Virginia Cotton'S Old Fashion Tea Cakes
Virginia Cotton's Old Fashion Tea Cakes are delicate, sweet cookies with a subtle nutmeg flavor, perfect for tea time or as a charming homemade treat.
Ingredients
Instructions
- Sift flour and sugar into a mixing bowl. Add eggs, 2/3 cup lard, buttermilk, soda, powder, and vanilla.
- Knead the mixture until well combined.
- Add an additional 2/3 cup lard and knead well again.
- Roll a portion of the dough very thin on a floured surface.
- Sprinkle the rolled dough with sugar and cut into desired shapes.
- Bake quickly in a hot oven until lightly golden.
Tips & Substitutions
For a lighter texture, make sure to sift your flour well and incorporate air into the dough while kneading. You can substitute lard with unsalted butter or vegetable shortening if preferred. If you don't have buttermilk, mix regular milk with a splash of vinegar or lemon juice for a quick substitute. Adjust the nutmeg to your liking for a more pronounced flavor.
Serving Suggestions
These tea cakes can be enjoyed plain or dusted with powdered sugar. They pair beautifully with a cup of tea or coffee. For a delightful treat, try serving them alongside Aunt Edna's Recipe or with a side of fresh fruit. They also complement desserts like Chocolate Covered Buckeyes perfectly.
Storage & Reheating
Store the baked tea cakes in an airtight container at room temperature for up to a week. For longer storage, freeze them in a single layer and then transfer to a freezer bag, where they can last for up to three months. To reheat, place them in a 350°F oven for about 5-7 minutes until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Virginia Cotton'S Old Fashion Tea Cakes contains roughly 124 calories, with 2g protein, 11g 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 can be used in place of cake flour. However, for a lighter, more tender texture, you may want to sift the flour and possibly reduce the amount slightly to avoid a dense cake.
How can I make these tea cakes more flavorful?
To enhance the flavor, consider adding citrus zest, such as lemon or orange, to the dough. You can also experiment with spices like cinnamon or cardamom for a unique twist that complements the nutmeg.
What is the best way to cut the dough for the tea cakes?
Using cookie cutters is the most common method, but you can also use a knife or a pizza cutter for squares or rectangles. Ensure the dough is rolled out evenly and is adequately floured to prevent sticking.
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).