Old Fashion Tea Cakes(Roll And Cut Cookies)
Old Fashion Tea Cakes are classic, buttery cookies with a melt-in-your-mouth texture, perfect for teatime or special occasions, appealing to those who love nostalgic, sweet treats.
Ingredients
Instructions
- Preheat oven to 425°F.
- In a large mixing bowl, combine all ingredients and beat until well mixed.
- The mixture will be sticky and thick.
- Divide the dough into 2 or 3 portions for easier rolling.
- Place each portion on a well-floured surface, sprinkle a little flour on top, and roll out to about 1/4 inch thickness.
- Cut with a 3-inch cutter and space cookies about 2 inches apart on an ungreased cookie sheet.
- Bake for 7-10 minutes or until lightly browned on top.
Tips & Substitutions
For a less sticky dough, chill it in the refrigerator for 30 minutes before rolling. If you're out of self-rising flour, you can substitute with all-purpose flour and add 1 1/2 teaspoons of baking powder and 1/2 teaspoon of salt. Experiment with flavor by adding lemon zest or almond extract for a unique twist. These cookies can be flavored similarly to Apricot Filled Cookies if you want a fruity variation.
Serving Suggestions
These tea cakes are delightful on their own or neatly dusted with powdered sugar. Serve them alongside a cup of tea or coffee for a classic pairing. They also make a great addition to a dessert platter with offerings like Greg'S Pistachio Cake or Moist Pineapple Cake for a variety of flavors and textures.
Storage & Reheating
Store leftover tea cakes in an airtight container at room temperature for up to one week. To keep them fresh, you can layer parchment paper between the cookies. If you want to enjoy them warm later, reheat in a preheated oven at 350°F for about 5 minutes to regain their original texture.
Nutrition & Diet Analysis (per serving)
Each serving of Old Fashion Tea Cakes(Roll And Cut Cookies) contains roughly 137 calories, with 1g protein, 13g carbohydrates, and 7g fat. It is a good source of vitamin C (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 butter instead of shortening?
Yes, you can substitute butter for shortening in this recipe. However, it may change the texture slightly, making the cookies a bit crispier. Be sure to use unsalted butter, and if you prefer a softer cookie, consider chilling the dough before rolling.
How can I make these cookies more festive?
To make your tea cakes more festive, consider adding colorful sprinkles on top before baking, or drizzle with a simple icing after they cool. You can also cut them into holiday shapes using cookie cutters for special occasions.
Can I freeze these cookies?
Absolutely! You can freeze the unbaked dough or the baked cookies. For dough, wrap it tightly in plastic wrap and store in an airtight container for up to three months. For baked cookies, layer them with parchment paper in a freezer-safe container. Thaw at room temperature before serving.
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).