Tea Cakes(Old Recipe)
Tea Cakes are classic, tender cookies with a delicate sweetness and subtle vanilla flavor. Their soft, crumbly texture makes them perfect for afternoon tea or casual gatherings. These old-fashioned treats appeal to those who enjoy simple, comforting baked goods with a nostalgic touch.
Ingredients
Instructions
- Beat sugar, Crisco, and egg together until well blended.
- Add soda and baking powder to the buttermilk and stir until it foams.
- Pour the buttermilk mixture into the creamed mixture and add vanilla.
- Gradually add flour to make a stiff dough.
- Roll out the dough and cut into cookies.
- Bake in a 400°F oven until lightly golden.
Tips & Substitutions
For a richer flavor, consider using unsalted butter instead of Crisco. If you're out of buttermilk, you can make a substitute by mixing milk with a tablespoon of vinegar or lemon juice. Ensure the dough is not too sticky; if it is, add a little more flour until it reaches the right consistency. To enhance the taste, you might add a pinch of nutmeg or cinnamon.
Serving Suggestions
Tea cakes are delightful when served warm with a cup of tea or coffee. They also pair beautifully with a dollop of whipped cream or a light glaze for added sweetness. For a more substantial dessert, serve alongside a scoop of vanilla ice cream or as part of a dessert platter with other treats like Suzy'S Key Lime Pie or Wyoming Whopper Cookies.
Storage & Reheating
Store leftover tea cakes in an airtight container at room temperature for up to 3 days. If you want to keep them fresh for longer, consider freezing them. Place the cooled cookies in a freezer-safe bag, separating layers with parchment paper, and they can last up to 3 months. To reheat, simply warm them in the oven for a few minutes until they are soft.
Nutrition & Diet Analysis (per serving)
Each serving of Tea Cakes(Old Recipe) contains roughly 491 calories, with 5g protein, 63g carbohydrates, and 5g fat. It is a good source of calcium (19% of the Daily Value), protein (11% of the Daily Value), and potassium (10% of the Daily Value). Note that it is relatively high in sodium, at 824mg per serving (36% of the Daily Value).
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 milk instead of buttermilk?
Yes, you can use regular milk by adding a tablespoon of vinegar or lemon juice to create a buttermilk substitute. Let it sit for about 5 minutes before using it in the recipe, which will help achieve the desired acidity for the dough.
How can I make these cookies more flavorful?
To enhance the flavor of your tea cakes, consider adding citrus zest such as lemon or orange, or spices like cinnamon or nutmeg. You can also fold in chocolate chips or dried fruit for an extra twist, giving the cookies a unique and delicious flavor.
What if my dough is too sticky?
If your dough is too sticky, gradually add more flour, a tablespoon at a time, until you reach a stiff dough consistency. Make sure to sprinkle a bit of flour on your work surface when rolling out the dough to prevent sticking, ensuring a smooth process.
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).