Nanny'S Tea Cake
Nanny's Tea Cake is a delightful treat that combines the sweet flavors of vanilla and lemon, creating a comforting and nostalgic experience. Perfect for family gatherings or a cozy afternoon tea, these soft, buttery cookies are sure to please both young and old alike.
Ingredients
Instructions
- Preheat oven to 350°.
- In a large bowl, cream the sugar, shortening, eggs, and extracts.
- Gradually add flour, kneading until the mixture is stiff enough to roll.
- On a lightly floured surface, roll the dough to 1/4-inch thickness.
- Cut into desired shapes.
- Place on greased cookie sheets and bake for 10 minutes.
Tips & Substitutions
For a richer flavor, consider substituting half of the shortening with butter. If you're looking for a lighter version, use unsweetened applesauce instead of shortening. Make sure to knead the dough until it's just stiff enough to roll without being overly dry. If the dough is too sticky, add a little more flour gradually. This recipe is reminiscent of the No Roll Sugar Cookie but with a unique twist.
Serving Suggestions
These tea cakes are delightful served with a cup of tea or coffee. Consider adding a light sprinkle of powdered sugar on top for a touch of sweetness. They also pair beautifully with Picnic Coconut Pie for a delightful dessert spread. For a fun twist, serve them alongside a fruit salad or yogurt for a light brunch.
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 bag. To reheat, simply warm them in the oven at 300°F for a few minutes until just heated through, ensuring they stay soft.
Nutrition & Diet Analysis (per serving)
Each serving of Nanny'S Tea Cake contains roughly 1329 calories, with 26g protein, 206g carbohydrates, and 28g fat. It is an excellent source of iron (64% of the Daily Value), protein (52% of the Daily Value), and dietary fiber (33% of the Daily Value), and a good source of potassium. It also contributes 9g 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 the texture may be denser. It's recommended to start with half whole wheat and half all-purpose to balance flavor and texture. Adjust the liquid slightly if needed, as whole wheat flour absorbs more moisture.
How do I know when the tea cakes are done baking?
Tea cakes are done when they are lightly golden around the edges and firm to the touch. They should not be overly brown. Keep an eye on them, as baking times can vary based on your oven. A good rule of thumb is to check them a minute or two before the recommended baking time.
Can I add flavor variations to the dough?
Absolutely! You can add spices like cinnamon or nutmeg for warmth, or mix in chocolate chips, nuts, or dried fruits for extra texture and flavor. Just be mindful not to overdo it; a cup of mix-ins is usually a good amount to keep the balance of the dough right.
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).