Mother'S Tea Cakes
Mother's Tea Cakes are delicate, sweet cookies with a tender crumb and subtle vanilla flavor. Perfect for afternoon tea or a light dessert, they appeal to those who enjoy classic, homemade treats with a hint of nostalgia. Their crisp edges and soft center make them a delightful accompaniment to any tea time.
Ingredients
Instructions
- Mix shortening, sugar, and salt together.
- Alternately mix flour, eggs, vanilla, and milk together.
- Add baking powder and beat very well.
- Roll the dough thin and cut out with a biscuit cutter or cookie cutter.
- Bake at 375°F (190°C) for 15 minutes.
Tips & Substitutions
For a richer flavor, consider substituting half of the shortening with unsalted butter. You can also add a pinch of nutmeg or almond extract for an extra layer of warmth. Make sure to roll the dough evenly for consistent baking. If you prefer a sweeter treat, you can dust the finished cakes with powdered sugar or dip them in chocolate for a fun twist.
Serving Suggestions
These delightful tea cakes are perfect for a cozy afternoon tea or as a sweet snack. They pair beautifully with a cup of Earl Grey or your favorite herbal tea. For a fun twist, serve them alongside Lemon Freeze Cheesecake for a contrast of flavors or a light fruit salad to refresh the palate.
Storage & Reheating
Store any leftover tea cakes in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them, where they can last up to a week. To reheat, place them in a preheated oven at 350°F (175°C) for about 5-7 minutes to regain their softness and warmth.
Nutrition & Diet Analysis (per serving)
Each serving of Mother'S Tea Cakes contains roughly 242 calories, with 6g protein, 46g carbohydrates, and 1g fat. It is a good source of iron (14% of the Daily Value) and protein (11% 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 use a blend of both for a lighter result. If you do use all whole wheat flour, consider adding a bit more liquid to the dough to compensate.
What can I do if my dough is too sticky?
If you find your dough is too sticky, try adding a little more flour, a tablespoon at a time, until it reaches a workable consistency. Be careful not to add too much, as it can alter the texture of the final product.
Can these tea cakes be frozen?
Yes, these tea cakes freeze well! Allow them to cool completely, then place them in a single layer on a baking sheet to freeze. Once frozen, transfer them to an airtight container or freezer bag, where they can last up to 3 months. Thaw at room temperature when ready to enjoy.
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).