Tea Cakes (Cookies)
Delightful tea cakes with a tender, buttery texture and subtle vanilla flavor, perfect for teatime gatherings or as a sweet treat for any occasion.
Ingredients
Instructions
- Combine Crisco, sugar, eggs, and vanilla in a mixing bowl.
- Beat well until smooth and creamy.
- Gradually add sifted self-rising flour, mixing thoroughly after each addition.
- Mix until the dough is well combined.
- Roll the dough to 1/2-inch thickness on a floured surface.
- Cut into desired shapes with cookie cutters.
- Place cookies on an ungreased cookie sheet.
- Bake at 375°F for about 8 to 10 minutes, or until lightly golden.
Tips & Substitutions
For a richer flavor, consider substituting half of the Crisco with unsalted butter. If you want a lighter texture, you could use all-purpose flour with baking powder instead of self-rising flour. Make sure to chill the dough for at least 30 minutes before rolling to prevent sticking. These tea cakes can be embellished with icing or sprinkles for a festive touch.
Serving Suggestions
These delightful tea cakes are perfect for afternoon tea or as a sweet treat alongside coffee. They pair beautifully with Mom'S Chutney Cheese Spread for a savory contrast. Serve them plain or with a light glaze for extra sweetness, and consider adding fresh fruit or whipped cream for a delightful dessert option.
Storage & Reheating
Store leftover tea cakes in an airtight container at room temperature for up to one week. For longer storage, freeze them in a single layer on a baking sheet, then transfer to a zip-top bag. To reheat, place them in a preheated oven at 350°F for about 5 minutes to restore their softness.
Nutrition & Diet Analysis (per serving)
Each serving of Tea Cakes (Cookies) contains roughly 1047 calories, with 23g protein, 183g carbohydrates, and 2g fat. It is an excellent source of iron (56% of the Daily Value), protein (46% of the Daily Value), and dietary fiber (27% of the Daily Value), and a good source of vitamin C and potassium. It also contributes 8g of dietary fiber toward your daily target.
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 margarine instead of Crisco?
Yes, you can use margarine instead of Crisco, but keep in mind that it may alter the texture slightly. Margarine can make the cookies a bit softer. Ensure you use a stick form of margarine for better results, and remember to soften it before mixing.
How can I make these cookies gluten-free?
To make these tea cakes gluten-free, substitute the self-rising flour with a gluten-free all-purpose blend that contains xanthan gum. This will help maintain the texture. Be sure to check the brand's recommendations for best results, as some may require additional adjustments.
What can I add to enhance the flavor?
You can enhance the flavor of these tea cakes by adding citrus zest, such as lemon or orange, into the dough. Additionally, including spices like cinnamon or nutmeg can provide a warm, inviting taste. For a chocolate version, fold in mini chocolate chips for a delightful twist.
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).