, appealing to those who enjoy classic, aromatic treats.
Ingredients
Instructions
- Put flour in a very large mixing bowl.
- Make a hole in the flour and put in the ingredients.
- Work flour from all sides of the pan into other ingredients until dough is formed and hard enough to pinch off.
- Pinch off pieces of dough and press into cookies.
- Dough can be rolled and cut with cookie cutter.
- Place on greased cookie sheet and bake at 375° for 10 to 15 minutes or until golden brown.
Tips & Substitutions
For best results, ensure your shortening is softened but not melted before mixing. You can substitute half of the shortening with unsweetened applesauce for a lighter version. If you want a different flavor, try adding a teaspoon of cinnamon or a splash of almond extract. For a fun twist, consider incorporating mini chocolate chips or dried fruit into the dough.
Serving Suggestions
These delightful tea cakes are perfect for afternoon tea or as a sweet snack. Serve them alongside a hot cup of tea or coffee. They also pair beautifully with Luscious Strawberry Party Punch for a festive touch. For a more indulgent experience, drizzle with a simple glaze or dust with powdered sugar before serving.
Storage & Reheating
Store leftover tea cakes in an airtight container at room temperature for up to a week. For longer storage, freeze them in a zip-top bag for up to three months. To reheat, place them in a 350°F oven for about 5-10 minutes to restore their freshness and warmth.
Nutrition & Diet Analysis (per serving)
Each serving of Mamma'S Tea Cakes(Aunt Lizzie Knight'S Tea Cakes) contains roughly 2560 calories, with 21g protein, 223g carbohydrates, and 186g fat. It is an excellent source of vitamin C (140% of the Daily Value), dietary fiber (110% of the Daily Value), and protein (41% of the Daily Value). It also contributes 31g 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 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 tea cakes. If you do, consider adding a bit more liquid to the dough to achieve the right consistency.
What if I don't have nutmeg?
If you don't have nutmeg, you can substitute it with ground cinnamon or a blend of ground ginger and allspice. This will give your tea cakes a different but still delicious flavor profile.
How do I know when the tea cakes are done baking?
The tea cakes are done when they turn golden brown around the edges and a toothpick inserted into the center comes out clean. Keep an eye on them, as baking times can vary slightly based on your oven.
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).