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Old Fashion Tea Cakes

Updated: Jan 8

An American southern tradition. This recipe is for tea cake cookies. I'm going to make these delicious southern tea cakes and emphasize the most important techniques to me. Sometimes a recipe needs special techniques to be followed not just the ingredients. Join me and watch the video.

 
 

This recipe will make about 2 dozen cookies so enough to share. You will need some extra time to refrigerate them, so keep that in mind. They can be stored in an airtight container.


INGREDIENTS

1/4 cup of butter (unsalted)

1/4 cup of butter flavored shortening ( regular will work but thats adds more flavor) If you are not a fan of shortening use 1/2 cup of all butter. My dad would use shortening back in the day so I mixed them to keep that texture in the cakes.

1 cup sugar

1 egg

1 tsp of vanilla paste ( much stronger in flavor ) OR 1 tsp of vanilla extract

2 cups of all purpose flour

2 teaspoons of baking powder

1/2 tsp of salt (if using salted butter omit)

1/2 tsp of nutmeg

1/4 cup of buttermilk

  1. In a bowl mix in flour, baking powder, salt and nutmeg. Set aside

  2. In large bowl cream together butter and shortening until creamy. *Important for consistency.

  3. Mix in sugar until well combined.

  4. Mix in egg and vanilla paste

  5. Add flour mixture to wet mixture alternating with buttermilk

  6. With a scooper or hands make small balls and place on a parchment lined cookie sheet.

  7. Make sure cookies are at set apart at least 2 inches apart for spreading. You want perfectly round cookies that don't touch.

  8. *Important Step* Cover and refrigerate the cookies in the pan for at least 1 hour or freeze for 30 minutes.

  9. When you are ready to bake pre-heat the oven to 325F. Pre heating is important. You want the oven to be ready to receive the cookies.

  10. Using a glass or cup flatten each ball to 1/4 inch in thickness.

  11. Bake the cookies for 15-20 minutes. Watching at the 10 minute mark for lightly golden brown bottoms.

  12. Remove from the oven wait 5 mins before removing from the cookie sheet. Remove to cooling rack.

IMPORTANT TIPS

  • Make sure you cream the butter and shortening well.. If using just butter cream before adding sugar.

  • Do not add additional flour when Kneeding. If dough seems sticky you can refrigerate and start again.

  • Pre-heat your oven. Do not add cookies to a cold oven to bake. You will end up with pancakes 🥴

  • Bake straight from refrigerator to oven. Do not need for cookie dough to come to room temperature. Your dough should be cold before placing in the oven.

  • Make sure cookies are 2 inches a part before baking

  • Refrigerating the cookies will help them keep their shape when baking.

  • This recipe will not give you golden brown tops only bottoms. Do not over bake.

 


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