These tasty old fashioned tea cakes will bring you right back to your southern roots!!!
When I started my cookie journey a few months back. Momma asked me to make her some Old Fashioned Tea Cakes. What are those I asked her? She said they were like a soft sugar cookie with a little kick to them that she remembered from her childhood. Hmmmm. I was off to do my research.
Have you ever had tea cakes? Most people I know haven’t even heard of them, including hubby. Think soft sugar cookie, but with even more heightened flavor, and you’ll get a sense of why Momma loves them so much!! These old fashioned tea cakes are best served straight out of the oven with a nice cup of tea…ergo the name or even coffee.
HOW TO MAKE OLD FASHIONED TEA CAKES
These tea cakes require just a few ingredients that i’m sure you already have right in your pantry and fridge.
Momma prefers these to a traditional sugar cookie but really they don’t compare as these are barely even on the sweet side.
They are still wonderfully delicious however. They have just a small hint of sweetness which is why I prefer them fresh out of the oven.
Momma likes these made with spicy nutmeg but I prefer them with cinnamon. The beauty of these is that you can flavor them however you like because the recipe is so forgiving. Do you have a favorite tea cake recipe that you enjoyed as a young child? I sure hope you’ll try these delicious tea cakes for your family. They will not disappoint!! Say Grace and enjoy!!
Old Fashioned Tea Cakes Recipe
- ¼ c. unsalted butter room temperature
- ¼ c. butter-flavored shortening
- 1 c. sugar
- 1 large egg room temperature
- lemon zest from one small lemon
- 1 T. vanilla bean paste
- 2 c all purpose flour
- 2 tsp baking powder
- ½ tsp kosher salt
- ¼ tsp cinnamon or nutmeg
- ¼ c. buttermilk room temp
- In the stand of a large mixer, cream together butter and shortening until creamy. Add sugar until blended well and then add egg. Mix in lemon zest and vanilla bean paste. Set aside.
- Sift baking powder, kosher salt, and cinnamon or nutmeg In a medium bowl, .
- Add the dry ingredients to the wet ingredients, alternating with the buttermilk beginning and ending with the dry.
- Remove the dough from the mixer and shape into a ball. Cut ball in half and shape each half into discs. Cover with plastic wrap.
- Refrigerate for at least 1 hour
- When ready to bake, preheat oven to 350 F.
- Line a large baking sheet with parchment paper. Set aside.
- Remove dough from fridge and plastic wrap and roll dough to ¼-inch thick on parchment paper.
- Cut out cookies with any cookie cutter shape of about 3 inches and place on sheet about 2 inches apart.
- Bake for 8-10 minutes until bottoms are lightly golden. Allow to cool. Say Grace and enjoy!!
Adapted from Divas Can Cook