Texas Tea Cakes
Texas Tea Cakes are buttery, sweet cookies with subtle orange and vanilla flavors, perfect for gatherings or as a delightful treat with coffee or tea.
Ingredients
Instructions
- Cream sugar and butter; add eggs.
- Sift 4 cups of flour, baking powder, and salt together and add slowly to the egg mixture.
- Add vanilla and orange flavorings.
- Mix with a mixer.
- Stir in about 2 more cups of flour by hand until the mixture looks like biscuit dough.
- Roll out on a floured board about 1/4-inch thick and cut with a 2-inch biscuit cutter.
- Place on greased cookie sheets and bake on the bottom rack of a preheated 400°F oven for 6 minutes, then move to the middle rack for 6 more minutes.
Tips & Substitutions
For a richer flavor, consider using unsalted butter and adding a pinch of nutmeg or cinnamon. If you run out of vanilla flavoring, almond extract is a great substitute. Ensure your butter is at room temperature for easier creaming with the sugar. If the dough is too sticky, incorporate a bit more flour until it's manageable.
Serving Suggestions
Serve Texas Tea Cakes warm or at room temperature with a cup of tea or coffee for a delightful treat. They pair beautifully with Aunt Willie's Old Fashioned Egg Custard for a classic dessert spread. Consider adding a fruit preserve or a light dusting of powdered sugar for an elegant touch.
Storage & Reheating
Store leftover Texas Tea Cakes in an airtight container at room temperature for up to a week. For longer storage, freeze the baked cookies in a single layer, then transfer them to a freezer-safe bag. To reheat, simply place them in a warm oven for a few minutes until they are soft and slightly warm.
Nutrition & Diet Analysis (per serving)
Each serving of Texas Tea Cakes contains roughly 234 calories, with 6g protein, 49g carbohydrates, and 1g fat. It is a good source of iron (16% of the Daily Value) and protein (13% 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 whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for a portion of the all-purpose flour, but it may change the texture slightly. Start with half all-purpose and half whole wheat to maintain the cookies' tenderness while adding some fiber.
How can I make these cookies more flavorful?
To enhance the flavor, you can add citrus zest, such as lemon or orange, in addition to the vanilla. This will add a refreshing twist to the cookies. Experimenting with spices like cardamom or ginger can also create a unique taste profile.
What should I do if my dough is too sticky?
If your dough is too sticky to roll out, gradually add more flour, a couple of tablespoons at a time, until it reaches a workable consistency. Be careful not to add too much flour, as this can make the cookies tough.
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).