Best Old Fashioned Tea Cakes Recipes

GRANDMA'S OLD FASHIONED TEA CAKES

Steps:

• In a medium bowl, cream together the butter and sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, baking soda, salt and nutmeg; stir into the creamed mixture. Knead dough for a few turnns on a floured board until smooth. Cover and refrigerate until firm.
• Preheat the oven to 325 degrees F (165 degrees C). On a lightly floured surface, roll the dough out to 1/4 inch in thickness. Cut into desired shapes with cookie cutters. Place cookies 1 1/2 inches apart onto cookie sheets.
• Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

OLD FASHIONED TEA CAKES II

Steps:

• In a medium bowl, cream the butter and sugar together. Stir in eggs, and beat well. Sift together the flour, baking powder and nutmeg. Add dry ingredients to the creamed mixture alternately with the milk. Divide dough in half. Cover and chill for 1 hour.
• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets or line with parchment paper.
• On a lightly floured surface, roll out the dough to 1/4 inch thickness. Cut with cookie cutters and place onto the prepared cookie sheets. Bake for 8 minutes in the preheated oven, cookies should brown slightly.

OLD FASHIONED TEA CAKES I

Steps:

• Preheat oven to 350 degrees F (180 degrees C). Grease a shallow (or, tea cake) pan.
• Cream butter; gradually add sugar and beat until fluffy. Add whole egg and egg yolk one at a time and beat until mixture is puffy light.
• Measure molasses into milk. Add vanilla. Sift dry ingredients. Add dry ingredients and liquid alternately to first mixture, mixing until smooth.
• Bake for 20 to 25 minutes. Frost with your favorite confectioner's icing. Cut into 1 x 2 inch slices.

OLD FASHIONED TEA CAKES

Steps:

• Cream butter and sugar.
• Add egg.
• Sift flour and baking powder together.
• Add to first mixture.
• Add vanilla.
• Roll on floured board to about 1/4 inch thick and cut with cookie cutter. (I use powdered sugar to roll out the cookies, it makes life a bit more fun for my kids). If the dough gets a little hard to work with (on the 2nd or 3rd rolling of "scraps"), form a ball and place it (wrapped) into the refrigerator for 10 minutes to let the dough firm back up.
• Decorate with colored sugar and sprinkles if you want to do so before baking.
• Bake 7 - 10 minute in oven, preheated to 350 degrees.
• Allow the cookies to cool slightly before removing to a cooling rack with a flat metal spatula (pancake turner). Cool completely before decorating with icing.
• I've tripled this recipe without any issue. If you scale up, keep most of the dough in the refrigerator and work a reasonable quantity at a time.

OLD FASHIONED TEA CAKES

Steps:

• Cream shortening, sugar, and eggs in a mixer bowl until light and fluffy.
• Stir in the baking powder Dissolve the baking soda in the buttermilk.
• Stir into the creamed mixture.
• Add the salt and vanilla.
• Stir in the flour gradually until a soft dough forms.
• Drop by spoonfuls onto a greased cookie sheet.
• Press with a damp cloth wrapped around the bottom of a glass.
• Bake at 350*F for 10 to 15 minutes or until golden brown.
• Cool on wire racks.

TAMMY WYNETTE'S OLD FASHIONED TEA CAKES

Steps:

• 1. Soften margarine to room temperature. Add eggs, sugar and vanilla. Mix well.
• 2. Add baking powder to flour. Sift together slowly into margarine mixture.
• 3. Roll out dough on floured board and cut with cookie cutter.
• 4. Bake in preheated oven at 350 degrees until as brown as desired. About 8 to 10 minutes.

AUNT NEALS OLD FASHIONED TEA CAKES

Steps:

• beat butter at medium speed with an electric mixer until creamy.
• gradually add 1 cup sugar, beating well.
• add egg and vanilla;beat well.
• combine flour,salt,baking soda and baking powder.
• beat into batter alternatly with milk, beginning and ending with flour mixture.
• shape dough into 2 discs,wrap well and refridgerate at least 1 hour.
• roll each disc to a 1/4 inch thickness on a floured surface.
• cut with a 3 inch cutter, place 1 inch apart on a lightly greased cookie sheet.
• sprinkle with sugar.
• bake at 400 degrees for 7-8 minutes.
• cool 1 minute and move to wire racks.

