NEE NEE'S OLD TIMEY TEA CAKES
My Grandmother always had a cookie jar full of these every time we went to her house. Every time I bake them, it reminds me how much she loved to cook for us and how great she was for taking the time to "pamper" us.
Provided by Sherrybeth
Categories Drop Cookies
Time 30m
Yield 3-4 dozen
Number Of Ingredients 8
Steps:
- Cream butter and sugar until fluffy.
- Add eggs and mix well.
- Add remaining ingredients and mix well.
- Drop by spoonfuls onto lightly greased cookie sheets, or a cookie sheet lined with parchment paper.
- Bake at 375 degrees Fahrenheit for about 10 minutes until lightly brown.
- You can also "roll" this mixture out and use cookie cutters to make shapes.
Nutrition Facts : Calories 1726, Fat 66.4, SaturatedFat 40.3, Cholesterol 287.5, Sodium 1085, Carbohydrate 261.8, Fiber 4.5, Sugar 134.7, Protein 22.7
OLD TIMEY TEA CAKES
Make and share this Old Timey Tea Cakes recipe from Food.com.
Provided by Nancy Sneed
Categories Drop Cookies
Time 22m
Yield 5 dozen teacakes
Number Of Ingredients 8
Steps:
- Cream margarine and sugar together well.
- Add eggs; cream well.
- Sift all dry ingredients together.
- Stir in dry ingredients and vanilla extract.
- Mix well.
- Drop by teaspoons.
- onto a greased cookie sheet.
- Bake at 375 degrees until done.
- Remove from cookie sheet.
- Cool then store in a tin or airtight container.
GRANDMA'S OLD FASHIONED TEA CAKES
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.
Provided by RGA
Categories Desserts Cookies Sugar Cookies
Time 53m
Yield 24
Number Of Ingredients 8
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.
Nutrition Facts : Calories 187.8 calories, Carbohydrate 26.6 g, Cholesterol 35.8 mg, Fat 8.3 g, Fiber 0.4 g, Protein 2.2 g, SaturatedFat 5 g, Sodium 135.3 mg, Sugar 14.7 g
GRANDMOTHER'S OLD-TIME TEA CAKES
My grandmother would always have a plastic tub of these cookies waiting for us when we would come to visit. This is a very old Southern recipe--my grandmother cooked for many years with a wood-burning stove, so the baking temperature is approximate. You may need to adjust the temperature up or down, depending upon your oven. Of all the wonderful things that she made, these were the best! They are great with milk or coffee, and they are a much-loved family favorite.
Provided by gijoni
Categories Dessert
Time 35m
Yield 15 serving(s)
Number Of Ingredients 8
Steps:
- Mix shortening and sugar together with pastry blender or two forks.
- Combine eggs, buttermilk, and vanilla. Stir wet ingredients into shortening/sugar mixture.
- Sift flour, baking soda, and baking powder together.
- Sift dry ingredients in with wet ingredients and mix thoroughly. Dough should be the correct consistancy to roll, so you may need to add or decrease the dry ingredients as necessary.
- Place dough on lightly floured board or pastry cloth and roll out to approximately 1/4 inch thick.
- Cut cookies with round cookie cutter (my grandmother used a 2-inch biscuit cutter) and place onto an ungreased cookie sheet.
- Bake at 350 degrees for 10 to 15 minutes until just beginning to brown. Don't overcook!
- Store in a covered tin or plastic container.
GRANDMAS OLD TIMEY TEA CAKES
This recipe makes about nine dozen tea cakes, adjust the ingredients accordingly to make differing amounts Traditional tea cakes are rather thick, you may however adjust the thickness to suit your taste Thick dough makes a soft tea cake while thin dough makes a crisp cookie
Provided by Laura Davis
Categories Cookies
Time 25m
Number Of Ingredients 8
Steps:
- 1. Gather ingredients: 4 cups of flour, 4 t of baking powder, 1 cup of shortening, pinch of salt, 2 cups of sugar, 2 eggs, 1/2 cup of milk, 2 t of vanilla Sift the dry ingredients together Cream together the shortening and sugar Beat the eggs just enough to break the yolks Add the eggs to the shortening/sugar mixture Add the flour and milk, alternately as needed to allow ease of mixing Add the vanilla Knead the resulting dough lightly on a floured board Roll the dough out to desired thickness Cut the dough with a cookie cutter Preheat the oven to 400 degrees Place the cookies on a greased cookie sheet Reduce heat to 350 degrees Cook until done: cookie dough is firm to a light touch and begins to turn brown
OLD TIMEY SOUTHERN TEA CAKES RECIPE - (4.2/5)
Provided by msippigrl
Number Of Ingredients 8
Steps:
- Prepare a lightly floured work surface. Line a baking sheet with parchment paper or lightly grease it. Preheat oven to 350°F. Whisk together the flour, baking powder, and salt. Set aside. In a large mixing bowl and using a hand mixer, beat the butter, sugar, and whisked eggs until creamy. Beat in the vanilla, milk, and flour mixture until well blended, adding another tablespoon of milk if needed for the dough to come together. Dump dough onto the floured surface, sprinkle flour over dough then roll out to about 1/4-inch thick, or a little thicker. Cut dough out with a 3" cookie or biscuit cutter - OR roll into 1 1/2" balls. Place on baking sheet. Bake for about 13-15 minutes (balls may take a bit longer), or just until bottoms are very lightly browned. Let cool on pan for 1 minute then remove tea cakes to a wire cooling rack. If desired, while they are still hot, dip the tops in sugar.
LOW CALORIE OLD FASHION TEA CAKES
These tea cakes are make with xylitol sugar substitute and butter to cut down on calories but not on taste. Very, very good.
Provided by The Real Cake Baker
Categories Dessert
Time 40m
Yield 16 cookies, 15-16 serving(s)
Number Of Ingredients 8
Steps:
- Beat butter until soft. Gradually add the xylitol and beat well.
- Add the eggs and baking soda and flavoring.
- Gradually add flour and cream alternating. Beat until smooth.
- Refrigerate over night.
- Cut into 3 1/2 inch circles. Place on cookie sheet. Roll dough into 1/4 inch. Bake for 11-15 minutes or until lightly colored or darker your preference.
Nutrition Facts : Calories 172.6, Fat 9.8, SaturatedFat 5.9, Cholesterol 45.7, Sodium 85.6, Carbohydrate 17.7, Fiber 0.6, Sugar 0.1, Protein 3.2
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