Velma'S Tea Cakes
Velma's Tea Cakes are delicate, sweet cookies with a tender crumb, perfect for teatime gatherings or as a charming treat for friends and family.
Ingredients
Instructions
- Put cooking oil in a measuring cup.
- Add Crisco until the oil rises to the top ring.
- Add sugar and eggs; beat until well combined.
- Sift dry ingredients together: flour, soda, salt, and baking powder.
- Add dry ingredients to the wet mixture and mix well.
- Roll into tiny balls and press with the solid bottom of a glass dipped in sugar.
- Bake at 375°F for about 8 minutes or until lightly golden.
- Use ungreased cookie sheets for baking.
Tips & Substitutions
For a lighter texture, you can substitute half of the all-purpose flour with cake flour. If you're out of Crisco, use unsalted butter instead for a richer flavor. Make sure to sift the dry ingredients well to avoid clumps. For additional flavor, consider adding a teaspoon of vanilla extract to the wet mixture. These tea cakes can also be rolled in powdered sugar after baking for a sweeter finish.
Serving Suggestions
Serve Velma's Tea Cakes with a cup of your favorite tea or coffee for a delightful afternoon treat. They pair beautifully with a light fruit salad or can be enjoyed alongside a scoop of vanilla ice cream for a more indulgent dessert. Consider serving them with Lila's Dessert for a charming dessert spread at your next gathering.
Storage & Reheating
Store leftover tea cakes in an airtight container at room temperature for up to five days. If you need to keep them longer, you can freeze them for up to three months. To reheat, simply place them in a preheated oven at 350°F for about 5-7 minutes, allowing them to regain their softness without becoming dry.
Nutrition & Diet Analysis (per serving)
Each serving of Velma'S Tea Cakes contains roughly 57 calories, with 0g protein, 4g carbohydrates, and 4g 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 make these tea cakes gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Ensure the blend contains xanthan gum or add a teaspoon to help with the texture. Keep in mind that the flavor may vary slightly, but they will still be delicious.
What can I use instead of cooking oil?
If you don't have cooking oil on hand, melted coconut oil or vegetable oil can be used as a substitute. Both will work well in this recipe, providing moisture and helping to achieve the right consistency in the batter.
Can I add other flavors or ingredients?
Absolutely! Feel free to mix in chocolate chips, nuts, or dried fruits for added texture and flavor. You can also incorporate spices like cinnamon or nutmeg for a warm, aromatic touch. Just make sure to adjust the quantity so as not to overwhelm the base flavors.
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).