OLD FASHIONED SOUTHERN TEA CAKES

Steps:

• Preheat oven to 350 degrees F. Cream the butter and sugar until fluffy, add the eggs, one at a time; add vanilla. Whisk together the flour, nutmeg, baking soda and salt and add to the butter and sugar mixture 1/2 cup at a time, until each addition is fully incorporated. Turn dough out onto a lightly floured surface and gently press into a ball. Sprinkle top lightly with additional flour. Roll dough to somewhere between 1/4 to 1/2 inch thick, rotating and turning dough and using additional flour as needed until dough is no longer sticky. Cut out rounds using a floured, 2-inch cutter. Use a bench scraper or spatula to carefully transfer the cookie rounds to lined cookie sheets, spaced 1-1/2 inches apart; cookies will spread some as they bake. Gently gather scraps together and re-roll for additional cookies. Bake one tray at a time at 350 degrees F on the middle rack of the oven, for about 10 to 12 minutes, or just until cookie begins to look dry on the surface, and very lightly tinged with color on the edges. Remove from oven, sprinkle immediately and generously with granulated sugar and let rest on sheet for about 3 minutes; then transfer to a rack to cool completely. Cook's Notes: I use silpats on baking sheets for my cookies now and alternate two cookie trays so that the dough for the next batch goes on a cool tray. If you prefer a softer, more cake-like cookie, roll these 1/2 inch thick; for more crisper texture, roll them 1/4 inch or less.

OLD FASHIONED TEA CAKES

Steps:

• 1. Pre-heat oven to 350 degrees. Cream butter, adding sugar gradually. Mix thoroughly. Add eggs one at a time, beating well. Stir in vanilla. Mix the flour, baking powder and salt together. Add to the butter mixture. Knead thoroughly. Chill dough. Roll out on a floured board unti thin. Cut out cookies. Bake for 10 - 12 minutes or until light golden brown. Cool thoroughtly before storing.

OLD FASHIONED TEA CAKES

Steps:

• In medium bowl stir together eggs, sugar, oil and vanilla.
• Gradually add flour.
• Drop by rounded teaspoonful onto lightly sprayed cookie sheet.
• Bake 8-10 minutes @ 400*.
• Hint: Cookies can be made thicker or thinner by adding more flour or decreasing it. I like my cookies soft , so I only bake my cookies for 8 minutes. If you like crispy cookies bake them for the whole ten minutes.

OLD FASHIONED TEA CAKES

Steps:

• Cream butter, sugar, egg, milk and vanilla. Sift flour, salt and baking powder. Add to creamed mixture. Chill; roll out on lightly floured sheet. Cut and bake at 375 for about 8 minutes.

OLD FASHIONED TEA CAKES II

Steps:

• In a medium bowl, cream the butter and sugar together. Stir in eggs, and beat well. Sift together the flour, baking powder and nutmeg. Add dry ingredients to the creamed mixture alternately with the milk. Divide dough in half. Cover and chill for 1 hour.
• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets or line with parchment paper.
• On a lightly floured surface, roll out the dough to 1/4 inch thickness. Cut with cookie cutters and place onto the prepared cookie sheets. Bake for 8 minutes in the preheated oven, cookies should brown slightly.

OLD FASHIONED BUTTERMILK TEA CAKES

Steps:

• Put 5 cups of flour in a large mixing bowl. Make a well in the center. Add remaining ingredients to the well of the flour. Using a spoon (or your hand) gradually stir in flour as you mix the ingredients in the well of the flour. Continue until you make a stiff dough, adding more flour if needed. On a floured surface, roll out to about 1/8-inch thickness; cut out and bake on lightly greased baking sheets at 350° until brown around the edges.
• Makes 6 to 7 dozen tea cakes.
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