Old Fashioned Tea Cakes(Cookies)
Old Fashioned Tea Cakes are delicate, lightly spiced cookies with nutmeg and vanilla, perfect for teatime or special occasions, appealing to those who love classic, tender baked treats.
Ingredients
Instructions
- Grease a baking sheet lightly.
- Preheat oven to 425°F (moderately hot) about 10 minutes before baking.
- Measure sugar and shortening into a mixing bowl and cream well.
- Add egg and beat until smooth and fluffy.
- Stir in nutmeg, vanilla, and salt.
- Stir soda into buttermilk and add flour and buttermilk alternately in 2 or 3 portions, beginning and ending with flour, stirring gently until just smooth between additions.
- Remove 1/3 of dough at a time to a floured pastry cloth and roll out about 1/8-inch thick.
- Cut with a 2 1/2-inch cutter and lift out with a pancake turner onto the baking sheet.
- Bake for 8 to 10 minutes.
Tips & Substitutions
For a richer flavor, consider substituting half of the shortening with butter. If you prefer, you can use a gluten-free all-purpose flour blend to make this recipe gluten-free. Make sure to roll the dough out on a well-floured surface to prevent sticking. Also, chill the dough for 30 minutes before rolling for easier handling.
Serving Suggestions
These tea cakes pair beautifully with a cup of tea or coffee, making them a delightful afternoon treat. Consider serving them alongside Quick Deviled Eggs for a light brunch or as a sweet ending to a meal. They can also be enjoyed with a spread of jam for added flavor.
Storage & Reheating
Store the cooled tea cakes in an airtight container at room temperature for up to one week. For longer storage, you can freeze them. Place layers of parchment paper between the cookies to prevent sticking and store in a freezer-safe bag. To enjoy, simply thaw at room temperature or warm in the oven.
Nutrition & Diet Analysis (per serving)
Each serving of Old Fashioned Tea Cakes(Cookies) contains roughly 24 calories, with 1g protein, 4g 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 milk instead of buttermilk?
Yes, you can substitute buttermilk with regular milk mixed with a teaspoon of vinegar or lemon juice, letting it sit for 5 minutes to sour. Alternatively, plain yogurt or sour cream thinned with a little milk can also work as a substitute.
What should I do if the dough is too sticky?
If the dough is too sticky to roll out, try adding a little more flour, one tablespoon at a time, until it reaches a manageable consistency. Make sure to flour your rolling surface and rolling pin well to help with the sticking.
How can I ensure my tea cakes are soft and tender?
To keep your tea cakes soft, avoid overmixing the dough once the flour is added. Mix just until combined and be careful not to roll them out too thin. Keeping an eye on the baking time is also crucial; take them out as soon as the edges start to turn golden.
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).