Mamma Paulines Tea Cakes Recipes

MAMA KATIE'S TEA CAKES REDONE

Steps:

• 1. Preheat oven 350. Place parchment paper on 2 cookie sheets or spray with your favorite baking spray. In a medium bowl add flour, salt, and baking powder. In a large mixing bowl cream butter and sugar until fluffy. Add eggs one at a time and beat well after each. Add flour alternating with buttermilk until batter is mixed.(will be slightly stiff)Add vanilla and mix well. Turn out dough onto a floured board and add flour until no longer sticky.(I add about 1/2 cup). something I wrap dough in plastic wrap and place in refrigerator about one hour until chilled to make it easier to handle. Roll out to about one inch and cut with a medium biscuit cutter. Or roll into walnut sized balls and flatten with your fingers or a fork.
• 2. Bake for 10-13 minutes. Do not let over cook. They will be light brown and soft. Makes about 2 dozen medium sized cookies.

MAMA'S SOUTHERN TEA CAKES [REUNION SIZE]

Steps:

• 1. PLEASE NOTE: IF YOU ARE NOT USING WHITE LILY ALL PURPOSE FLOUR DECREASE FLOUR AMOUNT TO 10 CUPS. White Lily flour is a winter wheat flour and is much lighter than regular all purpose flour, hence the addition of the extra 1 1/2 cups.
• 2. This method requires chilling time, so there is no need to preheat the oven at this point.
• 3. Measure out flour into a very large bowl, add the cinnamon and nutmeg, & Baking Powder and Baking soda, & salt then stir to blend with a large spoon, then set aside till needed.
• 4. Add softened butter to mixing bowl, then gradually add the sugar beating well after each addition and until no granules remain in batter. I like to add yellow food color to mine so the cookies do not look too pale.
• 5. Now crack eggs into a medium size bowl, and add one at a time to the sugar mixture, beating well after each addition.
• 6. Add each of the extracts to a cup larger than a 2 cup measure, then add the 2 cups of buttermilk. Now alternately add some of the flour mixture alternately with the buttermilk mixture, beating and blending after each addition is added. Repeat until all of both the flour and buttermilk mixture has been added to the mixing bowl. Remove bough and refrigerate until dough is completely cooled.
• 7. Remove dough from fridge. Preheat oven to 400 degrees F. Spray a large cookie sheet with non stick cooking spray. Now remove a small amount of dough and sprinkle on counter top surface with flour, add dough and roll out to desired thickness about 1/4 inch or so. Cut with a glass or biscuit/cookie cutter, and place on a prepared cookie sheet. Bake in preheated 400 degrees F. oven and bake for 10 minutes. COOKIES WILL NOT GET REAL DARK. LEAVE ON COOKIE SHEET FOR ABOUT 8-10 MINUTES UNTIL COOKIES COOL. REMOVE FROM PAN AND PLACE ON A COOLING RACK OR LARGE PLATTER, dust with Powdered or cinnamon sugar if desired.
• 8. PLEASE NOTE I PREFER TO ROLL MY Tea Cakes BY HAND, ENOUGH DOUGH ABOUT THE SIZE OF A GOLF BALL, THEN FLATTEN OUT SLIGHTLY, PLACE ON Prepared COOKIE SHEET AND BAKE AS INSTRUCTED ABOVE. DUST WITH POWDERED SUGAR OR CINNAMON SUGAR, OR LEAVE SOME PLAIN.

MAMMA PAULINE'S TEA CAKES

Steps:

• Cream butter and sugar until creamy.
• Add egg and vanilla, beat well.
• Add flour with soda and cream of tartar.
• Put into a cookie press using the cheese straw disk.
• Press out onto cookie sheet.
• Bake in oven that has been preheated to 350 F.
• Bake for 10 minutes.

MAMMAW THOMPSON'S TEA CAKES

Steps:

• Preheat the oven to 375 degrees. 1. Blend margarine (or butter)and sugar until creamy. 2. Beat eggs and blend into sugar mixture.. 3. Add vanilla, then flour, and blend into mixture. (You can blend the ingredients with a potato masher - especially helpful for young children - then stir with a long wooden spoon.) 4. Gather the mixture into a loose ball and sprinkle lightly with flour. Lightly flour the surface you'll use for rolling, then roll out the dough. 5. Next remove about half of the dough onto the cutting surface and roll it out with a rolling pin to a thickness of about 1/4 inch. 6. Cut circles in the dough with a tea cup, glass, or cookie cutter about 2-3 inches in diameter. (Dip the rim of the cup in flour between cuttings to prevent the dough from sticking.) 7. Place the circles on a baking sheet that has been lightly buttered or use a nonstick baking sheet. 8. Set the cookies about 1 inch apart on all sides. 9. Sprinkle (turbinado) sugar lightly over each cookie. 10.Repeat for the second half of the dough. (Refrigerate the dough if it will sit for more than ten minutes. Chilled dough is easier to roll out and cut.) 11. Place the cookies in the preheated 375 degree oven for about 15 minutes. The cookies are done when they are lightly browned. 12. Remove them from the oven and let them cool a little before you lift them off the baking sheet to eat them.