Old-Fashioned Tea Cakes(The Way My Mother Used To Make Them)
Old-Fashioned Tea Cakes are tender, lightly sweet cookies with a buttery richness and a hint of vanilla, perfect for teatime or casual gatherings with friends and family.
Ingredients
Instructions
- Mix the self-rising flour and a dash of baking soda in a bowl.
- Make a well in the center of the flour mixture and add the egg, sugar, 1/3 cup of buttermilk, vanilla, and shortening.
- Mix with your hands until the dough is stiff; knead well.
- Roll out the dough on a floured surface to about 1/8-inch thickness.
- Cut out cookies using a cookie cutter.
- Sprinkle the cookies with sugar.
- Place the cookies on a greased cookie sheet, 1 inch apart.
- Bake at 375°F until golden brown, about 10 minutes.
Tips & Substitutions
For a richer flavor, consider substituting half of the shortening with butter, which enhances the taste. If you don't have buttermilk, you can create a substitute by mixing 1/2 cup of milk with 1/2 tablespoon of vinegar or lemon juice. Keep your dough slightly sticky for easier rolling, and use a floured surface to prevent sticking. For a fun variation, add lemon zest for a refreshing twist.
Serving Suggestions
These tea cakes are delightful on their own or paired with a cup of tea or coffee. For a festive touch, consider serving alongside a light fruit salad or even the rich flavors of New Orleans School Of Cooking Pralines. They make an excellent addition to any dessert table and can be decorated with icing or sprinkles for special occasions.
Storage & Reheating
Store leftover tea cakes in an airtight container at room temperature for up to 5 days. If you want to keep them longer, freeze them in a single layer on a baking sheet, then transfer to a freezer bag for up to 3 months. To reheat, simply warm them in a preheated oven at 350°F for about 5 minutes until they are soft.
Nutrition & Diet Analysis (per serving)
Each serving of Old-Fashioned Tea Cakes(The Way My Mother Used To Make Them) contains roughly 147 calories, with 2g protein, 15g carbohydrates, and 9g 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 regular flour instead of self-rising flour?
Yes, you can use regular all-purpose flour. Just add 1 1/2 teaspoons of baking powder and a pinch of salt for every cup of flour to mimic self-rising flour. This ensures your tea cakes rise properly and have the right texture.
How can I make these tea cakes more flavorful?
To enhance the flavor, consider adding spices like nutmeg or cinnamon to the dough. You can also incorporate vanilla bean paste instead of vanilla extract for a more intense vanilla flavor. Chopped nuts or chocolate chips can also be a delightful addition.
What if I don't have a cookie cutter?
If you don’t have a cookie cutter, you can use a glass or any round object to cut out the cookies. Alternatively, you can form the dough into squares or rectangles for a rustic look, which will still taste delicious!
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).