"A soft teacake that is best when one to two days old. You can change flavors by substituting almond or lemon extract for the vanilla. Add a few drop of food coloring to dress up the dough for special occasions. " — RGA
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1 3/4 cups
I don't usually care for sugar cookies, but I volunteered to bake 6 doz. for an event at my son's school. I tried 2 different recipes, and this one was awesome! I like nutmeg, so the flavor was perfect for me. If nutmeg isn't your thing, try substituting 2 tsp. of lemon, lime, or orange zest. Also, I added 3T of sour cream with the butter. It makes for very tender pastry. Since it's a fairly soft dough, chill as long as possible (I did overnight) so that you have to use a min. amount of flour for rolling. Better yet, roll between 2 sheets of waxed paper, remove the top sheet, cut the shapes without removing them, and put the whole thing in the freezer for a few minutes to get them good and stiff again. They will pop out easily and the scraps can be re-rolled over and over since no flour was added in rolling.
This recipe didn't taste like tea cakes to me, they tasted alot like flour. They also had an unpleasant texture, harder than most store bought cookies. No one would eat them after the first bite. I may have done something wrong but not sure what, I followed the recipe I cut from a roll instead of from cookie cutter.
I am a caterer and was comissioned to do a southern ladies tea. The main request was for teacakes which I have never made but tasted a few times. This was the first recipe I came across and tried it today, the cookies are crisp on the outside and soft and chewy inside with a perfect amount of nutmeg. Just lovely.
WHERE IN THE WORLD DID YOU GET MY GRANDMOTHER'S RECIPE!!!!THESE WERE JUST LIKE THE ONES I REMEMBER WHEN I WAS LITTLE!!!!THANKS A MILLION!!!!
I was afraid to try to knead this dough so I just put it in the fridge to chill. I could only wait about 5 minutes because I was so anxious to bake some. OMG I ended up eating the whole pan of cookies, again! I really can't taste the nutmeg but the cookies are fantastic. As usual I baked them on parchment paper and they were perfect. Light brown on the bottom and oh so tasty. Love, love, love these.
THIS IS THE OLD FAASHIONED RECIPE I HAVE BEEN LOOKING FOR. IT'S JUST GREAT. I'LL PASS IT ON TO MY KIDS!!!!!!
My great aunt used to make teacakes. She died and did not leave us the recipe. My teacakes turned out great! Just like my aunt.
These cookies are good . . . but ONLY if they are SOFT. Be sure to cook them only 8 min. They will continue baking as they are cooling on the cookie sheet. Another tip: I used Almond Extract instead of Vanilla (richer flavor).
* Percent Daily Values are based on a 2,000 calorie diet.
Grandma's Old Fashioned Tea Cakes
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 74
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