Tea Cakes II Recipe - Allrecipes.com
Tea Cakes II Recipe

Tea Cakes II

Recipe by  

"These tea cake cookies are great for letting children frost them because they don't crumble easily."

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Ingredients Edit and Save

Original recipe makes 3 dozen Change Servings


  1. Cream together eggs, butter, sugar and baking powder. Stir in the flour. Dough will be stiff.
  2. Shape in walnut sized balls and flatten with the bottom of a glass.
  3. Place on an ungreased cookie sheet and bake at 350 degrees F (175 degrees C) for 8 minutes. If you brown them, you've overbaked them. These may also be rolled out and cut with cookie cutters.
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Reviews More Reviews

Most Helpful Positive Review
Jan 21, 2010

I made these and MAN were they good. Yes please cook these for 8 to 10 min. I put cream cheese frosting on some of them and my family went wild. Basic recipe and so easy.

Most Helpful Critical Review
Apr 16, 2013

I did not care for this recipe. it makes too big of a batch too.


9 Ratings

May 13, 2007

Thanks for posting this. This is a cookie my grandmother made, back when we ate the dough before she could cook it!

Jul 01, 2006

Thanks for sharing your recipe. It reminds me of the old days, back to the basic. Good Job!

Feb 24, 2013

If I hadn't been able to taste the shortening, these would have been 5 star. They come together easily, bake quickly and are easy to frost or glaze. So I would make them again but with real butter. Thanks, Susan!

Dec 22, 2012

This recipe is wonderful! I love the flavor of almond extract so I added a teaspoon to the batch & everyone love them!!!

Jan 22, 2013

These are perfect with icing on them.

Dec 27, 2010

Love it each bit! We made these cookies today for Christmas and they where great! Everyone loved them. I went bold and added 1 cup of blueberries and I must admit, the flavor remains or it even becomes more noticeable. Really good recipe! Thanks so much for sharing!


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  • Calories
  • 359 kcal
  • 18%
  • Carbohydrates
  • 54.2 g
  • 17%
  • Cholesterol
  • 41 mg
  • 14%
  • Fat
  • 13.4 g
  • 21%
  • Fiber
  • 1.1 g
  • 5%
  • Protein
  • 5.7 g
  • 11%
  • Sodium
  • 71 mg
  • 3%

* Percent Daily Values are based on a 2,000 calorie diet.

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