Favorite Old Fashion Tea Cakes Recipe

I know I’ll cry before finishing this Favorite Old Fashion Tea Cakes recipe for you. It has such sweet memories for me of my great-grandmother.

As a little bitty girl, I remember standing on a chair in my Mawmaw’s kitchen helping her make Favorite Old Fashion Tea Cakes Recipe. She was one of the sweetest ladies I’ve ever known; God-fearing, patient, always encouraging, never had an unkind word to say about any one, always had a warm hug for her great-granddaughter.

Because she lived in the age where ladies didn’t work, she was always home and took care of my brother and me before we were old enough to go to school. She played I Spy for hours sitting in her living room. We played baseball with balls she made out of yarn or fabric scraps. She made glue out of flour and water! I didn’t know you could make glue; I thought it was something you only bought in the white bottle with the orange top!

Other than the time we buried the cat alive, we always had a great time with Mawmaw. (We got into a little trouble for the cat incident. It is the only time I can remember her being upset or raising her voice!)

But my favorite by far was making these Old Fashion Tea Cakes with her.

They are thin and crisp and the perfect buttery bite. She was so patient with me mixing and measuring and teaching me how to do it just so. She insisted on sifting the flour three times. I never make the Tea Cakes that I don’t think of her.

I hope you enjoy this recipe as much as I have over the years. I hope you go make memories baking them with someone you love. Those memories will last a lifetime. I know.

Do you have a special recipe that you made with someone when you were younger?

Print Recipe

5 from 1 vote

Favorite Old Fashion Tea Cakes

Cook time will depend on how large and thick you cut the cookies. For crisp cookies, roll as thinly as you can. Transfer the cut cookies to the cookie sheet using a thin spatula. These cookies won't get golden brown. They'll be ready with the edges turn slightly brown and they do not appear shiny but more of a matte finish in the center of the cookie.

Prep Time20 mins

Cook Time10 mins

Total Time30 mins

Servings: 4 dozen

Author: Paula Jones

Ingredients

• 1 cup butter at room temperature
• 2 cup sugar
• 2 eggs
• 1 Tablespoon milk
• 1 teaspoon nutmeg or lemon
• 1 teaspoon vanilla
• 4 cups all purpose flour My Mawmaw was very specific about the flour being sifted 3 times!
• 2 teaspoon baking powder
• 1/2 teaspoon salt

Instructions

• Cream butter and sugar, add eggs one at a time mixing well after each addition. Add milk, nutmeg or lemon, and vanilla. In another bowl sift flour, baking powder and salt together and combine with other wet ingredients.
• 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 ungreased cookie sheets. Bakein oven at 325 degrees for 8 to 10 minutes. Allow cookies to cool on baking sheet for 3 minutes before removing to a wire rack to cool completely.

Notes

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