Mammy'S Tea Cakes
Mammy's Tea Cakes are classic, sweet cookies with a tender texture and rich vanilla flavor, perfect for teatime or sharing with family and friends.
Ingredients
Instructions
- Combine Crisco and sugars in a bowl and mix.
- In a separate bowl, combine baking soda, salt, and flour and mix together with a spoon.
- Add the flour mixture to the Crisco and sugar mixture, then add vanilla and beaten eggs.
- Mix until well combined.
- Drop batter onto a cookie sheet using a teaspoon.
- Flatten each cookie with the tines of a fork and sprinkle with sugar.
Tips & Substitutions
For a lighter texture, consider using half butter and half Crisco instead of all Crisco. You can also substitute half of the all-purpose flour with whole wheat flour for added nutrition. If you prefer a sweeter cookie, add a touch more sugar or incorporate chocolate chips for a richer flavor. Ensure all ingredients are at room temperature for better mixing.
Serving Suggestions
These tea cakes are delightful served warm with a cup of tea or coffee. Pair them with a side of fresh fruit for a balanced snack. They also make a lovely addition to a brunch spread, alongside items like Pumpkin Cranberry Bread or Joanne'S Mother'S Secret Sugar Cookie Recipe. For extra indulgence, consider a scoop of Maple-Vanilla Ice on top.
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 single layer on a baking sheet, then transfer to a freezer-safe bag for up to three months. To reheat, simply warm them in a preheated oven at 350°F for a few minutes until soft.
Nutrition & Diet Analysis (per serving)
Each serving of Mammy'S Tea Cakes contains roughly 41 calories, with 0g protein, 7g carbohydrates, and 0g 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 a different type of fat instead of Crisco?
Yes, you can use unsalted butter or margarine as a substitute for Crisco. This will change the flavor slightly, giving the cookies a richer taste while still maintaining a similar texture. Just make sure the butter is softened for easier mixing.
How can I make these cookies less sweet?
To reduce the sweetness, you can cut back on both the granulated and brown sugar by about a quarter. Additionally, consider adding a pinch of cinnamon or nutmeg to enhance the flavor without increasing the sugar content.
What can I do if my dough is too sticky?
If the dough is too sticky to handle, you can add a bit more flour, one tablespoon at a time, until it reaches a manageable consistency. Alternatively, chilling the dough in the refrigerator for about 30 minutes can help firm it up, making it easier to drop onto the cookie sheet.
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).