Old Time Tea Cake "Cookies"
Old Time Tea Cake Cookies are light, sweet, and crisp treats with a subtle vanilla flavor, perfect for afternoon tea or nostalgic baking sessions.
Ingredients
Instructions
- In a large bowl, add sugar and Crisco at room temperature.
- Blend with a spoon by hand until well combined.
- Add eggs one at a time, mixing well after each addition.
- Add sweet milk and vanilla, and mix thoroughly by hand.
- Sift together flour and baking powder, then gradually add to the mixture.
- Pat the dough on a floured cloth and roll out as thin as desired.
- Cut out cookies with a round cookie cutter.
- Bake at 350 degrees Fahrenheit until light brown.
Tips & Substitutions
For a lighter texture, consider using half butter and half Crisco. If you prefer a sweeter cookie, you can add a bit more sugar or even some brown sugar for a deeper flavor. Experiment with adding spices like nutmeg or cinnamon to the dough for a unique twist. Ensure that you roll the dough evenly to avoid uneven baking.
Serving Suggestions
These Old Time Tea Cake Cookies are perfect with a cup of tea or coffee. For a delightful dessert platter, serve them alongside Lemon Cream Fruit Dip or a slice of your favorite cake. They also make a charming addition to a picnic spread or afternoon tea, pairing wonderfully with light salads like Spicy Broccoli Soup.
Storage & Reheating
Store leftover cookies in an airtight container at room temperature for up to a week. If you want to keep them longer, freeze the cookies in a single layer, then transfer them to a freezer-safe bag. To reheat, simply warm them in the oven at 300 degrees Fahrenheit for a few minutes until they become soft again.
Nutrition & Diet Analysis (per serving)
Each serving of Old Time Tea Cake "Cookies" contains roughly 204 calories, with 3g protein, 37g carbohydrates, and 3g 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-purpose flour instead of cake flour?
Yes, all-purpose flour works well in this recipe. The cookies may not be as tender as those made with cake flour, but they will still turn out delicious. Just ensure you measure the flour correctly to maintain the proper texture.
What can I do if my dough is too sticky?
If your dough is too sticky, try adding a little more flour, one tablespoon at a time, until it reaches a manageable consistency. Alternatively, chilling the dough in the refrigerator for about 30 minutes can also help firm it up for easier rolling.
How do I know when the cookies are done baking?
The cookies are done when they are lightly golden on the edges but still soft in the center. Keep a close eye on them as baking times can vary based on your oven. It's better to underbake slightly, as they will continue to firm up as they cool.
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).