Old-Fashioned Tea Cakes With Chocolate Icing
Old-Fashioned Tea Cakes with Chocolate Icing are soft, flavorful cookies perfect for teatime or special occasions. They feature a tender crumb with a hint of vanilla and are complemented by rich chocolate icing. Ideal for those who enjoy classic baked treats with a nostalgic touch.
Ingredients
Instructions
- Mix margarine, shortening, sugar, and eggs until well blended.
- Mix buttermilk and vanilla together in a separate bowl.
- Combine dry ingredients: flour, baking powder, baking soda, and salt.
- Add buttermilk mixture and dry ingredients alternately to the creamed mixture, mixing well after each addition.
- Roll out the dough on a floured cloth and cut into desired shapes.
- Bake on a foil-covered cookie sheet at 375°F until lightly browned, about 10 minutes.
Tips & Substitutions
To achieve the best texture, make sure your margarine and shortening are at room temperature before mixing. If you don't have buttermilk, you can substitute it with regular milk mixed with a teaspoon of vinegar or lemon juice. For a richer flavor, consider adding a teaspoon of almond extract alongside the vanilla. Ensure your baking powder and baking soda are fresh for optimal rising.
Serving Suggestions
These tea cakes are delightful on their own, but you can serve them alongside a cup of tea or coffee for a classic pairing. Consider adding a light dusting of powdered sugar or a side of Mother'S Jello Salad for a refreshing contrast. For an indulgent dessert, layer them with whipped cream and fresh berries.
Storage & Reheating
Store any leftover tea cakes in an airtight container at room temperature for up to three days. If you want to keep them longer, freeze the uniced cakes for up to three months. To reheat, simply warm them in a 350°F oven for about 5-7 minutes, or until they are just heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Old-Fashioned Tea Cakes With Chocolate Icing contains roughly 100 calories, with 0g protein, 5g carbohydrates, and 4g 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 all butter instead of margarine and shortening?
Yes, you can substitute all the margarine and shortening with butter for a richer flavor. Just keep in mind that it may alter the texture slightly, making the cakes a bit denser.
What can I do if my dough is too sticky?
If your dough is too sticky to roll out, add a little more flour, one tablespoon at a time, until you reach a workable consistency. Be cautious not to add too much, as it can affect the final texture.
Can I add chocolate chips to the batter?
Absolutely! Adding chocolate chips is a great way to enhance the flavor. Fold in about a cup of semi-sweet or milk chocolate chips after combining the wet and dry ingredients, and adjust baking time if necessary.
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).